The harvest is done by hand after the grapes have reached a stage of mild ripening. This is followed by smoking of the grapes, destemming and crushing.The juice is extracted without pressing and then white wine vinification takes place. It remains in the tank for 6 months and is then bottled. No filtration processesused.
It’s made exclusively from Avgoustiatis grapes grown in a 30-year-old. Indigenous vineyard at 450 m. Due to the special method of preparation, smoking for a few minutes above the smoke, it has a special color, it has this particularly smoky taste, but due to the variety, it also imparts floral aromas to the aftertaste, high acidity and a long aftertaste aromas of flowers and tobacco.
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