Samas is named for the Punic or Phoenician God of the Sun. Grapes grown in calcareous and sandy soil are hand harvested at dawn to maintain aromas. Whole clusters are pressed in a cold inert atmosphere. These cryomaceration techniques prevent oxidation. The must is inoculated with select yeasts and undergoes prolonged fermentation at controlled temperatures (60˚F) in stainless steel tanks with continuous stirring for about 40 days and then ages on the less for 2.5 months. Vinified separately, the varieties are blended and the wine rests in small concrete vats for 3 months to complete maturation and undergo a natural stabilization. The wine is neither filtered nor clarified.