80% Mandilaria and 20% Cabernet Sauvignon from our organic vineyards of 1,1 hectares at Lialioukou, Pousiledi and Fylakio, located in Peania. The grapes, after the end of the night harvest and before sunrise, are carried to our winery in small lattices, maintaining their freshness and the low temperature of the night. This is followed by their separation from the stems, as they are concentrated in the stainless steel tanks for skin contact. They stay there, with the help of refrigeration, for approximately 15 days, in order to start the alcoholic fermentation, by the indigenous - wild yeasts that are found on the fruit and in the vineyard. During this period, pigeage and aeration is applied for several times a day, occasionally more frequently, to extract color, flavour and tannin from the fermenting grape must. After the end of the fermentation, the fresh wine is collected, in order to separate from the fermented grapes. The fresh wine remains for 10 months with the fine lees, applying the "batonnage" method.
This long tradition of viticulture and wine production is continued by the oenologist Gkinis St. Sotirios. We still cultivate the three local grape varieties, Savatiano, Roditis and Mandilaria, which give three varietal wines and one Retsina, trademarks of a traditional winery located in the Mesogia Land of Attica. In the heart of Peania, in the Old Village, where someone finds the authenticity of Mesogian architecture when walking in the narrow streets, the Aoton winery coexist in the neighborhood, describing the identity of the greek mesogian world, where people have deep-rooted relationship with the vine and wine. A winery that was designed specifically to produce high quality protected geographical indication wines.