Nama is made from Kotsifali and Liatiko grapes and is the sweet wine used in religious ceremonies, produced with the traditional way. Over-ripened grapes stay on the vine, sun-dried for about 10 days. Fermentation then takes place at controlled temperatures between 20°-25°C with the addition of selected yeast strains. The extraction lasts for 6 days emphasizing on the intensity of the colour. When the desired level of sugars and alcohol content is reached, alcoholic fermentation is stopped by dropping the temperature. Nama has a deep red colour, with an intense sweet and soft taste with fine aromas of plum and cinnamon.