The approach is rooted in the traditional paradox of vinifying white and red varieties together. A single-harvest and co-fermentation pay tribute to local winemaking practices. A classic white vinification follows the direct pressing of the grapes. Fermentation begins with indigenous flora, with temperatures carefully controlled at 16-18 °C to express the wine’s distinctive varietal characteristics. Vinified in stainless steel tanks, the wine undergoes sur lie ageing for 8 months with minimal lees stirring.

Medium-gold colour with copper hues. A complex nose with herbal and fruity character, featuring dried herbs, chamomile and black tea, alongside notes of pear, bergamot and melon. Subtle tropical and citrus peel nuances emerge in the background. Medium-bodied with a chewy texture, intriguing tannicity for a white wine and pronounced herbal aromas. Vibrant acidity and a sweet finish lead to a well-balanced and expressive wine.

Red: Mavrotragano, Mavro Potamisi, Mavro Aidani, Fokiano, Mandilaria
White: Potamisi, Monemvasia

The grapes are destemmed and cold-soaked for a few days to enhance aromatic expression and texture. Co-fermentation takes place under controlled temperatures of 20-23 °C. Gentle phenolic extraction is achieved through limited pump-overs and primarily punch-downs. The wine is aged for 8 months, mainly in stainless steel tanks, with 30% matured in used oak barrels. The aim is to preserve the vivid character of the varieties and produce a red wine with a fresh and gentle profile.

Pale purple colour with light red hues. An expressive nose with herbal and floral character on first impression, featuring Mediterranean herbs such as thyme alongside violet notes. Blackberries, young cherries and hints of mint contribute to a fresh and complex aromatic profile. Light to medium-bodied with a chewy texture, leading to a vibrant, spicy finish with an intriguing grip. Delicate, with medium acidity, this wine reflects its varietal composition and its place of origin.