The grapes come from vineyards in the hilly areas of the Amyntaio zone, to which the integrated management system is applied. Grapes after blasting are taken to stainless steel tanks for pre-fermentation cold extraction. The must is separated from the marcs in a pneumatic press with very low pressures. Enzymatic extraction follows. The extracted musts are inoculated with selected doughs. Slow, controlled alcoholic fermentation takes place in tanks equipped with an automated cooling system.
- Availability: In Stock
- Code: KL-004439