Let's talk little, let's talk wine
Located in the Peloponnese, the Giannikos Winery estate cultivates its vineyards near the village of Ancient Corinth, not far from the Gulf of Corinth. The plots destined for the Windmill cuvée benefit from a Mediterranean climate tempered by sea breezes and moderate altitude, offering temperature variations favorable to slow and balanced ripening of the grapes. The soils, composed of limestone and light clays, contribute to the natural freshness and tension of the wine, while expressing the bright and sunny character of this Greek wine region.
The grapes are harvested at optimal ripeness then gently pressed before careful settling of the must. Alcoholic fermentation takes place at low temperatures in stainless steel tanks to preserve aromatic freshness and varietal expression, with precise temperature control throughout the process. The wine is then aged on fine lees in stainless steel tanks for several weeks, with moderate pump-overs or bâtonnage to provide volume on the palate while maintaining great fruit purity and a clean, refreshing finish.
This wine reveals notes of fresh citrus, white-fleshed fruits, and white flowers, complemented by a subtly herbal touch and a mineral nuance that highlights its origin. On the palate, the texture is lively and precise, supported by refreshing acidity, a supple and crystalline texture, and a clean and slightly saline finish that prolongs the fruity and floral aromas with elegance.
Where are we traveling?
Peloponnese
It is located in southern Greece, forming a vast peninsula connected to the mainland by the narrow Isthmus of Corinth — through which a canal was cut in 1893 — and bordered by the Ionian, Mediterranean, and Aegean Seas. The vineyards are spread over an immense and rugged territory, from the sun-drenched coastal plains to the high-altitude plateaus of Mantinia and Nemea, passing through the steep slopes of Taygetus and the green valleys of Arcadia, between sea level and over 800 meters in altitude. Its viticultural history dates back to the very roots of Western civilization: it was here, in Mycenae and Tiryns, that the first traces of winemaking in Europe were discovered, dating back more than 3,000 years BC, and it was in the Peloponnese that the cult of Dionysus reached its full extent. The birthplace of the Olympic wine served during the ancient Games and a major export region under the Byzantine Empire, the region fell into viticultural oblivion during the centuries of Ottoman occupation, before experiencing a slow renaissance in the 20th century, accelerated since the 1990s by a new generation of internationally trained winemakers, determined to restore the former glory of this historic cradle. The climate varies considerably depending on altitude and exposure, from frankly hot and dry Mediterranean on the coasts to semi-continental and cool on the high inland plateaus, where cool nights and mountain winds offer the grapes a slow maturation and natural acidity that the coast does not allow. The soils are equally diverse, from the ferruginous red clays of Nemea to the limestones and marls of Mantinia, including the alluvial deposits of the coastal plains and the schists of the mountainous slopes. The Peloponnese has established itself as the driving force behind the Greek wine renaissance thanks to its Nemea Agiorgitiko, velvety and generous reds with aromas of black cherry, spices, and bay leaf; its Mantinia Moschofilero, aromatic and sparkling whites with notes of rose, lychee, and white pepper; its Patras Mavrodaphne, sumptuously rich fortified sweet wines; and a growing constellation of ambitious cuvées from rare grape varieties such as Kydonitsa, transplanted Assyrtiko, or Mavroudi, testifying to a peninsula that is finally claiming the place that five millennia of viticulture destined for it.
The little history of the country
Greece
Long known as simple table wines, notably Retsina, a white wine infused with pine resin, Greek wines have seen a significant improvement in quality over the last 20 years. The history of wine is as ancient as that of Greece itself. More than 3,000 years ago, the oldest known grape presses in the world were discovered on the island of Crete. After a period of stagnation throughout the 20th century, Greek wines experienced a dramatic improvement in quality thanks to Greece's entry into the European Union, the training of young oenologists in top European schools, and a focus on meeting international demand. Greece is not content with the easy route of relying primarily on major French grape varieties such as Chardonnay or Cabernet Sauvignon, which would greatly facilitate exports. Today, Greece aims to continue cultivating and promoting its ancient grape varieties, of which there are approximately 300 across the country. The very first thing to understand is that Greece is far more diverse in terms of climate than most people realize. The country clearly has everything from arid Mediterranean islands to humid, mountainous pine forests that receive snowfall in winter. With such a diverse climate, you can expect Greek wines to be equally varied. Therefore, one of the best ways to get a sense of Greek wine is to divide the country into four broad wine regions based on their climate: Northern Greece (humid climate), the Aegean Islands (arid climate), Central Greece, and Southern Greece (Mediterranean climate). Its potential and reputation are greatly underestimated by the general public today, which is likely to lead to some pleasant surprises!