Over the years local winegrowers would gather every year for the pressing of the grapes, and especially at the kazani where the fiery local spirit tsipouro would be made from the pomace left over from the wine production process. The great local appreciation for our wine by other producers in the area, people who know a thing or two about what makes a good wine, led us to producing and bottling the produce of our land to share with the world.

Fortunately, our home-made small batch production operation means we get to control our product at every step of the winemaking journey. This is a year-round process, with different work needing to be done throughout every season to ensure that come time for harvesting the grapes are at the perfect size and sugar-level for the wine we want to create.