Winemaking
The Silva Daskalakis winery, always respecting the traditional way of winemaking and the legacy of previous generations, manages up to 250,000 kilos of grapes every year.
It has more than 33 stainless steel tanks and more than 250 barrels.
In recent years, the winery's storage areas have been dominated by 10 clay tanks for natural wines.
The techniques used by the family vary, due to the different grape varieties and the different styles of each label available.
The average vinification temperature does not exceed 17 o C throughout the winery, while the techniques used are as gentle to the product as possible.
The entire volume of white varieties follows cryo-extraction and controlled fermentation, while some of them are fermented in oak barrels.
Similarly, a proportion of the red varieties undergo maceration in order to produce the typical rosé wines, while all the rest are fermented at elevated temperatures to produce rich extracts for wines intended for ageing.
Over 50% of the winery's wines, either embryonic or prior to bottling are cellared.
As long as conditions allow, since the winery remains faithful to the biodynamic path, all the delicate oenological treatments are carried out to prepare the wines before bottling.
With 14 different codes on hand, the annual bottle production is 150,000 bottles per year.
