Our process is all about creating the best product possible. We let our grapes breathe the fresh sea breeze flowing in from the Aegean and to draw up as much nutrients as they need from our rich soil.
After picking and crushing the grapes we are left with the must which is either separated immediately for our whites or left to stay a little longer with the grape skin in the case of our red wines. This is then fermented, with great care taken through each batch to make sure the process is halted at just the right moment to deliver the flavours, aromas and alcohol levels we want.
After clarification of unwanted pomace we fill our wines into oak barrels to be stored at our own barrel house. Since 2012 this has been done in a systematic way to ensure that each year’s production gets at least a year of barrel-aging which strengthens the flavour and adds a ripple of smooth tannins.
After 12 months at our own storehouse we then bottle and label everything on site. We are very grateful that our process allows us to take as much time as we need to create the product we want so that we know when we put our name on the bottle we’re proud of what’s inside.