Vinification

The main thing to create good wine is the quality grapes.Our vineyards have low yields,they situated in high altidute and schistolithic soils.

For the transportation of the grapes we have spEcial frames and the vines are around the winery, from the moment you cut the bunch (traditional harvesting of many people with songs) from the vine until the VINIFICATION does not pass more than half an hour.

White Wine

We pick up the grapes by hand(Santameriana-Roditi). Then we put the grapes in the destemmer, which separates the stems from the berries. Then the grapes are pressed gently at low pressures.

Finally the must driven to a stainless steel tank for controlled fermentation at about 16-18°C.

Red Wine

We pick up the grapes by hand (Agiorgitiko). Then we put the grapes in the destemmer, which separates the stems from the berries.

The crushed and destemmed grapes fermented, in a controlled temperature tank for about 20-25 days with daily stirring to extract colour and other polyphenolic compounds.

After this, they go through the press and the grapes are pressed gently at low pressures.With natural flow the WINE fill the barrels we have in the cellar.

The wine remains at oak barrels for ageing for 18 months.

   
 
Gr. En. De

x