This unfiltered Xinomavro was manually pressed with a traditional press called a 'stereocilia.' It is fermented for two months with natural yeast and aged for 12 months in a large clay amphora. It shows intense red berry fruit with tea, olive, herbs and earthy notes; medium-bodied with crisp acidity and silky tannins. This unfiltered Xinomavro was manually pressed with a traditional press called a 'stereocilia.' It is fermented for two months with natural yeast and aged for 12 months in a large clay amphora. It shows intense red berry fruit with tea, olive, herbs and earthy notes; medium-bodied with crisp acidity and silky tannins. 2400 LONG LAKE ROAD, SUDBURY, P3E5H5, (705) 522-8000