Wine production at Dimopoulos Estate follows the latest technological developments well balanced with tradition and knowledge. During vine growing and vinification we take a totally mild approach to all cultivation and production methods and procedures.
The primary concern is the optimal care of the vineyard and therefore all rural tasks - including harvest - are done by hand. Before full ripeness green harvest is used in order to lower the yield and to ameliorate the final quality of the grapes. Harvest is done by hand in small baskets so the grapes come to the winery in the best possible condition.
During vinification, we respect the specific characteristics of the grapes and also each year’s individuality. For our white wines we use pre-fermentation maceration (cold extraction) and alcoholic fermentation in low controlled temperature. Our rosé wines, are produced with the Saignée method (from French bleeding). The red must from Xinomavro grapes remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced and the must involved in the maceration becomes more concentrated. Also, alcoholic fermentation is conducted in low and controlled temperatures. The end of white and rosé vinification is followed by batonnage with fine lees in stainless steel tanks in order to strengthen wine’s body and intensify aromatic intensity. As far as red vinifications are concerned, after the end of alcoholic fermentation we make post-fermentation maceration in the tank before pressing to separate the wine from the skins. Then, wine transfers to the oak barrels and stays there to mature for at least 12 months. Red wines, are bottled unfiltered and with the minimum demanded quantity in sulfur dioxide, to ensure their best quality in the bottle.