The grapes go through cold soak at 12°C for a period of 2 to 5 days, depending on their quality features. The fermentation temperature is 20-22°C. The high acidity of Xinomavro is controled by the application of frequent lees stirring. The nal blend matures in steel tanks with the use of micro-oxygenation to simulate the effects of barrel aging. Malolactic fermentation is applied to the entire blend. Before bottling grape must is added in order to add sweetness to the nal wine.