Founded in 1947, this cooperative has some 1,200 grower-members, giving winemaker Nikos Varvarigos access to a wide variety of terroirs. For this cuvée, he prioritized fruit from Pirgos and Imerovigli, two of the highest points on the island, where the grapes ripen more slowly. This was particularly relevant in 2018, the earliest harvest he’d ever seen in his 33 years of winemaking. Vinified in stainless steel and left 14 months on its lees, it’s a lush, expansive Santorini, from its sunny lemon scents to its mouthfilling texture. The flavors are ripe, from pineapple to golden raisin, yet they’re balanced by a strong mineral impression, like the scent of hot sand. It holds its form and flavors for days after the bottle is opened, the powerful structure promising that this will just get more complex with age. Whenever you open it, make sure you have some lamb or meaty fish on hand.