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Their cultivation is carried out using the traditional techniques of our region, which date back to ancient times, in the form of "aplotarias" (they grow creeping on the ground, without supports). The mountainous altitude, the limestone/schist rocks of the vineyard, and the cool Aegean breezes create ideal conditions for this very sensitive, early-ripening grape variety. The yields per stremma (1000 square meters) are very low, providing the necessary body concentration in the glass.
Harvesting is done manually after the second week of August. Fermentation takes place without the addition of exogenous yeasts. Koumari is a monovarietal organic wine – of minimal intervention – suitable for vegans and is bottled unfiltered, highlighting the taste and aromatic characteristics of our region.
