As the owner and steward of one of Greece's first Demeter certified biodynamic estates, Panagiotis has dedicated himself to ensuring that above all else the 'energy' of his vineyards remains in tact. In the winery his approach to vinification is simple - work with indigenous yeasts and (mostly) neutral vessels like stainless steel and locally made anfora and add nothing but a small amount of sulphur prior to bottling.