The vineyards are located in Keratea, Attiki at 250-350m above sea level. The Savatiano grapes are hand-picked and placed in small crates before immediately being brought back to the winery. The grapes are cooled to 8 °C, with destemming and pre-fermentation maceration for 6 hours at 10 °C. Followed by settling and fermentation at a controlled temperature of 16 °C in small stainless steel tanks. After fermentation, the wine is left on the lees for three months with routine stirring.
Among 50 Great Greek Wines 2020
Silver-BALKANS INTERNATIONAL WINE COMPETITION 2020
Silver-DECANTER WORLD WINE AWARDS 2020