Since 2003 we have been cultivating 3 hectares of certified organic vineyards. The whole process – harvesting, vinification, stabilization, aging, and bottling – is done personally by father and son, working side by side. Our white Sauvignon Blanc has a yield of 5000-6000 kilos per hectare, lovely aromas and a rich mouth, while our Merlot and Xinomavro, yielding 6000-8000 kilos per hectare, produce both single-variety reds and blends.
Our red wines are fermented slowly with the grapes’ skins and seeds, to produce an exquisite flavor and unique aroma with a high tannin content, which softens with aging in oak barrels and then in the bottle for many years.
Harvesting is done manually as an extra measure of quality control, while keeping yields low protects the vineyards and reduces the risk of disease thus requiring fewer interventions. If intervention is necessary, we only use sulfur and minimal copper.
Aging of our red wines takes place in modern stainless steel tanks and French oak barrels, while we apply minimal filtering to all our wines in order to preserve as many aromas and full taste as possible.
Several of our wines have received awards and commendations in foreign competitions.
Winery is open to visitors throughout the year but it is better arranging an appointment before hand.
Petralona Winery - D. Kalaitzis