Mega Spileo Estate Assyrtiko - Lagorthi

After harvesting, the grapes are pressed and undergo pre-fermentative extraction for roughly 4 hours. This is followed by static racking. The grape must is then fermented and aged in new oak barrels of varying sizes, and matures with its wine lees for 6 to 7 months. The settled lees are periodically re-stirred into the wine [bâtonnage]. After bottling, the wine must remain in its bottle for at least 2 years to develop character.