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Blue sky, blue-domed churches, bluer sea. A traveler’s dream at the far edge of the Cyclades archipelago, Santorini also boasts an indigenous grape variety known for its zinging acidity and lasting minerality. Salty air and volcanic rocks infuse the island’s assyrtikos with the taste of a cliff-top afternoon, looking out at the Aegean. Since 2004, Artemis Karamolegos has managed the estate founded by his grandfather in Exo Gonia, at the top of the ridge tracing the spine of the island. After fermentation with a combination of neutral and wild yeasts, this wine matures on its lees for at least five months, with frequent bâtonnage. Bone dry, with a light fruit profile, Karamolegos’s assyrtiko highlights the salty mineral tang of the grape and the volcanic soil of the island it comes from. A creamy texture and notes of chamomile, pear, and peach provide a counterpoint to assyrtiko’s characteristically high acidity and long finish.