It is prepared using traditional recipes, based on the experience of the old Athonite Fathers. It harmoniously combines the redness and sweetness along with all the characteristics suitable for the wine of the Eucharist, so that we can offer the very best for this highest Sacrament of the Church.
The vineyards of our Monastery today occupy an area of 70 acres. Wine is part of the monks' diet on festive days and is also offered to the thousands of pilgrims who visit the Monastery every year. At the same time, Nama is used in the daily Divine Liturgy.
The vineyards of the Monastery are particularly favored by the environmental conditions. The light, sandy, medium-textured and potassium-rich soils, the bouquets of the aromas of the unique Athonite nature, are transported with the sea breeze subtly to the balconies of the vineyards on the adjacent sea levels, where through a secret dialogue built in the more than thousand-year history of the place, they give the unique characteristics of our wines.
The dialogue between the sun and the vine, especially during the summer months, is continuous and "raises" the alcoholic degree and the phenolic maturity which give unique quality production. Faithful to this tradition, preserving the old facilities but with modern methods, we vinify the grapes from the Organic vineyards of the Monastery. A witness to the winemaking tradition are the two stone buildings, where the wines are prepared in the old «paraboutes» (winemaking barrels) and stored in the cellar of the Monastery. The wines mature in large old wooden barrels.
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