After the grapes are delivered, they are pressed in a pneumatic press which is enclosed on every side and it is constantly cooled to make skin contact easier. There are stainless steel tanks for fermentation white and red wine and on top of all there is Ganimidis.

There is also a bootle rinser - filler (a vacuum filler with nitrogen is used) - corker - capsuler - labeller, a cellar where wine ages and a wine tasting room. We have recently gained an HACCP certificate which ensures the constant check of the product from the filed to the cosumer's dining tables.