Our vineyard is named "Katavolos". It is privately owned and is located on the slopes of Mount Gerakona at an altitude of 500-530 meters. The vineyard spans 17 stremma (1 stremma equals 1000 square meters) within a larger estate of 40 stremma. The area has a traditional winemaking heritage.

All our vines are ungrafted, from the pre-phylloxera era, and consist of indigenous varieties of Andros, fully acclimated to the island's geophysical characteristics. Among the white varieties in our vineyard are begleria, athiri, skathari, potamisi, platana, tsaousia, and asprokoumara. As for the red/rosé varieties, we have koumaria, mavraki, mavrostyfa, mavro aidani, mavropotamisa, koundoura, rikara, fokiano, roditis, and others. They are approximately 35-70 years old, with some surpassing 150 years. These are long-lived, deep-rooted plants, planted on sloping soil and terraces in east-west rows to angle the vines to the south. They are organically cultivated using traditional methods, grown without supports on a dry limestone-schist soil. They are fully adapted to the snow and strong north winds of winter, and to the Cycladic aridity with the summer heat and meltemi winds. The Cycladic meltemi combined with strong north winds in the summer provide aeration to the vineyards and keep them dry. The grapes, almost touching the ground, remain dry, perfectly clean, and healthy. Shielded by the plant's leaves and protected from the strong sun, they ripen gradually, producing low yields, with an annual output ranging between 300-400 kg per stremma.

Inside the vineyard, there are old stone-built structures that have been renovated, reshaped, and modified to functionally cover all viticulture and winemaking tasks. In the winery space, cleanliness, hygiene, and technological equipment needs are consistently met. Winemaking is done organically with minimal intervention. This is facilitated by the mild climate during the must boiling, the high-quality abundant clean natural water used for cleaning tasks, and the constantly frozen water from the estate's well for controlling boiling temperature. We extract the must with low grape compression and transfer it by gravity to the fermentation tanks, utilizing the multi-level design of our facilities. Fermentation occurs spontaneously from natural yeasts. Minimal sulfites are added. The wine is bottled unfiltered, expressing in a unique way the distinct geological characteristics of our land.