Sunday, September 02, 2018

Harvest 2018 and release of new wines.

A selective harvest has already begun with the Liatiko grapes. 
No rain at all and all conditions are favorable. 
It will last more than a month and slowly seems that the time for our first "cru" to be released from the harvest of 1999 has arrived.
At the meantime the red Sitia of 2008 will be ready and in a few hundred bottles a very special selection of white wine of the harvest 2012. 
For those they have already taste the "cru" of 2004, the wine will be released, later, when it's the time. 
The new line with the fresh wines... is in the way!

Friday, April 13, 2018

Friday, January 13, 2017

Jefford on Monday: Beyond best

The best isn’t interesting
Let me be clear: I don’t mean that great wine cannot offer sublime drinking pleasure. Of course it can, and if any of my one-percenter friends offer me a glass of Cheval Blanc or Musigny, I count myself fortunate and revel in the experience. I would love to be able to drink these wines at home, informally and thoughtfully, a few times a year.
Such wines tend to be tasted reverentially amid conservative surroundings, though; they are often (in my opinion) over-aged by their owners; and it requires no great intelligence, originality and tasting ability to single them out for praise, or lavish them with points. Because of their status, they are often accumulated and served en masse at ‘pinnacle events’ (grand, showy horizontals or verticals) where full, profound and leisurely appreciation and enjoyment of their qualities is impossible. In other words, tasting great wine can often be a pre-programmed, ritualised experience. It may be exquisite, but it isn’t necessarily interesting.
Whereas if you sit down with an old friend in a restaurant in Heraklion, and he suggests you try a bottle of Yiannis Economou’s 2006 Liatiko, and you discover that it looks and tastes like some kind of kinky, low-acid cousin of Barolo, and its aromatic sweetness (sniffed amid the restaurant scents of burnt sage and grilled octopus) makes you think for some reason of Byzantium, and its savoury qualities and lush tannins bond perfectly with the roast goat and bitter foraged wild greens which the Egyptian-Filipino waitress has just brought you … well, all of that is interesting. In twenty years, I may well be dead. I want as much interest as possible in my tasting life before I die.

Saturday, September 10, 2016

Extra Virgin Olive Oil. Crop 2015-2016.


Friday, May 27, 2016

Notification for visits.

We would like to inform you that

we accept visitors under appointment,

except Sundays, the 15th August and during harvest.

So please contact us by  email ( to arrange your visit. 

Have a nice summer!

Natassa & Gianni Economou

Wednesday, May 18, 2016

Delectable Wines

Scan a bottle to learn more about it, get expert recommendations and tasting notes. 

Sunday, May 01, 2016

Friday, January 08, 2016

The Vinguard's Top Wines of 2015.

These are the first ten wines that came to me when I was thinking  about the most impressive wines I’ve had all year .  I ordered them by price but appreciated  all equally, though for different reasons.

“  6) Domaine Economou Oikonomoy Liatiko 2006 (Crete, Greece)

Yannis Economou honed his chops in Barolo, Bordeaux and Germany before returning to the homeland in 1994. Blessed with a parcel of ungrafted vines planted by his family in the 70’s, he turned Economouinto Cretan powerhouse, drawing more attention to the island’s wines, in particular, the ancient grape Liatiko. Economou ferments in stainless steel tanks and ages the wine in neutral wood for two years.  He releases them when he thinks they are ready to drink, so yes, the ’06 is the current release. It’s a little rustic –but not too barnyardy- with macerated cherries, truffles and spice. It reminds me a little bit of an older Barolo or Taurasi. There is plenty of acidity so while the tannins are relatively soft, I think it will age well over the next decade but you can drink it now, with pleasure.” 

SAVEUR. The best wine we drank in 2015.

The best wines I drink are rarely drunk alone. They're drunk at dinner, with friends, who often bring their own favorites to share. We rarely drink these wines as standalone entities. We taste and we talk, consider them with the food they're served with and view them as representations of their region. So if you're going to pick the best wines you've drunk all year, you can't think of them simply as drinks. You have to consider where they come from and the factors that make them what they are.
Geography plays the most crucial role in a wine's fate, which is why I picked my favorite wines on geography alone. Whether it's the harsh climes of the Finger Lakes and Ontario, or the unpredictable island conditions of Giglio and Crete, farmers and wine makers have learned about and adapted to these natural elements. They've formed a bond between human and nature that's as unique as the wines being made in these provocative regions.

Crete, Greece

Crete is a special region. It's Old World, but its grapes aren't typical. In the '70s, a devastating disease known as Phylloxera wiped out much of the island's old vines, and when winemakers planted new vines, they made an effort to focus on indigenous varietals. Yiannis Economou produces incredible wines from local grapes on the eastern side of the island, in Ziros, at his winery Domaine Economou. Economou made wine in Bordeaux and Piedmont before moving back to his native Crete. One of his wines, liatiko, is a clear reflection of his past. You can taste the power and structure common in Bordeaux, but there is finesse and elegance like the Barolos of Piedmont. Despite the region's hot climate, the wine drinks with a surprising deftness. It's not overly extracted and dense, but smoky and sharp instead, with dark fruit notes casually wafting from the glass and not jumping out with reckless abandon.
Technicalities aside, these regions showcase winemaking at its finest. The climate and conditions are extreme here. Due to a lack of consistent, predictable growing conditions in these regions, there is a harmony reached between winemaker and nature in these wines that is unrivaled in many other parts of the world. In the Finger Lakes, Ontario, Giglio, and Crete, winemaker and nature work in tandem, not independently. Farmers and winemakers have set roots in these regions and committed to learning the intricacies of the land they live on. They have nit-picked and explored this relationship to exhaustive lengths, year after year, so that we, the consumer, can get a glimpse and taste of these special corners of the world.

Wednesday, December 30, 2015


Domaine Economou
_Sitia, Crete
Site: Altitude 600-650 meters on plateau of Ziros, Sitia, Crete

Vineyards: 10 hectares

Climate: Mountainous Mediterranean (warm days, moderate nights)

Soil: Calcareous, rich in Flysch and Phyllite

Grape varieties: White - Thrapsathiri, Vilana, Αssyrtiko
Red: Liatiko, Mandilari
Organically certified

Production: 20.000 bottles in average

No one can deny that the emergence of the red grape variety Liatiko is closely connected to the efforts of a winemaker from Sitia of Crete, Giannis Economou.  Through his hard and persistent work he succeeded in proving that even a “small," relatively unknown variety can produce wines of world class.

With deep professional experience as an oenologist in internationally renowned estates* and a precise aesthetic approach developed over the years, Giannis Economou has achieved to make wines with  an unparalleled expression of a style, that although could slightly remind of a mature white Burgundy or an aged Barolo, is not subject to any mimicking tendency.

Next to the impressive uplifted by refreshing acidity oily, gastronomic Thrapsathiri-Vilana, the fully-textured mineral Assyrtiko reminiscent of an Alsatian Grand Cru Riesling with its petrol and flinty hints and the mature “natural orange wine” from Thrapsathiri with the complex, almost rancio nose with mature caramelized citrus aromas, the wines from Liatiko are those that draw the attention of wine lovers whether they are dry or sweet.

According to Giannis Economou, good wine at a theoretical and practical level is not required to be just technologically up to par, since this is feasible for all the wines which are produced regardless the price category in which they belong.  A truly great wine must have identity and reflect the nature and tradition in which it is born, from grapevines that have perfectly adapted to the soil and climate of the area they are cultivated in, with minimum intervention and limited use of technology.

The old ungrafted Liatiko vines (60-80 years old) that grow on the plateau of Ziros, provide for a great advantage in forming the character of the wine while it is an important and determined parameter of quality as the years go by. Each year the resiliency they develop helps them respond better and more efficiently to the fluctuations of weather conditions and the general climatic changes.  The wines they produce neither have high levels of astringent tannins nor the intense green aromas or the bitterness that one often finds in wines produced out of young vines.

The practices and actions applied such as the return of the linear vineyards to their original bush form, the implementation of organic farming since 1997, the exceptionally low yields, the purely manual labor and the use of indigenous yeast, to mention just a few, aim at taking advantage of the natural dynamic of the vineyard and its interpretation into quality.  Within this framework, the time of maturing in the bottle does not necessarily keep up with the standards of other wineries.  The time of maturation may differ among wines from different vintages depending on their quality.  Thus, a wine from a good year may stay in the cellar for a long time (even a decade in some cases) until the producer determines whether or not it should be marketed. So, the time the wine is released consumers are able to evaluate and assess the wine based on its progress, exactly as they would do with some other well known wines of the world.

Economou’s way of pushing the boundaries of possibilities regarding quality and style doesn’t allow any room for a bad or mediocre result.  His approach of being positioned as individualistic and authentic within a globalized and standardized market was really worth his trouble.  It is not by luck that Giannis Economou is considered as one of the best wine producers in Greece and his wines are listed in top restaurants in New York, London, Montreal and Tokyo.

*Giannis Economou worked at Chateau Margaux in Bordeaux, at Ceretto Aziende Vitivinicole and Enrico Scavino in Piemonte and Franz Keller in Freiburg in Germany, among others.

Liatiko 2006, Domain Economou. PGI Crete

Regardless of the vintage or maturity, once you have tasted Economou’s Liatiko, it is easy to confirm over and over again that this is a wine breathed by originality and defined by high aesthetics. Despite being powerful, it has not been made to show off but to offer wine lovers an alternative with emphasis on quality and naturalness rather than stylistic matter that tend to serve only commercial purposes.

Medium brick red colour; mature developing nose with no sign of degradation. Clean broad fruit intermingled with ripe vegetal notes and discrete aromas of dried Mediterranean herbs and spices.  A soft texture deriving from grapes of old ungrafted vines as well as from extensive cellaring for almost a decade, thus making worthwhile the patience for all these years of maturation.

The good preserved acidity makes for a refreshing mouthful connecting the subtle tannic structure, which translates into the evident power to staying alive for the years to come, with a multi-layered flavor capacity. The alcohol appears balanced and well integrated.
The savory palate, the lively spice fruit and the dried herb aromas fold out gradually during its long persistent length.

Juicy without any sense of satiation, it can offer pleasure in a meal of complex and clean tastes such as Sushi and fish-based recipes.

Liatiko 2006 is an idiosyncratic and elegant wine from an exceptionally talented winemaker.  A wine in a class of its own.

Thursday, October 30, 2014

Domaine Economou Red Sweet VLQPRD 2000.

Tuesday, August 12, 2014

Wine Enthousiast

100 Best wine restaurant. PER SE and DOMAINE ECONOMOU SITIA 1999.

Per Se

New York City, NY

Featured Wine
Domaine Economou 1999 Liatiko (Sitia)
The Wine Program
The list has more than 2,300 selections from around the world, with strengths from Burgundy, Bordeaux and California.
Favorite Dish
Oysters and Pearls—a sabayon of pearl tapioca with Island Creek Oysters and white sturgeon caviar—is the classic dish.

Corkage Policy
It’s $150 for each 750-ml bottle, with a limit of one bottle for every two guests at a table (and the wines can’t be listed).

Wednesday, July 02, 2014

The wines in UK.

Theatre of Wine, imports our wines and olive oil in UK. 

  • TEL: 020 8858 6363

Wine Enthousiast. 100 Best wine restaurant.

Tuesday, July 01, 2014

Alice Feiring

Invest in a red...

From the Multiculturiosity.

…which you’ll be glad you have when you realize you also want a case of a Cretian red: Oikonomoy 2006 Liatiko from Domaine Economou. It’s $37.50 and only available in 12′s through Oenopole, but it’s not getting any worse any time soon. So if you can make the investment in a genius red, go for it:
Oikonomoy 2006 Liatiko
Crete red
Volcanic soil
Fresh, young, but perfect for drinking now. Not too big.
Tannic but not too much
Surprise spice that only comes at the end, but not too much
- See more at:

Brett happens. Canada.

MWG May 15th tasting (6/6): Cretan legend

Crete 2006, SitiaDomaine Economou ($42.00, private import, NLA)
100% organically farmed Liatiko from 65- to 75-year-old dry-farned, low-yielding, ungrafted vines grown on the Ziros plateau in eastern Crete. Fermented with indigenous yeasts in stainless steel tanks. Matured in French oak barrels. Natural except for a minimal shot of sulphur dioxide at bottling. 13.5% ABV. Quebec agent: oenopole.
A transporting, umami-rich nose of dried cherry, blackberry, sun-baked earth and leather with hints of cocoa and dried orange peel. Against all expectations for such a southern wine, medium-bodied (if the frequent comparisons to Barolos have merit, it’s mainly with respect to the wine’s body and weight). Dry. Lightly structured, with supple tannins and lively acidity. The layers of flavour range from fresh and dried fruit (including fig) to spice, dark minerals, Mediterranean scrub and old wood. The wine’s affirmed presence lasts through the long, savoury finish. At this stage, less structured and ethereal than the 2000 opened a few months ago but still special, even unique. One of the great Mediterranean reds. (Buy again? Imperatively.)

Μετά από πολύ καιρό ....

Monday, June 30, 2014

Sitia 1998 VQPRD, 92 points. Wine and Spirits October 2012.

Sunday, September 15, 2013

Our wines at the Citta dei Nicliani.

At the beautiful Citta dei Nicliani you can enjoy some of the last bottles of our SITIA VQPRD 2000. Στο υπέροχο Citta dei Nicliani στην μέσα Μάνη, μπορείτε να απολαύσετε λίγα από τα τελευταία μπουκάλια του SITIA VQPRD 2000.

Friday, July 05, 2013

Review on Economou Sitia 2000

From Wojciech Bońkowski Yiánnis Oikonomou Sitía 2000 Niezwykłe wino Jana Ekonomu ze wschodniej Krety prezentowałem już wiele lat temu na degustacji Collegium Vini. Wtedy to skromne wino przyćmiło butelki tak sławne i drogie, jak Châteauneuf-du-Pape Vieux Télégraphe. Po kilku latach przecierałem oczy ze zdumienia: to niszowe wino produkowane w kilku tysięcy egzemplarzy zawitało nad Wisłę. To zasługa Romana Dąbrowskiego, mikroimportera z Milanówka. Sprowadzony przez niego rocznik 2000 miałem okazję próbować wielokrotnie. Ostatni raz 10 dni temu. Wzruszyłem się. To był ten sam niepodrabialny smak. Wino wydaje się już bardzo stare, ma brązowy kolor, zapach skóry, piżma, palonej kawy, zapomnianych czereśniowych konfitur. Przez usta przepływa muślinową strużką. Takiej subtelności życzyłbym najlepszym na świecie burgundom. Spod zmarszczek wyłania się tu niesamowita elegancja. Można się dodatkowo podniecić faktem, że szczep Liátiko uprawiany jest w tym miejscu Grecji prawdopodobnie od 5 tys. lat. Wino jedyne w swoim rodzaju, którego trzeba choć raz spróbować. (98 zł, importer: ARDI Roman Dąbrowski, kupisz w sklepie Beczułka Amontillado w Milanówku oraz na warszawskim Czerniakowie – zostało mało butelek!). Translate here

Sunday, November 04, 2012

Γιορτές "Αη Γιώργη Μεθυστή", στην Σητεία.

Ο Πολιτιστικός Σύλλογος Παπαγιαννάδων και η Μορφωτική Στέγη Χαμαιζίου, διοργάνωσαν την 3η Νοεμβρίου δύο πολύ όμορφες εκδηλώσεις στα πλαίσια της εορτής του Αη Γιώργη του Μεθυστή. 
Στους Παπαγιαννάδες το πρωί μετά την λειτουργία, σε ένα πανέμορφο και περοιποιημένο ξωκλήσσι δίπλα στα αμπέλια, οι χωριανοί και ο σύλλογος αναβίωσαν το έθιμο. ΄Εφεραν φαγητά και κρασιά τα οποία προσφέρθηκαν στους παρευρισκόμενους. Τα κρασιά ευλογήθηκαν και όποιος ήθελε μπορούσε να δοκιμάσει τα κρασιά των συγχωριανών του και ανταλλάχθηκαν απόψεις πάνω στην ιδιαιτερότητα του κάθενος. Κλήθηκα από τον σύλλογο για να παράσχω τεχνικές συμβουλές στους παραγωγούς. Είχε κρασιά από την ευρύτερη περιοχή του οροπεδίου και αυτό έγινε με συνοπτικές διαδικασίες για όποιον ήθελε την βοήθεια μου. Γενικά ήταν μια υπέροχη μέρα με τον κόσμο χαρούμενο να συνευρίσκεται σε εορταστικό κλίμα και να ξεφεύγει από την καθημερινότητα. 
Το βράδυ στο Χαμαίζι η εκδήλωση είχε διαφορετικό χαρακτήρα.  Με αφορμή τις επιτυχημένες δοκιμασίες και βραβεύσεις κρασιών που είχαν οργανωθεί από τον Κο Μανόλη Τσικαλάκη τα προηγούμενα χρόνια σε στενό κύκλο,  η μορφωτική στέγη Χαμεζίου είχε την υπέροχη ιδέα να διοργανώσει μια εκδήλωση όπου θα δοκιμαστούν τα νέα κρασιά των παραγωγών της περιοχής και να απονεμηθούν τιμητικά βραβεία. Με μια μικρή συνδρομή ήρθε όλοιπο μικροί - μεγάλοι στο σχολείο του χωριού. Μετά από την δοκιμασία 60 περίπου κρασιών από την κριτική επιτροπή, απονεμήθηκαν βραβεία στα κρασιά που ξεχώρησαν και μετά .... άρχισαν τα βιολιά! (Εξάλλου το Χαμαίζι είναι γνωστό για τα γλέντια του και τους χορευτές του)
Και οι δύο εκδηλώσεις αν και διαφορετικές, ήταν υπέροχες, για όσους είχαν την ευκαιρία να παρευρεθούν. 
Με την αφορμή, μου δίνεται η ευκαιρία να εκφράσω την γνώμη μου για τα κρασιά της περιοχής. 
Όπως ίσως όλοι ξέρετε δραστηριοποιούμαι στο χώρο επαγγελματικά από το 1990 στο εξωτερικό και στην περιοχή μας από το 1995. Πιστεύω στις δυνατότητες του τόπου μας και γι αυτό και άφησα το διάσημο Chateau Margaux για τα μέρη μας. Πιστεύω στον τόπο μας και στα προιόντα του. Σε μια περίοδο απαξίωσης και κοινωνικού μαρασμού προσωπικά βλέπω διέξοδο και είμαι αισιόδοξος. Παρόλα αυτά πολλά από τα κρασιά που δοκίμασα  είχαν οινολογικά προβλήματα και πρέπει σίγουρα να βελτιωθούν αλλά πίσω από τα προβλήματα που κάποιοι άσχετοι μετά λύπης μου χλεύαζαν υπεροπτικά, εγώ βλέπω την τεράστια δυναμική της περιοχής.
Ιδιαίτερα πιστεύω στο Λιάτικο και στις ντόπιες ποικιλίες που αυτές μας κάνουν ξεχωριστούς και όχι κινέζους αντιγραφείς με φτηνές απομιμήσεις στο χώρο του κρασιού.
Γα μένα ήταν έγκλημα να καθοδηγηθούν από άσχετους όλοι οι ανήσυχοι παραγωγοί και να φυτέψουν Syrah, Cabernet Sauvignon και ότι άλλο "εξωτικό" υπήρχε σε μια περιοχή που δεν είχε ιδιαίτερο πρόβλημα φυλλοξήρας. Ποτέ δεν κατάλαβα στα αλήθεια γιατί να διωχθεί το αυθεντικό Λιάτικο και να παράγουμε απομιμήσεις. Θα μου πείτε είναι δύσκολη ποικιλία.... γιατί όχι? στα δύσκολα φαίνεται ο μάστορας.
Προς Θεού, δεν είναι κακό να παράγεις cabernet sauvignon αλλά πρέπει να δώσουμε περισσότερη έμφαση στις ντόπιες ποικιλίες (Λιάτικο, Βουιδόματο, Θραψαθήρι, Πλυτό, Ασύρτικο κ.α.) ιδιαίτερα τώρα που ο κόσμος έχει κουραστεί από τα τύπου γαλλικά κρασιά και η αγορά ζητάει αυθεντικές ελληνικές γεύσεις . 
Για να μην μείνω όμως στα λόγια και στις εύκολες κριτικές, ζήτησα από τους συλλόγους των δύο χωριών να συνδιοργανώσουμε μια ημερίδα μέσα στον χειμώνα, εννοείται δωρεάν και χωρίς επιδοτήσεις παρακολούθησης και λοιπά τέτοια όπου θα γίνει μια κουβέντα γύρω από το κρασί και τις προοπτικές του,  με στόχο να πάρουν μια άλλη γνώμη οι αμπελουργοί στο τι θα πρέπει να καλλιεργηθεί και να βοηθηθούν οι ερασιτέχνες οινοπαραγωγοί  για να έχουν καλύτερα αποτελέσματα.  Το κρασί που φεύγει από την Σητεία, πρέπει να είναι σητειακό με χαρακτήρα και καλό.   Η ρακί, είναι ίσως σε καλύτερα ποιοτικά επίπεδα και γι αυτό μάλλον έχει επικρατήσει του κρασιού. Πρέπει να τονισθεί ότι θα φορολογηθεί και κατά κάποιο τρόπο θα αλλάξει ο τρόπος διάθεσης της. Αλλά και αν  πάλι τα πράγματα με το καθεστώς που διέπει την διάθεση της ρακής παραμείνουν τα ίδια το καλό κρασί αναλογικά έχει καλύτερες τιμές και μέλλον. Είμαι αισιόδοξος γιατί το κρασί είναι προιόν με ιδιαιτερότητα και χαρακτήρα και διαφέρει από παραγωγό σε παραγωγό. Μπορεί για μένα να σωθεί και να μην έχει την τύχη του υπέροχου λαδιού μας που ξεπουλιέται. Αν όλα αυτά βέβαια φαντάζουν δύσκολα, υπάρχουν και οι εύκολοι δρόμοι, να πουλήσουμε τον τόπο μας, να παραδώσουμε τα κλειδιά και να ορίζουν άλλοι για εμάς.  Ο άλλος εύκολος δρόμος που χρόνια πριν πήραμε, το μεγάλο κράτος, κατέρευσε. Τώρα πια για μένα είναι μονόδρομος να σκύψουμε στην σοφία των περήφανων παπούδων μας που έλεγαν τα αγαθά κόποις κτώνται  γιατί τίποτα δεν προσφέρεται αλλά κατακτιέται και κρατιέται με κόπο 

Με εκτίμηση στον σκεπτόμενο αναγνώστη 
Γιάννης Οικονόμου -  Οινοπαραγωγός

Wednesday, August 29, 2012

Nico Manessis reviews our wines.

Mr Nico Μanessis, travelled to Sitia, tasted the wines and reviewed our Sitia 1999 in the Greek Wine World. 

On a geology map, it looks like it poured out of a mixer
1999 Economou Sitia

As the African plate inched forward, it collided with the European, and Crete popped up. The only near-uniform soil type on the island is the limestone hillsides above the town of Iraklio. The rest of the island is a geologist's dream.
With its cooler microclimate, this artisan estate lies on a dream patch of soil. On a geology map, it looks like it poured out of a mixer. Marl-littered, with petrified shells and urchins, red oxides, sand and schist. Yannis Economou has been on my radar ever since I discovered him in the 1990s. He readily admits Ziros is blessed with an extraordinary terroir. Yet, it is his deep understanding and minimalist approach that turn heads and raise eyebrows. For two decades he has been making "natural" wines. His only concession is low doses of sulphur, and that not in all wines.
There is nothing weird about his Sitia. It sings with laser-like accuracy. Economou is not an easy man to pry about his methods or get to taste the older vintages. Not suffering fools lightly, he teases, in a nice way. His worldly outlook to the world's finest wines enables him to see what he has and how to manage it, cellaring up to a decade and releasing when each vintage is ready. All grapes come from his own, organically farmed vineyards. Yields are minute, as "that's what nature gives up here", from ungrafted 80-90-year-old vines.
On a recent visit, I tasted the trio of 2006, 2005, 2004. All very different, compelling stuff. The 2004 is enveloped in a wall of acidity. Like the reviewed 1999, it is a profound wine, even though not ready yet. One can not argue against Economou's approach. It is all clearly thought out. Perhaps the best news is that he plans to bottle in magnums. I cannot think of any other collectable red wine more deserving of this, some argue ideal, format. There is another hidden gem in his 600-m. Ziros cellar: the little-seen dark horse in the Cretan white-grape bounty, Thrapsathiri 2009. Think of Château de Beaucastel old-vine Roussanne meeting Cretan botanical gutsiness. Now that is another teaser Economou story.
The smaller-berried Liatiko, with a spoon of Mandilari. Indigenous yeast. Darker- and fresher-looking than any previous vintages. Reminiscent of an aged Burgundy frozen in time. Floral, with aeration it expands into a spectrum of exotic spice aromas. "Sweet" Pinot noir-like nose and palate. Cherries. Compact, high-acid, firm backbone. Intense, lasting aftertaste. A rare combination where a great terroir and human are in unison. If this wine hailed from a classic Italian or French region, it would be very, very expensive. For this pedigree and class, it is a steal. Carafe for 15 minutes. Best 2012- 27.

21.08.2012     © Nico Manessis |      Score: 19/20

Friday, May 11, 2012

Flavours of Greece, Crete.

Charlie Ottley visited our winery and you can see it through Travel Channel. ‎
"Flavours of Greece, CRETE" on Travel channel.
Tuesday 15 May 2012 at 20:00
Saturday 19 May 2012 at 19:00
Sunday 20 May 2012 at 01:00

     Europe - Middle East
Wednesday 16 May 2012 at 05:00 GMT
Wednesday 16 May 2012 at 10:00 GMT
Saturday 19 May 2012 at 15:30 GMT

 From the travel channel's TV Guide, select your country and the timezone.
 "Flavours of Greece
By the time Charlie Ottley leaves Greece there's barely a vine leaf left unturned. Journeying from East to West, North to South and to many of the famous islands, Charlie indulges in a truly comprehensive investigation of the Flavours of Greece. Alongside the fantastic wine and f...|

Wednesday, May 09, 2012

Our winery in the greek televinion.

You can enjoy the journalist's visit in our vineyard and winery in the follow video, starting after the 08:38 min. In the future will be subtitled (with the producers agreement).
χωρίς αυτοκίνητο, ετ3 επεισόδιο 7ο από dr_darwin

Saturday, December 24, 2011

The wines in USA.

Frederick Wildman and Sons Ltd, our importer and distributor in New York and New Jersey, will introduce our wines to the U.S. oenophiles the 1st February 2012 at "LANDMARC" at the Time Warner Center, 10 Colombus Circle 3rd Fl, NY 10019.

Please feel free to join the presentation!
For more information please contact Frederick Wildman & sons Ltd
tel: +212.355.0700

click to enlarge

Saturday, July 09, 2011

Visit the winery.

Tasting is done by appointment. 

For driving directions, please visit the , in the search area please type Domaine Economou, and you will get the  informations you need to drive until the winery. 


Address: Ziros, 72059, Sitia, Crete, Greece.
Tel: +30-28430-091235
Mob:+30-6974433986, +30-6978898730

Friday, June 17, 2011

Now in Canada at OENOPOLE!

Now our wines "Sitia red dry wine 1998 VQPRD" and "Sitia red dry wine 2000 VQPRD" are now available at OENOPOLE (Montreal Quebec, CANADA).

Friday, April 29, 2011

About us.

Below you can read some personal tasting notes about our wine "Sitia 2000 VQPRD" from Cellartracker.

Community Tasting Notes (average 90 pts. and median of 90 pts. in 4 notes) - click to show notes with and without comments
Tasted by KostaKats on 3/8/2011 & rated 90 points: Clear light garnet with orange/amber rim. The nose is clean, surprisingly Pinot-like, very fragrant with an initial blast of earthy vegetality mixed in with red fruits together with ripe oranges/orange peel. Later herbs & leather & a hint of dried flowers appear. Mid bodied with silky medium - tannins, medium acidity, with red fruits and herbs on the palate. Great length. Does not taste like any other Greek wine (whether from international or local grapes) and that is no bad thing. Very individual. Moreish. (154 views) - report issue | favorite author
Tasted by b.dylan on 3/4/2011 & rated 92 points: Pale tawny with brick coloured rim. The wine has spent many years in cask and is ready to drink. Intensely aromatic and complex nose with sweet spices, leather, animal notes, ash, earth and orange peel. Brings to mind an aged Italian wine but does not have the tannins of either barolo or brunello. On the contrary it is perfectly smooth and mellowed and at a perfect stage of its evolution - may keep but now seems to be at peak. From a maverick producer who dares put on the market wines aged for ten years. Thousand bravos! Surely one of the best wines Greece produces - if not the best by far... (174 views) - report issue | favorite author
Tasted by KostaKats on 11/4/2010 & rated 88 points: A blend of Liatiko & Mandilaria varieties. Clear light ruby, tawny red brick edges. Clean interesting nose of leather, sanguine oranges, ash, earth & sweet spice. Smooth velvety entry. Medium body, acidity & tannins. Fruity & earthy palate. Balanced, complex and good length. Interestingly rustic. (302 views) - report issue | favorite author
Tasted by Yiannis on 9/20/2010 & rated 90 points: This wine comes from an artisanal winery located in the Sitia region on the island of Crete. It is produced in miniscule quantities from the local liatiko and mandilari grapes and is released whenever the producer thinks it is ready.
Very light garnet-brick with orange hues. Very fragrant with elegant aromas of blood orange, red cherry, herbs like thyme, flowers, earth and noble animal notes. Mid-bodied but quite mouth-coating with ultra-silky tanins, bright fruit, obvious alcohol due to the relatively low extract (13.5% on the label), balancing acidity and a long finish. A very elegant and idiosyncratic wine speaking of its place of origin and the passion of its producer. Regarding its style, it reminds of an old-fashioned, aged Pessac-Leognan, an aged Barolo and a Sicilian nerello mascalese. Great job. Ready to drink now. (399 views) - report issue | favorite author

Saturday, March 26, 2011

From the winery

Thursday, December 02, 2010

From "" by Nico Manessis.

"2000 Sitia Domaine Economou Ziros Crete
My recent weeklong Cretan visit kicked off with one of the great personalities of today’s Greek wine. Yannis Economou marches to his own idiosyncratic beat. It is a complex, challenging and ultimately rewarding rhythm. With an unrivalled curriculum vitae, fluent in five languages, this 47-year-old was, when I first visited him back in 1995, a reluctant disciple of natural wine.

He argues, convincingly, that he had no other choice in making such wines. It is the anomaly of the Ziros plateau (600 m.) that these 60- to 70-year-old ungrafted vines are solely responsible for delivering low yields and a naturally high acidity. He adds, “I just nurture them (very low sulphuring) and bottle when I feel they are ready”.

He does admit to selling off lesser vintages and keeping only the best vintages. The current release is the 2000 Sitia. The only other dry vintage to preview was a stunning 2006 Sitia. It tasted so shockingly youthful that it only reiterated Economou’s viewpoint of his unique plateau where he sources his remarkable grapes. Economou claims that what is called “Liatiko” in central and western Crete could well be another, altogether different grape. I am not so sure. Fellow Cretan producer Nikos Douloufakis, in Dafnes, above the town of Iraklio, claims he has seen the Ziros Liatiko grapes. He says it is a different, smaller-berried clone. Coupled with the high altitude and much cooler nights, this may explain the measurable difference in styles and the success of this remarkable bone-dry red wine.

Having recently enjoyed a Morgon by the father of natural wine, the late Marcel Lapierre, I could not help thinking what Marcel would have thought of this vin-de-terroir natural-wine rarity.

Pale, ruby brown. Initially reductive, it opens up after 20 minutes in carafe. Very Burgundian, floral and spice, Pinot-noir nose. Ethereal, very fine aromas evolving in the glass. Delicate but insistent middle palate that blossoms in layers on the aftertaste. A wine of great purity. Classy. Complete. There is nothing remotely quite like it elsewhere in the Greek vineyard.Best: 2010-2015

Score: 18.5 / 20

Saturday, November 13, 2010

Les Vins de GRECE à Paris

A l’occasion de la présentation en France de vins d’Appellation d’Origine Contrôlée issus de cépages autochtones, le Ministre Conseiller aux Affaires Économiques et Commerciales de l’Ambassade de Grèce à Paris, M. Charalambos Koutsoukos et les viticulteurs de Grèce vous prient de leur faire l’honneur d’assister à une dégustation au siège de l’Organisation Internationale de la Vigne et du Vin,
18, rue d’Aguesseau, PARIS 8ème, le lundi 29 novembre 2010 de 11h00 à 19h.
Tél.: 01-
Fax: 01-

18, rue d’Aguesseau
75008 Paris
Métro: Madeleine 8-12-14,
Concorde 1 ou Miromesnil 9-13
Parking: Concorde, Malesherbes

Nous serons heureux de vous accueillir et vous souhaitons bonne dégustation !


Friday, October 22, 2010

Aegeanair and Greek wine.

Aegean Airlines launches a new business class service on international flights under the concept of "Discovering Greek wine”. Business Class passengers on international flights as well as visitors to Business Class Lounges in Athens, Thessaloniki and Larnaca, will have the privilege to taste a range of selected wines. The purpose of this initiative is to promote Greek wines throughout Europe , and introduce to Aegean passengers leading Greek winemakers and the Greek wine varieties from regions around the country.

The advisor of Aegean for this project and responsible for the selection of wines is Mr. Konstantinos Lazarakis MW (Master of Wine).

From October 1st, 2010 through December 31, 2010 : Economou Red Dry Wine Sitia 2000 VQPRD. (English) (Francais) (Ελληνικά)

Wednesday, September 15, 2010

92 points for Sitia 2000 and Sitia 1998 !

Tidingsmag October 2010
from the tasting notes :

Sitia Red VQPRD 2000

Sitia Red VQPRD 1998

click on the photo to enlarge

Tidings wine magazine

Friday, July 23, 2010

A New Generation of Mediterranean Wines (from

On July 21, 2010 the publish the article "A New Generation of Mediterranean Wines ".

From the article, about the Domaine Economou :
"For Doug Wregg, sales and marketing director of innovative U.K. importer Les Caves de Pyrène, this kind of originality is precisely what the Mediterranean's wine-producing islands share. "The islands provide an archive of unusual grape varieties, as well as their own utterly unique microclimates," he says. They can produce a red wine as singular as Sitia, from Crete's Yiannis Economou, evoking apricots and mandarins"

Read more:,31542,2005494,00.html#ixzz0uW0kBxcf