Selected grapes were destemmed, crushed and inoculated with carefully selected yeasts. Co-fermentation took place of the two varieties in the same stainless steel tank. An extended maceration took place at 28å¡C, to extract colour and structure; and to allow the Agiorgitiko variety to express its opulent characteristics. Fermentation was followed by spontaneous malolactic fermentation. The wine underwent four month‰Ûªs maturation on the lees with bÌ¢tonnage, followed by racking and maturation in 225 litre oak barriques of which 25% were new and 75% were second use, for 12 months. This wine is only released after significant bottle ageing.