After a seven–day pre-fermentation cold soak at 8-10°C, the must undergoes a 10-15 day fermentation at controlled temperatures (23-26°C) in open tanks with pneumatic pigeage devices. This process aims at stabilizing the color of Xinomavro and at softening its tannins. All of the wine finishes its malolactic fermentation in new French oak barrels, while frequent batonnage is applied. The wine rests in oak for 20 months and further 12 months in the bottle before release.