I was born into a family where my grandfather was growing vines and my father was producing wine.
Grapes and wine are an intrinsic part of my life.
I have vinified a host of grape varieties both white and red at my winery on Kithairona’s slopes, a place with a rich mythical heritage where satyrs, Megas Pan and Muses worshipped god Dionysos with festivals and wine drinking.
Gianna Dodou - Sokou
TO PARAMITHI
(FAIRY TALE)
AGIORGITIKO
VARIETY
Agiorgitiko 100%
DATE OF HARVEST
end of September – beginning of October
LOCATION
Kithairona’s Slopes
AREA
Nea Gi
GRAPE PRODUCTION
800kg per 1000 m2
BE OF HARVEST
12.50
METHOD OF VINIFICATION
grapes are gathered in cages and transferred to winery. After peeling of, extraction of must remain with marcs for 18 hours in continuing agitation so as to acquire rose color and aromas of flowers.
PACKAGE
6 bottles per carton
SAVVATIANO TAFTOTITA
(SAVVATIANO ID)
SAVVATIANO
VARIETY
100% Savvatiano
OTHER NAMES
Asprouda, Kontoura white, Doubraina, Sakeiko savvatiano
DATE OF HARVEST
from 04/09 to 24/09
LOCATION
Kithairona’s Slopes
AREA
Pirgos – Kaparelli
GRAPE PRODUCTION
1000kg per 1000 m2
BE OF HARVEST
11.80
METHOD OF VINIFICATION
grapes are gathered in cages of 20kg and transferred to winery. Peeling, cooling, static debourbage, yeast addition, fermentation. Then, must is transferred to French oak barrels of 220lt and remains for 6 months.
PACKAGE
6 bottles per carton
TA DEKA KOUTSOURA
Cabernet – Syrah – Merlot
VARIETY
25% Cabernet – 25% Syrah – 50% Merlot
DATE OF HARVEST
from 21/08 to 24/08
LOCATION
Kithairona’s Slopes
AREA
Kommati Georgiou
GRAPE PRODUCTION
1000kg per 1000 m2
BE OF HARVEST
12.80
METHOD OF VINIFICATION
grapes are gathered in cages of 20kg and transferred to winery. Peeling, extraction of must, cooling, static debourbage. Must remain with marcs for 5 days so as to acquire dark ruby color. Then it transfers to French oak barrels of 220lt and ages for 2 years.
PACKAGE
2 bottles per wooden carton
