Collection: Aphros Wines

Hand picked; 75% destemmed 25% from the bunch; Fermentation in stainless steel; 1 month in contact with the skins; pressing; aged for 6 months in chestnut barrels. Read more

Harvested, crushed, degreased and pressed using artisanal processes. Spontaneous fermentation with skins in clay amphorae, lined with beeswax. Aging "sur lies" for 7 months. Read more

Sparkling wine produced using the traditional method. Made from a single fermentation without the addition of yeasts or sugar. Winemaking: Pressing. Decantation in stainless steel tanks. Fermentation between 16°C and 18°C in stainless steel tanks and finished in the bottle. Disgorging after 3 months. Enology: Tiago Sampaio / Miguel Viseu Phys... Read more

Decanting in stainless steel vats. Fermentation between 14 and 16°C in stainless steel tanks and finished in bottle. Read more

Hand picked; partially empty; steel free fermentation; Manuel pressing; 3 months ageing sur lies in concrete eggs; unfiltered bottling. Read more