The 2025 harvest in Santorini marked a third consecutive year of reduced yields, with production falling to around 450 tonnes. Mild, dry winter conditions led to uneven budbreak, while the growing season remained free of extreme temperatures. Rainfall was approximately half of the long-term average, with most occurring in December 2024. Sea fog (anedosa) near harvest helped support balanced ripening despite drought stress. Yields were among the lowest on record, with ripening more even in the north than the south, though overall fruit quality remained encouraging.

Grapes were rigorously sorted by hand on a vibrating table before whole bunches were gently but slowly pressed. Fermentation took place in stainless-steel tanks under controlled temperatures. The wine was aged on its fine lees for a minimum of three months, with periodic bâtonnage carried out in tank.