The vinification process is different for both white and red wines. White grapes are destemmed the moment they arrive at the winery, then light pneumatic press is performed and finally indoor fermentation in stainless tanks with selected ferments.

Red grapes are also destemmed and their berries remain in the vinificator along with their juice for about a week, so that the wine takes its famous seducing ruby colour. When the fermentation stage is completed for both white and red wine, chemist specialists perform measurements, while the final product is filtered and replaced in the tanks.
There are people who claim that some of the red wines are like women. They need to mature in order to show all their potentials. It is those red wines that can be left to mature.
Thus, they are placed in French oak barrels where they remain for 6-12 months. In those barrels their flavour and perfume are most accentuated while they “steal” some of the wood’s scent. That’s when they are ready for consumption.
Thus, the white wine varieties cultivated by the Fragou family are the famous “Savvatiano”, “Malagouzia”, “Asyrtiko” and “Roditis”.
The red wine varieties are the “Agiorgitiko”, “Merlot”, “Syrah”, “Cabernet Sauvignon”, “Mantilaria” and “Grenache Rouge”. The vineyards, extending to approximately 25 hectares, are owned either by the family or by other producers who collaborate with them and are situated in Spata, Pikermi and Rafina.
In the market you can find 5 different wine labels from the winery, also available in packages suitable for business gifts.