Classic white vinification. In the middle of the alcoholic fermentation, the juice is transferred to oak barrels where it remains until its completion. Battonage every 2 days for about a month and a half. Aging in barrel for 6 months, stabilization, filtering, bottling. Then 12 months in a medium-burning French oak barrel, and 12 months in the bottle.

An exceptional example of barrel-aged Assyrtiko. Deep lemon color with golden highlights. Intense on the nose with hints of vanilla, followed by citrus aromas. Dry in the mouth with crisp acidity and mineral notes. The barrel balances harmoniously with the fruity – mainly citrus – flavors. Intense aftertaste.