Dimitris Panagiotopoulos, was working in another winery in the area for several years, where he enjoying making wine and acquiring valuable experience. However, being an employee, he couldn’t produce the wines of his choice and belief.
In 1982, along with his father, an experienced winegrower, they decided to make their dream come true. They assembled a trustworthy team of people, and each one of them contributed his experience and knowledge in order to accomplish their shared goal.
Shortly before vine harvest of 2005, the estate had its own winery, ready to receive its first grapes and visitors. The path was set…His experience in the winemaking industry, allows Dimitris Panagiotopoulos to transmute his love for the grapevine and the wine into a bottle. His patience and his attentiveness drive him to produce high quality, with “sense of place” wines and allow him to gaze into the future with hope.
The vineyard is located in the area of Pachimari, in Pirgos Trifilias, Messinia, at an altitude of 400 meters above sea level. The first grapevines, Cabernet Sauvignon, were planted in 1982. This variety had already been growing in the area with success, but not to its full potential, according to Dimitris. After studying the dynamics of the estate’s soil, he decided to grow three more international varieties: Chardonnay, Merlot and Syrah, known for producing high quality wines.
Later on, always backed by his team, he proceeded onto the second phase: growing excellent Greek grape varieties. The fine Malagouzia, the fiery Asirtiko and the plush Agiorgitiko varieties were added to the arsenal of the winemaker. Today, the vineyard is 15 hectares and is cultivated exclusively in accordance with the principles of organic farming.
Every year, after pruning in March, Dimitris, Sotiris and their workers spend hours in the vineyard watching the vines’ growth closely: the birth of new vine shoots, the growing of the first leaves, the blooming of the first inflorescences – one of the most beautiful stages in a grapevine’s life – the production of the first grape.
They spend endless hours shoot thinning, leaf pulling, tipping and topping, watching the grape clusters: those green, small, hard, sour grapes that become full of juice and sweetness while they ripen.
The winery is located at a prominent spot in the vineyard. It is 1200 sq. m. and is divided into three levels. The tank room takes on the biggest part of the premises. A variety of self-refrigerated tanks of all sizes allow all the wines to be under controlled temperature, divided by variety and vineyard block at all times.
The bottling and packaging room is at the center of the winery, both in architectural and conceptual terms. The winery is compliant with the principles and regulations of ISO and HACCP (ISO 22000), and all its processes follow international standards.
Three different doors lead to two storage rooms for products and one storage room for packaging material. The first two are temperature controlled, in order for the wines that rest there, either for a few weeks or for a few months, to mature in ideal conditions.
The barrel room is situated at the lower level. There, one can find the heart of the winery. The best wines of the winery spend most of their life in more than 200 French-oak barrels of 225lt. And to these wines the winery owes most of the distinctions and gold medals won at international competitions.
Additional storage rooms are on the ground and first floor. On the ground floor, visitors may taste the award-winning wines of the winery, enjoying the welcoming environment of the tasting room and the wonderful view of the vineyard.
Apart from the grapes produced in the estate, the winery processes around 500 tons of grapes, produced by collaborating vineyards, mostly of the variety Fileri, which is a local variety of Messinia’s mountainous region, unlikely to be found anywhere else. The production of these wines and the farming methods applied in these vineyards also are compliant with Dimitris Panagiotopoulos’ philosophy: wines of high quality which showcase the distinctiveness of the region.
