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winery winery

the winery...
winery
the winery...

In February 2006, the construction of the winery at the entrance of the estate began. It was completed in April 2007 and includes a winemaking and bottling area, a chemistry, warehouses for finished products, a cellar-cellar, a tasting room. The current annual production capacity of the winery is 200,000 bottles with the possibility of increasing production. The equipment includes state-of-the-art machinery. The winemaking area consists of stainless steel tanks for white and red winemaking as well as winemakers. The tanks as a whole have an automatic and strictly controlled temperature system, through a central temperature control system.

The equipment includes state-of-the-art machinery. The winemaking area consists of stainless steel tanks for white and red winemaking as well as winemakers. The tanks as a whole have an automatic and strictly controlled temperature system, through a central temperature control system.In the storage areas there is a cooling-heating system to ensure the ideal conditions required for both the preservation and aging of the wines. The cellar is dominated by French oak barrels, but there is also a small percentage of American barrels. Visitable on all levels, it gives the guest the opportunity to come into contact with all the stages of winemaking and listen to the creative celebration that takes place on the way from the vine to the bottle and finally to the glass.

"the creative celebration from the vineyard to the glass"
winery
winery
winery
winery
the vineyard...
winery
the vineyard...

The largest and uniform part of the estate is located at an altitude of 180-250 meters, but there are also some separate vineyards at 350 meters and 500 meters.  The slope varies from 2-15 degrees and the soil type is clay clay loam. The microclimate, which differs significantly from the general climate of the wider area, cannot be described as typical Mediterranean, but the special conditions prevailing in the terroir, such as the large day and night temperature variation, which can exceed 20 degrees Celsius, help the vines to rest from the high temperatures and, combined with the low yield per hectare, produce fruit of clearly better quality and highlight the characteristics of each variety in the best possible way.

The vineyard is periodically renewed in sections according to a programme that maintains the average age of the plants at around 15 years. The whole vineyard is divided into individual vineyards located in the most suitable soil with the best qualities and microclimate for each variety. The particular topographical and geological characteristics of the vineyard offer charismatic crops of a wide range of indigenous and international varieties.
 

"the night rests the vines"
the raw material...
winery
the raw material...

The primary rule we follow from the first day of our journey is the balance between tradition and innovation. The agricultural practices used look forward to the ideal expression of the terroir and the absolute guarantee of soil and plant health. We produce a controlled quantity of grapes per acre (35-60 Ql/acre, depending on the harvest), regulated by pruning and selection techniques.

Harvesting is always done by hand and with strict selection to ensure that only healthy and fully ripe grapes are selected and find their way to the bottle. The grapes are transported in cases of around 20 kilos to keep them in their best condition until vinification, which takes place in a matter of hours.

The indigenous varieties are Spinas Muscat, Vidiano, Vilana, Thrapsathiri, Assyrtiko, Liatiko and Kotsifali. The international varieties are Chardonnay, Cabernet, Merlot and Syrah.

"harvesting is always done by hand"