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Venetsanos Winery

Venetsanos, built in 1947 by acclaimed oenologist/architect George Venetsanos, is one of the oldest wineries on the island of Santorini. Built into the side of a cliff and located directly above the port facilitates wine transport to ships for export and provides a magnificent location for visits and special events. A total of 10ha is spread over 8 parcels of vineyards, making it the only 100% estate gown winery on the island.
 

Ktima Parparoussis

Parparoussis Winery was founded in 1974 by oenologist Athanassios Parparoussis.

The Winery’s premises, where the vinification, maturity, ageing and bottling take place is at the family estate at Bozaitika, Patras which is located on the Northwest coast of Peloponnese. The climate is mild, influenced by sea breezes and cool mountain air. The privately owned vineyards include 10 hectares at Movri Achaias which produce Assyrtiko, Athiri, Sideritis, Mavrodaphni (red dry) and Cabernet Sauvignon. Our goal is to focus on superior quality.  The area in its totality is characterized by a tremendous eco-system. The forest of Strofilia and the lake of Kotyhiou are of particular environmental interest and are protected by the Ramsar Agreement.

Today, the estate is a family run estate where Athanassios Parparoussis and daughters Erifili (oenologist) and Dimitra (major in economics) are responsible for the estate’s success. The aim of the estate is to promote the Greek indigenous varieties and produce wines with the unique character of the variety.

The wine making from red varieties is taking place based on the classical method of red vinification. Fermentation is done over 30-35 days using local yeasts. Ageing is done in Allier French oak barrels. (60% new – 40% second use). The wine making for the whites varieties is based on the classical method of white vinification;  Fermentation in low temperatures and preservation of the wine “sur lie”.  Intervention is minimal and natural such as control of temperatures, transfusion etc…  This methodology assures and enhances the typical characteristics of the varietals,  their elegance and their uniqueness.

Domaine Katsaros

Domaine Katsaros is a small family enterprise established in 1985 in the traditional vine country of Krania, Mount Olympus, in Northern Greece.

The twenty-acre privately owned vineyard is planted with Cabernet Sauvignon, Merlot and Chardonnay crops, with a small, state of the art winery situated on the eastern slopes of lower Mount Olympus at an altitude of 750 meters, just outside the village of Krania.

The main factors contributing to the superior quality of these award winning wines are the regions’ mild winters, the sun blessed, yet cool summers, and the biological care at the vineyard coupled with the limited yield (5000-6000 kilos per hectare).

The white wine, made exclusively with Chardonnay, ferments in fresh barrels and stays sur lie for seven months, given periodic stirrings. It is bottled and made commercially available the second year following vinification.

The red wine, made with a combination of 80% Cabernet Sauvignon and 20% Merlot grapes, is traditionally vinified and kept in French oak barrels (50% new wood) for 12 months.  It is then bottled and stored in the Krania cellars at the Domaine itself.

The white and the red Domaine Katsaros wines are “vins de gardes”, with notable ageing potential.

Ktima Gerovassiliou

Ktima Gerovassiliou was established in 1981 and is located approximately 25 km southwest from Thessaloniki.

Today, 48 hectares are planted with Assyrtiko, Malagousia, Chardonnay, Viognier and Sauvignon Blanc. The red varieties are Syrah, Merlot, Grenache Rouge, Limnio, Mavroudi and Mavrotragano and other local Greek red varietals. The area’s climate is characterized as Mediterranean with a mild winter and a warm to cool summer that is cooled by the sea breeze.

Owner/Winemaker:

Evangelos Gerovassiliou has studied Agronomy at Thessaloniki and then obtained his diploma in Oenology and his tasting credentials from the University of Bordeaux. In 1981 he started the revival of viticulture in his hometown of Epanomi.

A small but ultra-modern winery was built in 1986.

During his various training courses on a number of estates in the Bordelais region, he made many friends and he also earned the respect of Emile Peynaud, one of his teachers, who is credited as having an important influence on Mr. Gerovassiliou’s career.  In 1975 he was asked by Monsieur Peynaud to take the helm as vineyard manager and winemaker at Domaine Carras for the 1976 vintage. The professor was at the time a consultant at the Domaine. Gerovassiliou has since then proved to be a very able administrator of this imposing estate. He stayed there until the beginning of 1999.

In 1983 he founded the vineyards of his own estate in Epanomi. He is married to Sonia Tziola and they have three children who are going to continue their winemaking tradition in the region of Epanomi.

Ktima Biblia Chora

On the barren slopes of Mt. Pangeon, at Kokkinochori near Kavala in Northern Greece, the oenologists Vassilis Tsaktsarlis and Vangelis Gerovassiliou have joined forces and combined their experience in wine production to set up a model vineyard covering 15 hectares.

The long viticultural tradition of the area has its roots in ancient times. Theoktitus and Michael Psellos referred to the region as Biblia Chora, hence the name of the estate. The contours of Mt. Pangeon, the cool breezes from the Strymonic Gulf and the flinty soil of the region all provide ideal conditions for cultivation of the vine.

The grape varieties that have been planted are the Greek Assyrtiko and Agiorghitiko and the foreign Sauvignon Blanc, Chardonnay, Semillon, Syrah, Merlot and Cabernet Sauvignon. They are all grown in compliance with the established standards for organic viticulture. At 350 m over sea level the soil is very stony with clayey and loamy characteristics. The density of the planting is 4.000 plants/ha. The climate of the area is influenced by the sea in the front, the Mt.Pangeon in the back and the Stryminic Gulf which provide warm to cool summers with cool nights.

All works (pruning , harvest) are handled by hand. The fermentation occurs in steel tanks at low temperature.

Chardonnay, Semillon and a part of Assyrtico are fermented in oak barrels and stay for 8 months “ sur lie”. The red Biblia Chora, after malolactic fermentation matures 12 months in oak barrels, 50% Allier and  50% Nevers barrels, medium toasted. The winery covers an area of 5.500 square metres, comprising  the wine production area, the storage areas (cellars for the aging of our wines)  and a visitor reception and hospitality area.