We are in northern Greece, in Macedonia, specifically in the vicinity of Naoussa and the Amyndeon area. Here, the hills meet lakes, forests and streams, and the altitudes (up to about 700 metres) offer significant temperature variations: warm during the day, cool in the evening. The soil is varied, with sand, clay and a thick mineral layer that gives the wine a beautiful character. Here, the Artisans Vignerons de Naoussa cooperative has made sustainable viticulture its hallmark, with old vines, respectful cultivation methods and minimal intervention in the cellar. The Orange Point is a natural production, an “orange” wine, obtained thanks to prolonged contact between the must and the skins. The blend is very interesting: equal parts Assyrtiko and Roditis. Assyrtiko brings mineral freshness and lively acidity. Roditis adds fruit, body and a slight spiciness. It is produced through fermentation with prolonged skin contact. After fermentation, the wine remains in steel tanks on the fine lees for about 10 months before bottling. Low-intervention techniques are used in the cellar, with few sulphites and vinification that tends to preserve the original characteristics of the grapes. The wine has a deep golden colour with bright amber/light orange hues. The nose immediately reveals stone fruit, peach and apricot, orange peel, a more pronounced citrus touch and delicate spices. On the palate, it is harmonious, with a light but well-defined structure and lively acidity. The tannins, derived from contact with the skins, are soft and discreet. A slight oxidative note on the finish makes it even more interesting. Definitely not run-of-the-mill. Pair with mature cheeses, spiced white meats and dishes based on mushrooms and grilled vegetables.