In the long inox film the separation of the grapes from the stems is made by hand. Special small wagons of 600 kg capacity carry the grapes into the inox vats at the first underground level of the winery. There are no wires or pumps into the winery where everything works by the law of gravity.

When each vat (8000 lt) is filled, a 20% quantity is taken out and transported in another vat. The refrigeration process at 10o C follows with duration of 10 days in order for the grapes to gain the flower aromas. The raise of temperature from 10o C to 25o C and the yeasts attached to the grapes skin cause the alcoholic fermentation. The second day of the alcoholic fermentation starts the pigase or “cap” process: every three days a man enters the vat and steps on the thick grapes must that is created on the top of the vat by the fermentation. This process lasts for as long as the fermentation i.e. about 15 days. The grapes dregs stay in the inox vat for a month in order for the wine to gain in tannins which favor the wine aging. The wine is then drained and transferred from the vats into oak barrels in the celar, at the second basement of the winery. The malolactic fermentation takes place into the barrels although this endangers a certain risk but helps in the production of high quality wines.

Nemeion Estate produces only high quality wines that may mature in the barrel and age in the bottle for many years without any compromise in quality issues. Nemeion Estate uses oak barrels – Seguin Moreau & Berthomieu, Hermitage Line- which come from the famous French forests in the area of Allier, Nevers and Vosges. 20% of the barrels are replaced every year leading to a total – 100% - renewal in five years.

“KTIMA NEMEION – NEMEION ESTATE” and “HGEMON – SOVEREIGN” are wines that may mature for ten, twenty or even thirty years since they are carefully and in detail designed and produced by Giorgos Vassiliou and his immediate associate Thanassis Fakoreli.