Estate Argyros was founded in 1903 in Episkopi Gonia, on the southeastern slope of Santorini, though the family had been growing vines and selling wine on the island for generations before that. Each generation added land: Matthew Argyros tripled the vineyard after 1950, and his son Yiannis, who took over in 1974, expanded it again while proving that dry assyrtiko could age and that Vinsanto belonged among the great sweet wines of the world. Today Yiannis's son Matthew, the fourth generation, runs the estate from a gravity-fed winery completed in 2015 and farms more than 120 hectares, the largest private vineyard holding on the island. The vines are ungrafted, since phylloxera has never survived in Santorini's clay-free volcanic ash, and they are trained low in the traditional kouloura basket that shields the fruit from the Aegean wind. Average vine age exceeds 70 years, and the oldest parcels pass 200.

Gerontampelo means "old vine" in the island dialect, and the wine is the estate's contemporary answer to Nykteri, Santorini's traditional late-picked white, minus the oxidation that style usually carries. The fruit comes from vines between 180 and 200 years old in Pyrgos, Megalochori, and Episkopi, harvested late for extra concentration. Fermentation happens partly with indigenous yeasts, and the wine spends a full year in French oak of three sizes, 225, 500, and 1,200 liters, followed by another year on its fine lees in stainless steel with occasional bâtonnage.

Pastured butter, cardamom, and roasted almond open the nose, with honeycomb, lemon, and quince behind them. The palate is dense and textured, closer in weight to a white Burgundy than to most island assyrtiko, but the acidity and the salt-and-stone core keep it composed. The Wine Advocate awarded 96 points to the 2022. Drink from 2025 through 2034.