Kallisti featured in Food & Wine

“Nutty and honey-scented,” writes Food & Wine editor Megan Krigbaum in her tasting note for the 2007 Boutari Kallisti Reserve, “the wine spends seven months in French barrels, proving Assyrtiko can improve with oak aging.”

Click here for a downloadable version of Megan’s Santorini feature.

Explore posts in the same categories: Assyrtiko, Boutari, Kallisti

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