Terra Petra PDO Rapsani is made with bio dynamically grown grapes, located in high altitude vineyards at approximately 500m above sea level. These vineyards are a combination of 40-70 year old ungrafted bush vines and 15-25 year old trellised vines. While predominantly schist soil, there are pockets of clay and iron soils. Within the vineyards, the three approved grape varieties (Xinomavro, Krassato and Stavroto) grow side by side. As a result, all grapes are harvested simultaneously, anywhere from mid September to the middle of October for the highest altitude vineyards. The grapes are destemmed and are left for 2-3 weeks for color extraction prior to fermentation. Whole cluster co-fermentation of all three grape varieties takes place in stainless steel tanks with natural yeast, which last about one month. The wine is then transferred to 500 liter barrels (neutral to medium toast) to rest for 14 months. The wine is then bottled unfiltered and left to rest for about eight months prior to release. Terra Petra Rapsani 2015 is deeply colored, with aromas of ripe red fruits, earth and floral hints. On the palate, it is medium bodied with a silky texture, balanced tannins and acidity with a long finish.