The vineyard is situated in the PGI Pangeon wine producing zone, at an elevation of 150m on the foothills of mount Pangeon. The yield does not exceed 800kg of grapes per acre. The sandy soils enable the production of wines with superior finesse and rich aromas. Most of the yield comes from an associative vineyard from Aminteon is located at a high altitude, at the grape growing zone of PDO Aminteon, where Xinomavro has been acclimated in. The cold winters are characteristic of the continental climate of the region.
After the grapes are crushed, the juice and the skins ferment together for about 2 weeks to achieve the best phenolic extraction, with no added yeast, just the indigenous yeast population. The wine matures in old oak barrels with the lees for 24 months. Slight addition of sulfites at the beginning of the fermentation but no additional interventional practices.
