Winemaking Process
Each vareity is harvested separately on its optimal harvest date, in the cool night hours.
Pursuant to the pressing, the different varieties are fermented separately in small containers, at a temperature of 26 - 28 degrees Celsius to preserve the aromas and tasts of each variety and maximize the potential of each. Following decantation and brief sedimentation, every wine variety was matured in oak barrels for aproximetly two years. The final blending of the different varieties and barrels was created at the end of this period.