‘A good wine necessitates a good vine,’ Vasilis Hatziemmanouil often says. He believes that one cannot create quality labels without loving one's vineyards. Since he was a young child, he learned how to take care of the vineyards, protecting them from vine diseases, recognizing their needs, and also how to grow them at a gentle, sustainable pace. There are two main stages of agricultural work throughout the year: pruning and harvesting.

In early autumn, shortly after the harvest ends, the leaves fall, and the vines gradually enter a lethargic phase. Around January, when the grapevines are completely dormant, the pruning begins. The whole vine is carefully cut, and the thick trunk remains, from where the new shoots will begin to sprout. In late spring, when the vine has grown large enough, it is time to choose which shoots to remove and which to keep to bear grapes.

The harvest is the most important link in the production of wine. At the end of July and the beginning of August, grape harvesting begins. In the early morning hours, the bunches are diligently cut and placed into crates of limited capacity, so as not to get squashed or damaged. Afterward, they are quickly transferred to the winery, and depending on the variety, they either end up in the press or in the wine vat. The grapes that are intended for sweet wine are the exception, as they are laid out to dry in the sun until they become almost raisins and are rid of most of their juices.