The grapes come from the private 16-acre vineyards of the Nikolaos family, exclusively organic farming in the Douramani and Koutsi areas. In early September, the grapes are harvested manually when they have reached the desired level of phenolic and alcoholic ripeness. The grapes are cooled to 4°C and cryo-extracted at 8°C for 10 hours. Using only the prorog, alcoholic fermentation takes place with native yeasts in stainless steel tanks at a controlled temperature of 17 degrees Celsius to highlight the full aromatic character of the variety. Maturation for 3 months with the lees in stainless steel tanks and partially in oak barrels.

Golden highlights, exquisite aroma and silky taste combined with low acidity. Sweet aromas of fresh fruit, peach, apricot and citrus.