The ‘Tarsanas’ is made from the organically farmed Block #10 in the ‘Samaropetra’ vineyard, one of Amyndeon’s earliest Assyrtiko plantings (2004). It spends six months in 225-litre French oak barrels (50% new) and offers a richer, layered profile, with “a level of firmness and structure that puts it into a category of its own,” as noted by Monica Larner of The Wine Advocate.