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Being fortunate to be in this wonderful piece of land and trying to preserve what we inherited, following traditional techniques from ancient times of the region, we cultivate the vineyards in a sprawled form, crawling on the ground. The mountainous, arid schist soil and the meltemi winds of the Aegean are ideal conditions for this very sensitive, early ripening grape variety.
Harvesting is done manually in the last ten days of August. The yield per stremma is low, leading to the necessary body concentration. Fermentation occurs naturally, without the addition of external yeasts. Koumari is a varietal wine - of minimal intervention - unfiltered - suitable for vegans.
