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Today the family continues this thoroughly eco-friendly philosophy (although no official certification currently meets their personal standards)
The parcels
Vinification: The grapes macerate whole-cluster in an infusion style for 11 to 12 days in fiberglass vats
In 2003 the family produced their first cuvee in “Les Marcottes” without any added sulphur and have continued that approach for all of the wines
Kamara "Nimbus Ritinitis" Explore_Blanc de Noirs Today the family continues thisGrapes: Assyrtiko Region: Thessaloniki, Greece Vintage: NV Viticulture: Organic Soils: Clay + Schist Vinification: The skins of Assyrtiko macerate in stainless steel tanks with the must for 5 8 days at low temperature. The grapes are destemed. After removal of the pomace, the must produced by the first run juice ferments at 18 21 C for 20 30 days. During the fermentation high quality pine resin from the mountains of Evia is added, following the
