Akrathos Winery Xinomavro

The vision to create Akrathos began in 2007 among a diverse group of friends who all shared a love of fine wine. The mountainous terroir of Halkidiki beckoned with its ideal microclimates and healthy environment. The ideal site was discovered in the municipality of Aristotle’s after exhaustive and targeted research. Constructing a winery so close to the birthplace of Aristotle’s historic ‘Acanthus’ wine felt fortuitous; thus the name Akrathos was chosen. The first five hectares were planted in 2009, implementing minimal-impact methods in an effort to preserve the ecological integrity of the area. An artisan winery followed in 2014. The unique site, combined with thoughtful and precise winemaking under the watchful eye of the highly sought-after consultant, Kyriakos Kynigopolous, has resulted in rich, concentrated wines that age well.

2018 saw average snowfall in December and January, with light snow in February. The cold weather allowed the vine to rest and the snow hydrated the soil. The summer was milder than average overall, with occasional summer rains, which resulted in balanced wines with lively, natural acidity.

The organically cultivated vineyard is located on the eastern slopes of Mount Cholomon, facing Mount Athos and the Syggitikos Gulf. The vines are grown at an elevation of 200 to 500 metres, just a short distance from the Aegean Sea. The vines are strongly influenced by ocean breezes and cool, humid winds from the surrounding mountains at night. This temperate climate allows for natural, bright acidity and contributes to the seasonal hydration of the vines, allowing the precious natural resources to be used more sparingly. In addition to moderate watering, the shallow, sandy loam soil and the slate subsoil ensure low yields and concentrated juice, while the soil's high copper content and limestone provide a foundation for satisfying minerality. The vines are cane pruned, single and double Guyot trained and the grapes reach excellent maturity with balanced acidity and good phenolic density. The grapes are 100% hand-harvested.

The grapes were fermented with native and cultivated yeasts in stainless steel tanks to retain the freshness and purity of fruit. Gentle maceration ensured the desired extraction of colour, flavour and refined tannins. Maturation lasted for 12 months in seasoned French oak barrels.