Our philosophy at Nostos is that fine wine is first produced in the vineyard and then expressed in the winery through artisan and hand crafted methods of winemaking. While we take extreme care in managing our vineyards for the highest possible quality yield, our philosophy in the winery is for a gentle, minimalist approach to the winemaking process. Under the guidance of chief project director and winemaker Kostis Galanis, the Manousakis Winery commitment to quality continues to evolve toward its ultimate goal of becoming a premier producer of wine in the world arena.

A primary objective is to achieve an optimum balance between fruit extraction and oak, while expressing the depth and character of western Crete. Our barrel selection, from the world's finest coopers, is carefully handpicked from the Allier, Vosges, and Nevers forests of France. We also use a small quantity of Missouri oak, primarily for our Syrah grapes. Barrels are toasted mostly to medium with some to light.

Vinification currently takes place primarily in double-jacketed stainless steel tanks under controlled temperatures. However, Kostis' experimentation with oak fermenters has yielded very positive results for us and future vinification for all reds will take place mostly in small oak vats. The Roussanne is fermented and aged in small oak barrels. Fermentation is separated by lots and blending is carried out after fermentation and/or ageing.