Xinomavro is sourced from the mountainous vineyards of Amyndeon, while Merlot is grown in selected vineyards of the Florina area. The Amyndeon vineyards lie at an altitude of 700-750m. The poor and sandy soils help to the production of wines showing finesse and a rich aromatic character. The area features a mild continental climate with cold winters and warm summers, which is moderated by the four surrounding lakes. The long growing cycle of the vines and the wide diurnal temperature variation during the ripening period are two more important factors that contribute to the production of highly aromatic wines. The main viticultural practices in the area focus on two targets: increase, where necessary, the effective canopy and avoid water stress during the ripening period. The purpose is to produce grapes showing balance between intense aromas and phenolic ripeness.
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 controlled by the application of frequent lees stirring. The final blend matures in steel tanks with the use of micro-oxygenation to stimulate the effects of barrel aging. Malolactic fermentation is applied to the entire blend. Before the bottling, grape must is added in order to add sweetness to the final wine.