Winemaking: The grapes are handpicked and sorted on a conveyor belt before crush. After a six day pre fermentation cold soak at 8-10° C, the must undergoes a 12-15 day vinication at controlled temperatures. Fermentation temperature does not exceed 25°C. Roughly one third of the wine ferments in open top tanks with pigeage. The final blend is made five months after harvest and the last racking takes place about six months later. We use both French and American oak, new oak up to 25%, and about 25% 500-lt casks.
Tasting Notes: Naoussa is a light and aromatic wine with soft tannins from selected vineyards in Naoussa.