The soil of northwestern Ikaria is gifted with certain properties, the combination of which enables us to produce fruit and wine of a unique texture and taste. It is argillic/sandy with low pH (acidic), zero active calcium, minimum phosphorus and organic materials and important concentrations of micronutrients, such as potassium, iron, manganese, boron, etc. 

The two grape varieties with a protected geographical indication (PGI) which we cultivate in our island with a lot of love, persistence on organic agricultural methods and a spirit of creative experimentation, are Fokiano and Begleri.

After 20 years of cultivating these two local varieties (unknown to the rest of the world until then) in experimental vineyards on different altitudes and microclimates in the western side of the island and applying different wine-making techniques, we have finally reached the conclusion that Fokiano and Begleri can produce excellent final products, long-lasting and improving with time, both as blended and monovarietal (this is how we make our wines for the last ten years).

Over the years, certain vintages gave us wines of prime quality and unique value. We keep them in our Cellar and we invite you to taste them, matched with some of the most typical dishes of Greek and particularly Ikarian cooking.