Kotsifali, mandilari syrah and merlot give a deep red blend with aromas of dry fruits. Each variety is cut when the perfect maturity is reached, and the grapes are transferred in small baskets to the winery. Once destemmed and crushed, they are transferred to the stainless steel tanks where the skins of the berries ferment together with the must. The crushed grapes are mixed together and turned over every day in order to extract a maximum of color and tannins. The fermentation is carried out under controlled temperatures to achieve good concentration of fruitiness as well as a full bodied wine.
The years when the grapes are in a very good health, another wine is made: the sweet wine. The grapes are laid on terraces under the sun, in order to evaporate most of the water, and thus concentrate everything in the berry. Then the grapes are transferred to the winery where fermentation begins. But the yeasts cannot ferment all the sugars: they stop because of the alcohol they have produced and thus the wine remains sweet.