Hand-harvested with meticulous grape selection in the vineyard. The Assyrtiko and Roditis are carefully destemmed and gently pressed, with only the free-run juice being retained. A static settling process follows at 12°C, before undergoing alcoholic fermentation in stainless steel tanks at 16°C, preserving freshness and aromatic purity. The Sauvignon Blanc undergoes a short pre-fermentation cold maceration for 6-8 hours at 8°C, enhancing its aromatic intensity. It is then transferred to stainless steel tanks, where alcoholic fermentation begins at 16°C, preserving its crisp freshness and vibrant character. Each grape variety is vinified separately, allowing their unique characteristics to fully develop. The final blend is crafted after the completion of alcoholic fermentation. The wine is then aged on fine lees for six months, with gentle bâtonnage, enhancing texture, complexity, and mouthfeel.
