the making of 2 

Winemaking 'Anama

As for the winemaking, oenologist Lefteris Mohianakis derives his oenological inspiration from the oldest historically recorded wine in the world, "Kyprion Nama", and its successor, known today as Commandaria.

The vineyards that provide us with the grapes used for the making of ‘Anama, are situated in a village called Zoopigi of the Commandaria region, and consist of vines over one hundred years old. Even though there are many facts that compose the general methodology used in the production of ‘Anama, the process is customized year after year and designed around what nature provides us with. Just as nature evolves with the passing of the years, i.e. different climate conditions, rainfall, temperature and sunlight, producing ‘Anama is never a standardized process. 

On the contrary, the ‘takings’ of every harvest are exploited in a different way each year and with the usage of contemporary oenological knowledge, each vintage is different to the year preceding it. Following a scientific vinification, the wine is transferred into new barrels of various types and sizes, made from French and American oak. The wine is left to ‘rest’ for 3 years, before it is bottled in its unfiltered state, in order to preserve its natural character. 

NOTE: Throughout the entire wine-making process, usage of sulphates is strictly controlled, a fact the ensures that the overall sulphate content of our wine is much below average. No additional alcohol is used whatsoever. 

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