our Wines

At the vineyard we have planted traditional Aegean-sea varieties.

The cultivation is organic, bio-dynamic, based on the principles of Rudolph Steiner. Thanks to the microclimate of the region –strong north winds and lack of water- and due to the rich ingredients of the soil, remaining free of chemicals, pesticides and intensive cultivation, we produce healthy grapes of a superior taste and quality. The traditional Aegean-sea grape varieties are totally compatible with the existing climatic conditions.

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VEGGERA IN ROSÉ Rosé Wine

Varieties: Mandilaria
Cultivation: Dry, sandy soil, mild temperatures thanks to the frequent north winds
Harvest: Second half of August
Vinification: Classical rosé
Degustation: A charming and balanced wine with an intense rose colour. Thanks to its pleasant character it is ideal to accompany your daily meals. It gives a subtle aroma and freshness in the mouth with an a peach-like after-taste. It is excellent with roasted fish and accompanies nicely spicy and aromatic hors d' oeuvres, poultry and light sauces.

PARAPORTIANO White Wine

Varieties: Asyrtiko and Athiri
Cultivation: Dry, sandy soil, mild temperatures thanks to the frequent north winds
Harvest: Second half of August
Vinification: Classical white
Degustation: Good acidity thanks to the variety of Asyrtiko, which gives “nerve” and maintains a complete and smooth taste in the mouth. Combining citrus and fruity scents. It accompanies ideally fish, shells, white meat and pasta, and is best served at the temperatures of 10-12℃.

PARAPORTIANO Red Wine

Varieties: Mandilari and Agiannitis
Cultivation: Dry, sandy soil, mild temperatures thanks to the frequent north winds
Harvest: First half of September
Vinification: Classical red, resting for 6-month in oak barrels
Degustation: The red Paraportiano, a blend of Mandilaria and Agiannitis varieties, offers an interesting bouquet with a balanced taste and smoothened tannins, characterized by a vivid and pleasant dark-red colour. Its velvet touch accompanies greatly meat dishes and red sauces. The covinification with Agiannitis tempers the acrid aspects of Mandilaria.

HELIOPHILOS Naturally Sweet Wine (vegan)

Varieties: Mandilari and Malagouzia from grapes sun-dried for 7-10 days
Cultivation: Dry, sandy soil, mild temperatures thanks to the frequent north winds
Harvest: Second half of August
Vinification: Traditional from sun-dried grapes, without the use of mechanical means nor filtering and without sulphur dioxide additions. Two-year stay in oak barrel.
Degustation: Distinguished for its round, velvet character with an orange-red color, which might rarely be a bit cloudy, since it is unfiltered (therefore ideal for vegans). Through the oak barrel ageing process the fresh wine's fruit aroma is converted into a bouquet of vanilla aroma with a pleasant and lasting aftertaste at the palate.
It accompanies light desserts with nuts or dark chocolate, custards and ice-cream, but also strong cheeses (roquefort type).
It may be served at room temperature or cold as an aperitif. 14% ABV

In Mykonos you can purchase our wines directly at our farm in Ano Mera, but you can also purchase them from selected liquor shops, super markets, restaurants and hotels. You may contact us for the Athens selling points as well.