Pre-fermentation maceration at 12–15°C for seven days. Fermentation for approximately 20 days at 30º–32º C. The young wine is transferred to 300-litre French Nevers-oak barrels for the malolactic fermentation to take place; it sits on its lees for a period of two months. Malolactic fermentation is followed by batonnage and further ageing for a minimum of ten months.

Agiorgitiko 30%