Νέφος του Αντώνη

An old Pithari, once used by Antonis decades ago to craft his own village wine, was brought back to life for this experimental project. To ensure a clean and healthy fermentation within the old clay vessel, we used a co-inoculation technique. Both primary yeast and malolactic bacteria were introduced simultaneously, allowing fermentation and malolactic conversion to occur in parallel. This not only reduced microbial risk in the porous clay environment but also preserved freshness and purity. The must was punched down manually, three times a day just as it was done in the old days. After fermentation, the wine was transferred to oak barrels to soften the naturally robust tannins of this cultivar and to add complexity through micro-oxygenation and subtle oak integration.