Cultivation & Varieties
The vineyards
The Mediterranean climate of the region offers mild winters, hot summers and autumns with rainfall (550mm) and high humidity levels of up to 62%. The average temperature is 19 degrees Celsius.
The great diversity of the terrain of the area and the variation in microclimates are a unique advantage for the production of special wines. As a result, we have the ultimate expression of terroir and vintage in varietal wines that are gaining more and more enthusiasts. So, along with the special care we provide, little wonders are created to... drink them by the glass!
Our vineyards include 90 hectares in the area around the winery at an altitude of 500 meters, 40 parcels of land in the Fodele area and an additional 100 hectares of cooperating vineyards at an altitude of 600-750 m. The excellent local characteristics are accompanied by low yields of up to 600-1000 kg/ha. Our discreet contribution enables nature to generously provide all the necessary elements to harmoniously synthesize an excellent raw material that leads to different and interesting expressions of wines.
Organic farming. With respect to nature and man!
Let's untangle Ariadne's thread together...
Organic wines → These are wines produced from grapes from vineyards where no chemicals - fertilisers, pesticides, etc. are used.
The philosophy of the vine grower at this stage is to cultivate the soil with respect and help the biodiversity of the environment. The most important measure is the cultivation of cover corps and other suitable plants for green manuring, which add nutrients and trace elements to the soil. This prevents soil erosion with a subsoil rich in life.
There are areas where organic farming is more favourable because the lack of humidity combined with the presence of the sun makes for a drier, but at the same time ideal climate!
The process and transition for the certification of an organic vineyard requires a period of time (3-4 years), where the supervision by the certification body is carried out at regular intervals.
Biodynamic wines → Biodynamic practices in the vineyard are similar to those of organic farming, except that in biodynamics we move up a few steps. According to Rudolf Steiner's definition, biodynamic agriculture considers cosmic, sub-human forces and the theory of homeopathy. These are based on the ability of water to remember the properties of molecules that act as fertilisers in the vineyards. Steiner's idea was essentially that the winegrower should take a more holistic approach to cultivation, seeing every life form present in his vineyard as part of the "cycle of life". His basic principle is that all actions (for planting, sowing, pruning, harvesting) are according to the phases of the moon, the sun, and the planets. In essence it incorporates ideas about a vineyard as a whole ecosystem considering things like astrological influences and lunar cycles. This approach was also based on Maria Thun, a German agronomist, who laid the groundwork in the field of biodynamic culture by creating a manual where she separates day, month, hour and year what actions should be taken in each phase.
Natural Wines → The term and what it can include is a very complex one with no clear boundaries and often "gives food" for confusion. In simple terms we can say that they are wines that have no or minimal intervention. Another part that has not been clarified is that of SO2, which is basically the only thing that is 'allowed' in natural wines at very low levels, but at the same time negates the meaning of these... so the term 'natural wines' should be legally established to make everything surrounding this concept clearer.
So below, we come to present our own version that covers all 3 of these in 1 wine series....
This is a new category that is gaining ground... These are wines that have been fermented in amphorae without the addition of sulphite and unfiltered. A practice that reminds us that wine began to be vinified in Crete 4000 years ago with methods and know-how that are still appropriate for today...
A DROP OF HISTORY...
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THE ANCIENT WINERY
Viticulture in Crete has had a strong presence in all historical periods. It is worth mentioning that vines have been systematically cultivated in Crete for about 4,000 years! It is no coincidence that the oldest grape press, more than 3 500 years old, has been discovered in the area of Vathipetro.
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THE ANCIENT WINEPRESS
It was the excavations of the internationally renowned archaeologist Sir Arthur Evans that brought the Minoan civilisation to light, bringing to light images and representations of a civilisation in its prime. At the Palace of Knossos, the oldest architectural monument in Europe, luxurious four-storey buildings with amenities that were millennia ahead of the rest of Europe were discovered. During the Roman period, workshops for the production of Cretan amphorae flourished, as did the export of amphorae throughout the Mediterranean. Hundreds of carved and built stones are irrefutable witnesses to this truth. In the Byzantine era that followed, because of the symbolism of wine for Christianity, viticulture was preserved. A characteristic reference to the 'Cretan atherin' is the one made by the poor man's forerunner.
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THE REPUTATION OF CRETAN WINES
In Venetian-occupied Crete too, wine was the export product par excellence and a luxury item. The Venetians, realising the potential of this product for international trade, boosted its production with various varieties of wine such as malvasia, moscato, vino cotto, mosto moscato and logado. Due to the reputation of Cretan wines, especially malvasia, moscato and sweet wines, their exportation reached as far as England, Flanders, Spain and Portugal. Other important destinations were Egypt and Constantinople.
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TO THE PRESENT DAY
According to documents dating back to the 13th century, the areas of the villages of Siva, Dafnes, Venerato and Kerasia played an important role in the production of wine. In 1580, an agreement was made to cultivate the fields for the purpose of producing logado wine. The nobleman Zuan Dandolo, a resident of Chandax, rents for one year the property he owns in Venerato and Kerasia to the signor priest Manousso Christianopoulos.
And the history of wine continues its interesting course with increasing interest nowadays!
Varieties
Exceptional Grape Varieties
that travel the palate
The most important role in the cultivation of the winery is played by local Cretan varieties such as: Vidiano, Liatiko, Muscat of Spina, Plyto, Kotsifali, Mandilari and Asyrtiko. At the same time, international varieties such as Syrah, Cabernet Sauvignon, Sauvignon Blanc, Chardonnay, Grenache Rouge and Merlot are cultivated. Each variety promises a unique journey of pleasure. Varieties with an intense mood, nostalgic, travel, fruity, adventurous, ready to travel the palate and challenge your senses. We present you some of the most interesting varieties. Buckle up, the journey begins:
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Local varieties
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VIDIANO
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Muscat Spinas
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ASYRTIKO
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PLYTO
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LIATIKO
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KOTSIFALI
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MANTILARI
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Foreign varieties
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SAUVIGNON BLANC
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CHARDONNAY
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SYRAH
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MERLOT
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GRENACHE ROUGE
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CABERNET SAUVIGNON
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It is one of the oldest native varieties of Crete. It is quite productive and resistant to the climate of the region. It gives rich and fruity wines with full mouthfeel and balanced acidity. Excellent ageing potential giving results that have nothing to envy from a Chardonnay. Quite resistant as a variety to high temperatures, perfectly preserving its aromatic character. Not particularly resistant to diseases.
