The vineyards have an overall southeast exposure at an altitude of 280-330 m. The estate is divided in thirty distinct parcels of different microclimate, which is a function of varying orientation, inclination, and soil type. Silt, loam, and clay are found in equal proportion. Rainfall is abundant during the winter months, but summers are so dry that minimal drip irrigation is applied to prevent heat damage. The density of the vines ranges from 3.500 to 4.000 per hectare and the average crop yield is maintained below 2.5 kg per vine. A parcel of 1 ha is planted with various local Greek varieties for experimental reasons.
The classic red vinification method is applied in controlled temperatures, followed by malolactic fermentation and maturation of the wine in new oak barrels, as well as the ageing in bottles due to reduction processes. The wine-maker’s main objective is to achieve balance between the maturation, the grape variety and the appropriate barrel.