The very first vineyards were planted in 1991 at the Lilantio area with the total amount of today’s vineyards being linear and of low-acre performance. The Lilantio region was carefully selected due to the ideal soil demonstrated (sand clay loam demonstrating  sufficient levels of drainage) and the Mediterranean climate characterized by mild winters and cool sunshiny summers. With the  purpose of denoting the originality of the final wine products, it is mainly Greek varieties of grapes, such as savvatiano, roditis,  moschofilero, agiorgitiko and vradiano that are cultivated.

The biological cultivation of vineyards commenced in 1999 and, upon completion of the transitional period, all products are certified as biological since 2002. The monitoring and certification process is conducted by DIO organization, the biggest and most reliable Greek organization, internationally recognized by the vast majority of countries, globally.

The vineyard cultivation is conducted by trained seasonal personnel under the detailed supervision and guidance of agriculturalists - associates. The wine process starts in the vineyard, thus, paying special attention to our raw material, the grapes. The grape harvest takes place following their being judged as technologically mature, following random testing.