Varieties: Assyrtiko
Region: MAcedonia, Greece
Appellation: Thessaloniki
Soils: Clay, sand and schist
Vine Age: 15 years
Farming: Practicing organic, only herbal treatments. Hand-harvested estate fruit.
Vinification: Destemmed. Cold maceration on skins for 7 days in tank. Aleppo pine resin from the mountains of Evia is added, following an ancient recipe. Spontaneous alcoholic fermentation with indigenous yeasts, no oenological substances added, followed by spontaneous malolactic fermentation.
Aging: Sur-lie on fine lees for three months in old used barriques. No protein stabilization, only tartaric stabilization. Unfiltered and no added sulfites, only naturally occurring sulfites from fermentation.