The wine is fermented with indigenous yeasts and before the fermentation is completed it is bottled (in September) to complete its fermentation in the bottle. The wine thus acquires its natural sparkle and then in February the sediment is removed from the bottle. A rosé sparkling wine, with intense fruit, reminiscent of raspberry and cherry, plenty of...
Monemvasia, after the harvest at the end of August from organic autochthonous vineyards in various parts of the island up to 500m altitude, will follow a gentle natural vinification, where the wine will be vinified in stainless steel tanks with native yeasts. The wine will remain in contact with the lees for 8 months before being bottled with only a small...