The vinification of each variety takes place separately in
stainless steel tanks and under controlled temperature
conditions of 16-17oC. Fermentations are stopped by cooling
the fermented must, leaving residual sugars in the wine.
Immediately after, the blending of the three witches takes place
and post-fermentation actions follow, with periodic
suspension of wine lees for about 1 month. After that the
processes for bottling preparation begin.
Barafakas Winery