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Konstantina Chryssou showed Haridimos Hatzidakis her family’s abandoned vineyard in 1996. The property is in the village of Pyrgos Kallistis, at 330 meters above sea level, on the island of Santorini.  In the wake of a 1956 earthquake, her parent’s had left Santorini for work opportunities in Athens. For forty years the vineyard remained unattended. One of the features noted during their visit was a cave. Haridimos declared this would be an ideal site for a Kanaves, the local name for a winery. They decided to plant the site with Aidani, a variety indigenous to the Aegean, particularly Santorini and Rhodes. The winery was founded the following year, and the first vintage was released in 1998, of a 1997 harvest of Assyrtiko, and a Mavrotragano of the same vintage.


The two had met while working at the Boutari Winery, also in Santorini. One of the decisions made initially was to farm organically. This includes all of the vineyards they own, as well as those they source from. Today, Hatzidakis is the only winery on Santorini that is certified organic. By 2000, the cave became too small for their production. They purchased a vineyard with a cave beneath it in Emporio, where the winery has been located since 2016. The second cave has proven to be an ideal location for the production of non-intervention wine.


Sadly in 2017, Haridimos Hatzidakis passed away. The family decided not to sell the winery. Konstantina, with the help of her three children continue Haridimos’ vision. They continue to work with indigenous varieties, fermenting only with native yeasts, adding no chemicals, and bottling without filtration.




This is 100% Aidani, sourced from Pyrgos, Megalohori, Akrotiri, and Emporio. The appellation is Cyclades. The grapes are cold macerated for 12 hours. Fermentation is conducted with indigenous yeasts for a month under controlled temperatures. It is then left on the lees for 6 months, enabling an elegant texture. Typical of Santorini, there is a profound saltiness, particularly on the finish, with pears, citrus, and a touch of nuttiness. The nose is floral, and the wine is medium bodied. This is an ideal apperitif, great with salads, seafood, and nuts and dried fruit.


Santorini Familia


This is 100%  Assyrtiko from the family vineyard in Pyrgos. It is fermented using indigenous yeasts under controlled temperatures and aged in stainless steel for 5 months prior to release. This is PDO Santorini and an excellent expression of this world class variety. It is delicately floral, with ample minerality and acid, complimented by sea salt and citrus. This is a perfect patio wine, great with oysters, shrimp, and can even pair with asparagus.





This is 100% Assyrtiko from selected vineyards in Megalochori. Handpicked grapes get placed overnight in a cold holding room, then destemmed and remain in contact with the skins for 12 hours. Fermentation occurs spontaneously with native yeasts. It is then aged in varying sized French oak barrels for 12 months. Here is an elevated expression of Assyrtiko, full-bodied, with lemony notes, stone fruit, tons of minerals, and yet ample acid.  This wine can stand up to meat dishes, rich cheeses, and all manner of shellfish.




Sourced from Pyrgos and Megalochori, the Skitali is direct pressed and fermented under controlled temperatures with indigenous yeast. It’s then rested on the lees for 12 months, and aged in bottle for 10 months prior to release. Floral and intense, with high acid, minerals, and citrus zest, this is, of course, a seafood wine first and foremost. However, with the extensive lees aging, this can stand up to rather a lot of different foods including pork, cheeses, and poultry.



Cuvee 15


Sourced from Pyrgos and Emporio, this too is all Assyrtiko. Maceration is for 12 hours and then fermented for under temperature control over a 45 day period. The wine spends 6 months on the lees in stainless steel tanks. Citrusy, with hints of honeysuckle and floral notes of chamomile, the wine finishes with intense minerality, and a refreshing touch of salinity. This is a delicious aperitif, but can also work well with fatty fish, rich cheeses, and of course, shellfish.




Cyclades PGI, and sourced from Pyrgos, Megalohori, and Akrotiri, this is 100% Mavrotragano, a rare indigenous variety, making up less than 4% of the grapes grown on Santorini. The grapes are destemmed and left in contact with the skin from 5 to 7 days, under controlled temperatures. It’s then aged for 18 months in French oak, followed by 12 months in stainless steel. This wine leans into red fruit, with hints of dark chocolate, earthy, slightly smoky, and mineral driven. This can stand up to gamey meats, intense sauces, and long-aged cheeses. 





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