Harvested the third week of September, Assyrtiko is one of the later ripening white varieties found throughout the central coast. Whole cluster pressed then cold-settled for 48 hours before racking into 1 – 500L amphora vessel and the remaining into a stainless steel tank for primary fermentation. The wine is fermented at cool temperatures for optimal extraction of fruit and floral characters. After primary the amphora vessel is topped up and we racked the remaining wine into 1 – 320L used barrel. A small amount of sulfur is added to prohibit malolactic fermentation. Periodic battonage (stirring of the lees) is employed during elevage to further enhance textures, mouthfeel, and complexity in the wine prior to bottling.