Hatzidakis

On the wonderful Greek island of Santorini, the Hatzidakis winery was established in 1997, an artisanal wine-making reality that over the years has made a name for itself with its precious and typical mineral expressions. The estate was founded by Haridimos Hatzidakis and Konstantina Chryssou, who previously worked at the Boutari Winery in Santorini, Haridimos as a winemaker and Konstantina as the hospitality director. It all began when Konstantina showed Haridimos an abandoned vineyard belonging to her family, adjacent to a small cave carved into the rock, which was soon transformed into a winery. That vineyard, uncultivated since 1956, became the first parcel in Santorini managed under certified organic farming. From that moment on, all parcels purchased or rented by the estate have been cultivated organically according to the philosophy of a good wine is made in the cellar, while an exceptional wine is made in the vineyard.

The vineyards of the Hatzidakis winery are mainly located in the area of Pyrgos Kallistis, at an altitude between 100 and 300meters above sea level, with a south and southeast exposure. Here, following the principles of certified organic farming, only the indigenous varieties Assyrtiko, Aidani, Mandilaria, Mavrotragano, and Voudomato are cultivated on sandy volcanic soils that prevent the spread of phylloxera. For this reason, the plants are own-rooted, meaning they are rooted on their own roots without resorting to grafting techniques. In the winery, minimalist and non-invasive winemaking operations are adopted, with spontaneous fermentations and without filtration. The vinification phase mostly takes place in stainless steel tanks, while the subsequent aging period can occur either in steel or in oak barrels, depending on the specific label.