In 1980, George and Anne Kokotos created a vineyard of seven hectares, planting international varieties; Cabernet Sauvignon, Merlot and Chardonnay. Their aim was to produce wine of the highest quality.
The decisive factors contributing to their success are the excellent terroir, with soil which is poor in organic matter but rich in trace elements and the well-drained slopes of the vineyards. These ensure the production of top quality grapes, which ripen fully giving a good concentration of fruit, sugars, flavour and aromas.
The vineyards that produce this wine are in Viotia, at an altitude of 360m and in Stamata area, at an altitude of 420m. The grapes are handpicked and transported in small crates, then put in cold storage overnight, at 6°C. From there, they are crushed, de-stemmed and gently pressed in a pneumatic press. Static debourbage follows and alcoholic fermentation takes place in stainless steel tanks for approximately 15 days, at controlled temperatures of 16-18°C. The wine is left sur lie for 2 months.