The Olive Grove is spread in 12 HA around the villages Katsidoni – where the olive mill is located- Lastros, Ziros and Zakros. The predominant variety is KORONEIKI but one can find other varieties such as Vutsanolia, Lemonati , and Agrilia that provide a spicy touch to the final product. Those varieties also give excellent samples of olives and olive pate. . The main part of the olive grove is centennial and is cultivated on sloping grounds divided in terraces. -------
Ο ελαιώνας είναι 12 ΗΑ διάσπαρτος στα χωριά Κατσιδώνι, όπου βρίσκεται και το λιοτρίβι, Λάστρος, Ζήρος, Ζάκρος. Η ποικιλία που επικρατεί είναι η Κορονέϊκη, μαζί με άλλες ντόπιες ποικιλίες όπως Βατσουνολιά, Λεμονάτη και Αγριλιά που δρουν σαν καρύκευμα στο τελικό προϊόν. Παράλληλα οι παραπάνω ποικιλίες μπορούν να δώσουν άριστα δείγματα επιτραπέζιας ελιάς και πάστας. Το μεγαλύτερο μέρος του ελαιώνα είναι αιωνόβιος και καλλιεργείται σε επικλινή εδάφη με πεζούλες. -------------
The Vineyard is 16HA and is located in the villages Ziros, Katsidoni and Etia on 600-650m altitude. To its main part, the vineyard is self-cultivated with an average age of 35 years. Cultivation is done with absolute respect to environment in accordance to high standards of biological agriculture. Cultivation primarily includes local varieties such as Liatiko, Mandilari, Vilana & Thrapsathiri that produce Sitia’s VQPRD and VLQPRD red and white. Apart from those, one can find other international varieties ------
Ο αμπελώνας είναι 16 ΗΑ και βρίσκεται σε υψόμετρο 600-650 m., στα χωριά Ζήρος - Κατσιδόνι - Ετιά. Η μέση ηλικία είναι 35 ετών και το μεγαλύτερο μέρος του είναι αυτόριζο. Η καλλιέργεια γίνεται με απόλυτο σεβασμό στο περιβάλλον και σύμφωνα με τις προδιαγραφές της βιολογικής γεωργίας. Το μεγαλύτερο μέρος του, είναι, σχήματος κυπελοειδούς. Κατά κύριο όγκο καλλιεργούνται γηγενείς ποικιλίες, Λιάτικο - Μανδηλάρι - Βηλάνα και Θραψαθήρι που δίνουν τα VQPRD και VLQPRD της Σητείας ερυθρά και λευκά. Παράλληλα υπάρχουν και διεθνής ποικιλίες. ------
This book, released in the year 2000, is mostly given - as were his previous works - to wine tasting notes and the profiling of wine producers. The description of the characters, carefully worked with Nicos' known love for people, bring the reader close to the personalities behind the effort, the quality leap, of Greek wine-making. Small details related to the history of the wineries, of the simple people involved beyond the owners, elements which would have been overlooked by another author, are those which not only specially mark The Illustrated Greek Wine Book but also allow it to touch the reader - even the one with little knowledge of Greek wine reality. This is accomplished without ignoring for an instant the importance of the raw material for the production of quality wines: the grapes.
the text from the book:"...Sitia-born Yiannis Economou, completed his degree in agriculture from Milan, then worked in Germany, Piedmont and at Chateau Margaux. In 1994, he moved to the Cretan village of Ziros, 600 metres up on a circular olateau ringed by mountains, and opened his modest winery. The microclimate here, in Greece's most southern vineyard, guarantees cool growing conditions in spite of low latitude - harvesting takes place from mid-to late September. Wines this far south owe their balanced acidity to the soil's pH (6). White grapes grow in limestoneand clay, red grapes in limestone and oxide-rich red soils. Original - rootstock vines are aged between 30 and 100 years - the plate Liatiko has more colour here than it does anywhere else on Crete. Economou's winery is housed in a large, old farmhouse equipped with stainless-steel must cooling units and packed with 50 casks. His wines are made with traditional elbow grease and improve with every vintage. A thoughtful, meticulous, patient man, he protests that he still does not know "the true potential of these wines". But, because of his brave endeavour, this forgotten plateua has acquired a new lease of lifeand a fair chance of eventual recognition..." ---- Please notice that harvesting takes place from mid August to mid October.
This reference to the 11 official wine-producing regions of Greece covers the vineyards, wines and wineries and grape varieties, with in-depth producer profiles for each. A practical guide to read Greek wine labels. Shortly i will upload the text from the book about our wines. ....
The text from the book. " Yiannis Economou is one of the best and most underestimated winemakers in Greece. His CV is impressive, with an oenology degree from Alba, cellar work in Germany and Bordeaux (CHATEAU MARGAUX and the difficult 1993 vintage) as well as Piedmont, under the guidance of Nebbiolo maestros such as CERETTO and SCAVINO. Upon his return to Crete in 1994, he resurrected the family wine business, immediately making waves in the area. Economou works with ungrafted, tradional vines from Ziros plain, most of which are at least forty years old. Cultivation is totally organic, though this is not stated on the label. Yields are extremely low, with an average of fifteen hectolitres per hectare. Overall production is limited and can fluctuate widely, with some vintages producing less than 10.000 bottles. With strong demand from Germany, few cases of Economou wines are sold and drunk in Greece. New plantings and acquisitions are under way, with the aim of reaching a production of 60.000 bottles per annum. Economou is a great believer in Liatiko. " I enjoy the old French school (of winemaking) where depth of colour is not related to the quality of a red wine", he says. "Red wine is about complexity, finesse and aroma. The world should not be full of Cabernet, or Cabernet like wines. I hope my Liatikos show some people that there are alternatives." He makes three different Liatiko wines. A deep, extracted rose is possibly the easiest to appreciate, but it is still far from simple, refreshing style advocated by many producers. Economou Siatia Red is a pure Liatiko. The grapes are harvested above 13.5 degrees Baume and the wine is aged for a year in a 350- litre oak barrels. Barriques are not used, since these would be too heavy for the elegance of Liatiko. The wine is released when it is three years old, having been carefully cellared at 18 degrees Celsius (64 Farheneit). This late release does wonders for the complexity of the wine, which is an example of what less popular Greek varieties can achieve when handled correctly. The final Liatiko is a SWEET wine, made from grapes left on the vine to reach about 18,5 degrees Baume, then naturally fermented up to 15,5 per cent alcohol, and aged for two years in oak. The same method of sweet winemakin is used for a blend of Vilana and Thrapsathiri, the only defference being a shorter oak-ageing of about eight months. The same white grapes are harvested much earlier to make a dry, but rich, Sitia WHITE. Both of these wines are more about complexity and texture than aroma. As well as preserving old treasures, Economou intends to try some new projects. A recently acquired site has been planted with Grenache Rouge, Syrah, Chardonnay, Viognie, Merlot, together with - presumably he could not resist - Nebbiolo and Barbera. Apart from wine, Economou dedicates his free time to olive oil, honey and vinegar production, trying to make his estate a more complete agricultural proposal. Definitely a producer with great potential.....(pages 460-461) ---- http://www.amazon.com/Wines-Greece-Classic-Wine-Library/dp/1840008970/ref=pd_ecc_rvi_3/002-3267944-1174453
Our Domaine is situated at Ziros plateau in Sitia/Crete. We produce wines from native and int. varieties, from our vineayrds, the most east-south vineyards in Europe (650m altitude). We also produce extra virgin olive oil from our olive groves in Zakros, Katsidoni and Lastros. The Olive Oil is produced by the first cold crushing of Koroneiki variety olives in our olive oil mill. ---