Region: Thessaloniki, Greece
Vinification: The Assyrtiko macerates on the skins in stainless steel tanks with the must for 5-7 days at low temperature. The grapes are destemmed. After removal of the pomace, the must produced by the first run juice ferments at 18º- 21º C for 20-30 days. During the fermentation high quality pine resin from the mountains of Evia is added, following an ancient recipe. Spontaneous alcoholic fermentation with indigenous yeasts, no oenological substances added, followed by spontaneous malolactic fermentation. The produced wine is racked from the very dense sediments and sur-lie on fine lees for three months in old used barriques. No protein stabilization, only tartaric stabilization. Unfiltered and no added sulfites, only natural occurring sulfites from fermentation.