When in 1985 Thomas came back to Greece after his studies in France he knew what wine he wanted to make. He tried to focus on local varieties and started bringing back forgotten grape varieties. Nowadays the winery is mainly run by the twin siblings Jason and Meli. They farm about 9 hectares in the region of Pella, in northern Greece, which has always been known for good wine. Their focus is on making wine in a “more than organic” way by taking part of their techniques from bio-dynamic farming, but also trying anything they can learn to make the best low intervention wine possible.
The grapes for this wine grow on an almost 2-meter high pergola system, which is used to retain more moisture in the clay and limestone soil. With a fairly acidic grape it “drains” some of the acidity away. As a bonus this also helps with keeping diseases away. After they harvest the grapes, they sit for a couple of hours with their skins and then press them by gravity. After fermentation, the wine is aged in used oak barrels for up to a year. What you get in the glass is a beautiful darker orange wine with some notes of overripe stone fruit, honey, and wild herbs. This will pair perfectly with Greek food like bifteki or fried calamari.