Vinification Method: Grapes are hand harvested and destemmed. The crushed grapes are placed in an open topped clay amphora that the Paraschos family currently sources from Crete. The juice and skins are left in amphora without refrigeration for two months, during which, gentle hand punchdowns are performed five times a day.
 
After fermentation is completed the amphora is covered and sealed with bees wax. Battonage is performed through a hole in the top of the sealed amphora to reduce reduction. The wine is racked off the skins normally in May (around 6-7 months of skin contact) to stainless steel tank. The wine rests in tank for a few weeks before being bottled, and is aged in bottle 2-3 years before being released.