Grapes are sourced from contract growers of Naousa, Amyntaio & Rapsani, from vineyards of 45-80 years old. Winemaking is a reproduction of the techniques of the last century, combined with modern know-how. The blast is done by hand, leaving a percentage with the whole bunch for complexity. The vinification takes place in clay amphorae and a concrete tank while the slow fermentation is accompanied by a controlled extraction. The wine matures for an additional 6 months in amphorae and old large barrels, thus gaining depth and while maintaining its elegance. It is bottled without adding anything in any of its phases, unfiltered to keep the maximum of its natural character and elegance.
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