Warm continental climate, tempered by the cooling winds coming either from Vermio mountain or from the sea. Lower temperatures linked to high altitude, and big diurnal range during ripening season offer freshness and elegance to the wines.

Harvest is early September for Malagouzia. End of September to early October for the rest of the varieties. 

Malagouzia is vinified with their skins for a few days and after their separation, remains with their fine lees. The same technique applies for Vidiano and Aidani as well. Assyrtiko receives a slow long term pressure of the bunch in a pneumatic press and ferments in wooden barrels of 2000 litres capacity. 

Assyrtiko rests in oak barrels for 1 year while the other varieties in amphorae for 10 months in their lees.