Despite the fact that the company does not own any private vineyards, it produces high quality Mavrodaphne wine by carefully selecting its materials, just Mavrodaphne grapes, using modern methods of wine-making and letting the wine age in new oak barrels. Finally, bottling takes place using cutting-edge bottling equipment.


Well before harvest, it begins the process of carefully selecting grapes from semi-mountainous vineyards in western Achaia that are well exposed to sunlight and air.
The grapes reach the winery in plastic trays. There follows the classic fermentation on skins using stainless steel equipment and state-of-the-art tanks. During this phase, it applies the strictest sanitary standards.
When the Baume scale reaches about 5.5 degrees we proceed to alcoholization by using wine alcohol of the coloured juice in the presence of representatives from the Chemical Laboratory - Customs so that the determined alcohol volume designation of the finished product may be about 15.5% VOL and the unfermented sugars about 120 grams per litre.

After a limited period of leaving the new wine with ITS lees, it is decanted in vacuum and left in a clean tank where it is fined using egg whites.
Later on, the wine will be filtered and placed, now clear, in French oak barrels stored at the winery facilities, where it shall remain for at least 1 year.
After this period and further to the certification of the Customs - Chemical Laboratory and Department of Agriculture, this sweet wine comes to acquire the Mavrodaphne of Patras PDO designation.

ageing in the bottles

aged in oak barrels

the area of ageing in bottles

bottling machine

Wine-making equipment for fermentation on skins

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