ty wine.
Grape variety
Xinomavro
Vinification
Selection of vineyards, attentive grape harvest in containers of 20 Kg capacity in order to avoid crushing and oxidation during transportation. Classical method of red wine vinification with extraction of 5-6 days at 28-30C, defermentation and malo-lactic fermentation.
Ageing
The ageing of the wine takes place in controlled conditions of temperature and humidity, for two years