The Winery’s cellar has been designed to meet the highest work process standards in the processing of grapes, must and wines.
The cellar is situated in the centre of the vineyard, which is sometimes crucial for achieving a high intensity of fragrances and aromas in our wines.

The cellar is situated in the centre of the vineyard, which is sometimes crucial for achieving a high intensity of fragrances and aromas in our wines.
The grapes are hand picked and the maximum time that elapses from the moment the grapes are cut until they are crushed or pressed is 20 minutes.

Must or grape mash is settled by a natural method, without the use of SO2, which is followed by the delicate and light fermentation process (must fermentation). Fermentation is mostly carried out by using natural yeasts grown on the estate. All the procedures carried out during the processing of must have been designed in order to ensure the production of wines with different flavours for different occasions, yet with a maximum volume of natural smells and aromas from grapes grown in our locations.