Winemaking: Winemaking of the Mavrofilero biotype from a specific vineyard, low yields per stem, cultivated in sloping, stony, medium mechanical soils in the Boutari vineyard in Mantineia. After the manual harvesting, a hand sorting follows in the winery to ensure the excellent hygienic condition of the grapes. Cold pre-fermentation is then applied for 12 hours, a process that aims to transfer the aromatic richness . This is followed by static extraction and inoculation with selected yeast strains. The alcoholic fermentation is carried out at controlled temperatures 12 - 18C while at the end, the wine passes for a short time from oak barrels with simultaneous stirring of the fine mud which contributes significantly to the structure, volume and complexity of the product. It is bottled after gentle filtration in order to maintain its organoleptic characteristics to the fullest.

Tasting notes: Bright, white-yellow color with gray highlights that testify to its origin. Rich aromas with characters reminiscent of night flower, exotic fruits and citrus fruits while framed by secondary aromas such as honey and thyme. Fine, very well balanced with a medium body, characteristic acidity and long aromatic aftertaste.