The grapes come from a hillside vineyard, 800 metres north of the winery, which is protected from the northerly winds. The eight year old vines have been orientated to maximise exposure to the sun. Trained using a unique bilateral cordon system developed by their father, the vines are low to the ground, protecting from the very windy conditions of the Cyclades region. The vineyard is characterised by its terraces, which make it difficult to use machinery, therefore cultivation is by hand. The soil in the vineyards is rocky schist, imparting distinctive mineral flavours to the wine; it is also high in clay content which retains moisture, nourishing the vines through the hot, dry summer. Rainfall is scarce on Ios, with only double the rainfall of the Sahara desert, and as a result, yields are low and the resulting wines are rich in flavour. Following a philosophy of natural viticulture, chemical pesticides and fertilisers are not used in the vineyards. The practices used are close to organic, with a copper-sulphur solution being sprayed as a preventative measure following rain. Manual harvesting takes place during the cooler hours from dawn until 10am.
This wine was vinified with minimal intervention in a gravity-fed winery. The selected grapes were transferred via conveyor belt to the destemmer and then gently pressed in the pneumatic press. The must flowed by gravity into the tank where it was chilled and clarified. The must was fermented in stainless steel tanks to retain the purity of fruit and characteristics of the terroir. Once fermentation was complete, the wine was chilled in tank at 10°C for five to six months to clarify and stabilise the wine. This wine was made in tiny quantities, only 1,320 bottles were produced.