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An orange mountainous wine, made with 6 days of maceration of the traditional Roditis variety, with a a little Malagousia. The terroir really speaks through the wines, after following a traditional vinification with branches from the surrounding fir forest used for cap management, which further protects and adds to the wine thanks to its resin secretion.
Manually harvested and hand selected, destemmed, macerated for 6 days, wild fermented in open wood fermenters in ambient temperatures with no additives, with fir branches and thyme for cap management according to centuries-old traditions. The resin secretion from the fir, supports an almost unsulfured bottling.
