In this small book, you will find the essential information you need to make wine in a barrel in the simplest possible way.

You will read about the regions of Greece where you can source grapes, the use of sulfur dioxide and its importance in winemaking, clarification before and after alcoholic fermentation, about yeasts, the significance of temperature during fermentation and aging of the wine, about oxygen, the great friend and foe of wine, the advantages of bottling, the alterations that wine may undergo, and the ideal space for winemaking.

(. . .) [Excerpt from the text on the back cover of the edition]