Summary

Hand-harvested, overripe Assyrtiko grapes are dried off vine in the sun for up to two weeks, before a crushed fruit fermentation in neutral vessels at warm red fermentation temperature. These wines will not be fermented to dryness and while the amount of residual sugar is a stylistic choice, it is often above 200g/L. The wines then undergo further maturation of at least 2 years in neutral, partially-filled casks, where they develop oxidized aromas before, fining, sterile filtering and bottling for release.

Key Varietals

• Assyrtiko