VINIFICATION 

Once they reach the desired point of ripening, the grapes are carefully picked by hand and transported in twenty-kilogram crates in order to ensure that they arrive at our winery in excellent condition. Making use of our knowledge and state-of-the-art equipment, our goal during vinification is to take the best characteristics of each variety and create wines with a certain formality and balance, which meet our quality criteria. 

Depending on the grape variety and type of wine we want to create, the first stage of vinification involves pre-fermentation maceration, a procedure that is applied before alcoholic fermentation in order to release a larger number of better quality aromatic compounds from the skin of the grapes. Subsequently, fermentation is carried out with the use of selected yeasts in stainless steel tanks or new oak barrels, always under controlled temperature conditions. During the vinification of retsina, the selected resin is added at the beginning of the fermentation process, and it is done in such a way as to ensure that the wine acquires only its freshest and most qualitative aromas. After fermentation, the resin is removed.

Wines that are not bottled after the completion of the fermentation process, age in our cellar for a period ranging, depending on the wine, from 6 to 24 months. During the maturation stage, we use a variety of 225-litre barrels made of French or American oak, with different toast levels, both new and old. The purpose of ageing is to create wines with a complex and richer character, which last through time, ensuring that the elements acquired during their stay in the barrel do not overshadow the character of the grape, but instead complement and highlight it.