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Vinification: The grapes macerate whole-cluster in an infusion style for 11 to 12 days in fiberglass vats
Today the family continues this thoroughly eco-friendly philosophy (although no official certification currently meets their personal standards)
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all winemakers who produce natural wines
Vinification: The grapes were harvested by hand
Kamara "Nimbus Ritinitis" Explore_Blanc de Noirs Vinification: The grapes macerate whole-clusterGrapes: 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
US$ 682.53
US$ 89.00
US$ 94.16
