\ Red vinification
Very careful sorting of the fruit during the harvest. Burst directly into open vinification tanks, without intermediate pumps. Spontaneous fermentation with wild yeasts. Recycle and pressure once a day. Control of the fermentation process. Long fermentation of about twenty days, depending on the cuvée. Blending of draft wine and pressure wine and decanting into second-use French oak barrels. Spontaneous malolactic fermentation. Aging and maturation for 12 months. Decantation, desalination and final blending of the cuvées in stainless steel tanks. Staying and maturing for another 12 months. Bottling without filtering in a glass bottle and placing a natural cork. Additional maturation in the bottles for six months.
This is how Rapsani PDO wines are produced. both cru Tourtoura and Basilica.
\ White vinification
Careful selection of fruit. Burst and gentle pressure in a vertical press. 48 hours static descaling. Transfer of the must to oak barrels where fermentation takes place with native yeasts. The wine remains in the barrels for one year without stirring. Spontaneous malolactic fermentation. Poured into stainless steel tank for another year of maturation. Bottling without filtering in glass bottles and placing a natural cork.
This is how the Basilica Cuvée Blanc wine is produced.
\ Rosé vinification
Selection in the vintage of Abelakiotikos gray and white. Depending on the sugars and weather conditions, we leave the grapes in the sun. Classic red vinification follows. Control of the course of the fermentation with stirrings and pressures. Fermentation and transfer of the rosé wine to oak barrels for 12 months. Spontaneous malolactic fermentation. Descaling and decanting into stainless steel tanks for another 12 months of maturation. Bottling without filtering in glass bottles and placing a natural cork.
This is how Tourtura Rosé Cuvée Vardakas wine is produced.