The Hatzidaki Winery was founded in 1997 by Charidimo Hatzidaki and Constantina Chrysou and celebrates this year 25 years of operation. The event was celebrated, among others, with a tour of the Hatzidaki family in FlorenceAt Paris, on London and to Cyprus, where the winery and its wines were presented, in closed events in the presence of selected tasters, wine professionals and journalists.

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History of the creation of Hatzidakis Winery

Until 1997 Haridimos and Konstantina were both his employees Boutari Winery in Santorini, he responsible oenologist and she responsible for hospitality, then they got married and decided to make their own wine in their own winery in a neglected vineyard of Konstantina's family, at an altitude of 330 meters in the village of Pyrgos Kallistis.

There was a cave there, where they literally transformed it with little money, a lot of personal work, love and passion, into a small Winery or as Haridimos called it, a "Kanavaki". (Santorini used to call their small family wineries Kanava).

The vineyard where "Kanavaki" was located was uncultivated since 1956, so it was a first-class opportunity to grow it organically. It was the first vineyard in Santorini that was grown organically and was certified by DIO. Afterwards, in every vineyard that Haridimos and Konstantina bought or rented, they applied organic farming. And so Hatzidakis Winery is the only certified organic grower on the island and applies the principles of organic cultivation in ALL its vineyards. The family's wines were supported in Santorini from the first moment by the important professionals of the island (Hatzigiannakis, Pouliasis, Zagelidis as well as the winemaker Ursula Denecke) and thus the winery won the hearts of visitors to Santorini!

"We strongly believe in the quality of the raw material" said Haridimos Hatzidakis, "a good wine is made in the Winery, an excellent wine in the Vineyard". In 2000 "Kanavaki" started to be really too small for Vinsanto's aging needs in barrels. And so a Vineyard was bought, which had a fairly large cave right below it. The cellar of the Winery was made there.

In 2016, the Hatzidakis Winery was moved to that spot, on the Pyrgos - Emporio provincial road. It is a special Winery that is worth visiting, because it is entirely underground. This allows it to have a naturally suitable temperature, in other words, excellent conditions for the production and maturation of wines!

Since August 2017, after the shocking loss of Haridemos Hatzidakis, the Stella the eldest daughter of the family, made the bold decision, against the "sirens", NOT to sell the Winery. Along with her brothers, Antonis and Ariadne, but having their mother by their side Constantina and a group of young talented people, the core of which consists of those who had the luck and pleasure of working alongside the late Haridimos, continue like a fist with even greater passion, "holding their heads high".

The lively potential of the Winery continues to produce quality wines, in limited quantities and oriented towards the expression of the island's terroir, through the indigenous varieties of Santorini, making exclusively fermented with indigenous yeasts. The wines of Hatzidakis Winery have no added chemical agents, they are left to mature and are always bottled unfiltered. One could argue that they represent the most honest wine of the Santorini vineyard.

They are wines made by young people, faithful to the philosophy of the Hatzidakis family, for people who love the quality wine of Santorini, who expresses the absolute formality of the island.

The Hatzidaki Winery has its "doors open" throughout the year! Autumn, Winter, Spring and Summer, anytime anyone is in Santorini, they welcome him with great joy!!! The qualified associates of the Winery are ready to present their work in the best way, by appointment.

The tour usually starts in the underground area where the stainless steel production tanks of the wine are located and ends in the barrel cellar area, where Vinsanto (Naturally sweet wine) is aged for more than 14 years!

There, in the barrel aging cave, there are monastic tables and benches where visitors can sit and enjoy 6 different wines of our Winery. Each wine is presented in detail by our partners. The wines are accompanied by Naxos graviera and nuts or breadcrumbs.

For the guided tour inside the Winery premises and the tasting of the wines, the visitor will need about an hour, many times more if he is very interested and has enough questions. It still exists within the premises of the Winery in a grotto, a wine cellar, a wine library, with all the old vintages.

Visitors have the opportunity to learn a lot of information about the varieties of Santorini, its wines, the microclimate of the island, but also about the rare pruning and organic cultivation applied to all the vineyards that are cultivated.

The most important labels of Hatzidakis winery

POP SANTORINI Familia

Direct pressing of the grapes with fermentation under controlled temperature (17-18 ̊C) with native yeasts. The wine matures for 5 months in stainless steel tanks and is then bottled unfiltered.

Bright lime green. Floral and fruity on the nose with characteristic fresh herbal notes. Refreshing acidity, long aftertaste with a well-structured structure.

POP SANTORINI – CUVEE No 15 White dry wine/organic 

Fermentation is carried out with native yeasts and a controlled temperature of 17-180C lasting 30 days. The wine matures on the lees for 6 months and is bottled unfiltered.

Medium yellow-green color. Aromas of freshly cut cucumber, lemon peel and orange. Notes of jasmine and chamomile. Subtle tropical aromas of pineapple. Elegant and subtle sensation on the palate. Long and mineral aftertaste with lingering acidity and a sense of saltiness.

POP SANTORINI-SKITALI BARREL

Direct stamp pressing and fermentation under controlled temperature (17-18 ̊C) with native yeasts. The wine is aged on the lees for 12 months followed by aging in French oak barrels for an additional 12 months. It is bottled unfiltered.

Yellow color with distinct golden highlights. Aromas of white flowers, citrus and honey. Dynamic and intense in the mouth with lively acidity. Intense minerality and long lasting aftertaste.

POP SANTORINI-NIGHT

In the old days, the wine that was harvested from overripe grapes in the afternoon and pressed in the evening, so that it has the least oxidation, was called night wine. It was considered to be the best as a proto-bird.

Today at the Hatzidaki winery 0 harvest was done on overripe grapes by hand that remained in a cold room 12 hours before the press. The destemmed grapes undergo a 12-hour cryo-extraction. Fermentation is carried out with native yeasts and a controlled temperature of 18 ̊C. The wine matures in oak barrels of different capacities for 12 months. It is bottled unfiltered.

Bright golden color. Aromas of ripe pome fruit and lemon. In the mouth it is lively with a full body and a mineral aftertaste.

P.O.P SANTORINI-(R) vineyard

A 12-hour pre-fermentation cryo-extraction is carried out. Fermentation is done with native yeasts and a controlled temperature of 16-19 ̊C. 70% of the wine matures with the fine lees for 12 months in a stainless tank, while 30% in French oak barrels. It is bottled unfiltered.

Mild yellow color with golden highlights. Aromas of white flowers and minerality. In the mouth it is lively, with a full body, balanced acidity and a fatty aftertaste.

The 25th anniversary celebrations

Celebration dinner in Florence, Italy. Anniversary dinner in Florence.

In Restaurant Fuor d'Acqua the wines of Hatzidakis winery were served with special dishes for the occasion, with the honorary presence of the honorary consul of Greece in Florence, Mrs. Peggy Petrakakou, and the undivided assistance of Mr. Harry Papandreou (Assyrtiko Day).

Celebration dinner in Paris, France. Anniversary lunch in Paris

The relationship of Hatzidakis winery with Mavrommati brothers, the excellent representatives of Greek cuisine in Paris, since long ago. In the Restaurant Mavrommatis there was a wonderful paring of dishes and wines in the presence of Mr. Andréas Mavrommatis, Mr. Evagoras Mavrommatis and Mr. Dionysos Mavrommatis. The presence was appreciated by the Wine Professionals of France.

Celebration dinner in London, England. Anniversary dinner in London.

In the presence of the Wine Professionals of London and the couple of Mrs. Mary and Poly Patera  who have been working with the Hatzidakis family for 20 years bacchanalia the excellent dinner with the family's wines.

Dionysus Mansion in Cyprus! Anniversary dinner in Cyprus.

Dinner was held at Dionysus Mansion with his organization Victor Papadopoulos presence of industry professionals and many guests.

Epilogue

The events of the 25 years of Hatzidakis winery were an opportunity for the family to confirm their relations with their representatives abroad, to get to know the reactions of the wine professionals in each country, and to feel up close the enthusiasm and love that feel for them, who managed through countless difficulties to reach so high and honor the Santorini vineyard. (40% of the winery's production is exported half to Europe and America). Congratulations!

PS It would be unfair not to write the names of all the people of the Winery that I had the pleasure of meeting and who faithfully surround the Hatzidakis family, Konstantina, Stella, Ariadni and Antonis.

Wine group: Spyros Papandreou, Stavroula Liapi, Nektaria Vlachou, Stella and Ariadni Hatzidaki Agronomist: Markos Houzouris,  Responsible for Kavas operations: Kimi Haidarai (Works 25 years at the Winery) Office Support: Maria Galaiu, Samson Phytros Visiting Department: Angeliki Karakosta, Eleni Bouroutzika, Antonis Hatzidakis