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 28°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’s maturation on the lees with bâtonnage, 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.