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It all started with love…when Vagelis Chatzivaritis met his soon to be wife Olga Iakovidou in 1981. She was from Goumenissa, a place with a long tradition in winemaking. Little did he know that this was the place where he would, later on in life, dedicate himself into the creation of a very unique and widely undiscovered Greek wine.
Being a wine lover himself, and a man who also appreciated fine food and the simple pleasures of life, he started making his own wine to enjoy with the company of his good friends and close relatives. For Vagelis, wine making was simply a hobby and time-out from his demanding career as a mechanical engineer.
In 2017, the daughter of Vangelis and Olga – Chloi – decided to return to Greece after studying oenology in France and Portugal and having worked in various wineries in France, New Zealand, Argentina, and Chile. When she returned, she brought with her passion and experience for low intervention wines and immediately started making a new range of wines without interventions and experimenting with new wine making techniques, such as petnat (pétillant naturel) and carbonic maceration.
Today the vineyard of the Estate consists of 20 hectares. The Chatzivaritis Estate focuses on the Greek varieties of Xinomavro, Negoska, Roditis, Malagousia, Muscat and Assyrtico, and also cultivates the popular Sauvignon Blanc, Merlot, Chardonnay and Cabernet sauvignon in smaller surfaces.
Protected Geographical Indication Slopes of PAIKO (P.G.I.).
Vineyard: Linear layout of organically cultivated vineyard in Plagia.
Soil: Light textured sandy clay soil.
Grapes are carefully hand selected, crushed, and allowed to go through spontaneous fermentation in clay amphora wine barrels without any additives, fining or filtration and with very low sulphur level, added before bottling. Skins remain in contact with the juice/wine for 1 month before being aged in French oak barrels for an additional 4 months.
This wine is a bright orange colour with hints of chestnut and a low turbidity. The bouquet is composed of orange zest, nectarine, sun dried apricots and peaches, dried flowers, cedar, honey, bergamot and cumquat. The palate is structured with good tannin levels, good acidity and a lasting finish.
Ideally drink young.