The vineyard lies at an altitude of 700 meters within the viticultural zone of Agios Panteleimon, in the Amyndeon Appelation in Northwestern Greece, the only Greek AOC for rosé wines. The vineyard’s mean yield does not exceed 40 hl/he. The soil is sandy and poor, thus offering the possibility of producing wines of exquisite quality and rich aromas. The microclimate of the region is characterised by cold winters and warm summers, while the four neighbouring lakes contribute to the existence of a mild continental climate.
Akakies is the final blend of two winemaking techniques: 90% of the must comes from skin contact and 10% from the “saignée” of grapes fermenting for red wine. Grapes are kept in a temperature between 11 and 14 ºC. After destemming and crushing, skin contact takes place under a CO2 atmosphere to avoid oxidization for 24 to 48 hours depending on the grape quality. After fermentation the wine is aged on its lees for 3 months with frequent lees-stirring in order to soften the natural acidity and give the wine an opulent character.