For the production of the base wine, an early harvest takes place. The grapes, after cooling, are driven unbroken into the press. The wort is sent to stainless steel tanks, where it will be fermented at low temperatures. It follows the classic method with a second fermentation in the bottle. The second fermentation and maturation period, in the presence of the fine lees, lasts at least 9 months.

Elegant sparkling wine with a light yellow-green color and fine bubbles with intensity and resistance over time. On the nose, aromas of lemon blossoms and honey can be distinguished, with a background of scents of tsoureki and rose. In the mouth there are notes of aromas of yeast and baked toast accompanied by crisp acidity.