Χορός της βροχής

The grapes come from several small and traditional plots from villages sourounding the winery, the grapes were brought in as fast as possible and processed immediately to reduce oxidations and increase of temperatures. The grapes were crushed and sent to our tanks with the pressense of inert gasses and dry ice to create an anaerobic enviroment to pretect all the aromatic precursors and left with the skins for 5hours. Then they were pressed and sent for cold stabbilization after which it was innoculated with conventional yeast and let to ferment at a controlled temperature to promote aroma extraction. Post fermenation it was racked of its fine lees and kept in a stainless steel tank to stabilise and then to bottling with out the use of pump. During the maturation the tank was kept at anaerobic conditions with the help of inert gasses.