The Volcanic Slopes Vineyards team starts winemaking in the vineyard, with intense grape sorting in the field at the time of harvest, to eliminate substandard berries. Hand sorting continues at the winery.

Gentle pressing in pneumatic press is followed by light settling. Juice is transferred to cement tanks and allowed to ferment naturally. Wild fermentations are notoriously difficult for very low pH musts, often lower than 3, but the excessive conditions on the island are also reflected in the extreme nature of natural occurring yeasts

After completing fermentation, a procedure that may take several weeks, the wine is allowed to rest on its fine lees for fourteen months in cement tanks with occasional batonnage. Maturation is completed with twelve additional months in stainless steel tanks, again on fine lees.

Then, the wine is bottled, lightly filtered, using high quality TCA-screened natural cork and matured in the cellar for more than a year, before released in the market.

Volcanic Slopes Vineyards is producing only one label – Pure.

A wine producer that wants to create a high expression of a place or a region, usually aims towards high ripeness, high extraction, muscle, intensity and size.

Matthaios Argyros follows a completely different philosophy. In order to achieve the highest expression of a terroir, nothing must get into the way – proper fruit ripeness yet plenty of nerve, indigenous yeast fermentations, minimal additions, no corrections, inert maturation vessels and light filtering.