Hatzidakis Winery

Cramped in its former premises, the cellar has moved in 2016 and it organizes tastings only by appointment.

Haridimos Hatzidakis was born in Crete and he studied oenology in Athens. He follows the principles of organic farming and is also currently experimenting in making natural wines. He aims to explore the indigenous varieties of Santorini and to highlight the unique complexity of the vineyards.

The peculiarity of the vineyards of Santorini is associated with the indigenous varieties, the island's unique ecosystem (volcanic soil, strong winds, rare rainfalls, hot and dry summers) but also with the fact that the vineyards have never been infected by phylloxera.

The old ungrafted, non-irrigated vines are trained into kouloura (basket-like shapes on the soil), in order to protect them from strong winds. They are watered only by the summer night humidity.

The low yields, ranging between 3 and 3.5 tons of grapes per hectare (or 20 hl/ha) give the wines aromatic finesse, mineral palate, lavish volume and a high capacity of ageing.

The results are wines with an intense and complex character, offered as wines of high gastronomic value.

The vineyards are located within the classified zone of Protected Designation of Origin (PDO) Santorini, around Pyrgos Kallistis, Megalochori, Emporio and Akrotiri.

Hatzidakis cultivates 10 ha, at an altitude from 70 up to 350 m, mainly oriented south or southeast, with the white varieties of Assyrtiko, Aidani and the red variety Mavrotragano.

Don't visit Santorini without tasting these outstanding wines!