12 months in French and American oak casks of 225 and 500lt, 3 to 5 years old. Further ageing in bottle for 6 months
Selected vineyard blocks of young age within the private vineyards at Yianakohori and vineyards in the broader region of Naoussa
The grapes are handpicked in small crates. They initially rest at 10C and they are then sorted on a conveyor belt before crush. They are transferred in stainless steel tanks. After a six day pre fermentation cold soak at 8-10° C, the must undergoes a 12-15 day vinication at controlled temperatures between 20-23C. We do so, in order to achieve an aromatic and less tannic wine. Finally, the wine is transferred to oak barrels to undertake malolactic fermentation and mature. The first blend is made five months after harvest and the last racking takes place about six months later just before bottling.