Notios in Greek means ‰ÛÏThe Southerner‰Û. The grapes were hand-picked into 20 kilogram containers and chilled to 4å¡C prior to vinification. The grapes were then destemmed cold soaked for 48 hours in the fermentation vats at low temperatures fluctuating between 8å¡C to 12å¡C. Fermentation took place with selected yeasts and lasted between seven to 10 days at controlled temperatures which did not exceed 25å¡C. When malolactic conversion was complete, the young wine was cold stabilised. The wine was made in an unoaked style to preserve the purity of fruit.