A new experience for every visitor
Luxury for few becomes opportunity for many
A UNIQUE EXPERIENCE
The Natural History Museum of Meteora and Mushroom Museum is proposing an amazing experience: Truffle hunting under the rocks of Meteora! In the beautiful and unknown forests of the region, near the city of Kalampaka, visitors have the opportunity to enjoy a unique truffle hunting, to taste a delicious pasta dish with truffles that are found by truffle dogs, to visit the Museum, to try various mushroom products and to try an exceptional local wine. This is a complete suggestion, which is unique in Greece. The comparison with similar foreign activities indicates qualitative and economically superiority. Experience the difference and enjoy!
Meteora: An amazing truffle hunting area in Greece
The area of Meteora is a suitable place for truffle hunting development. In the region you can find wild truffle. It is also an easily accessible place, where a bus can reach very comfortably the hunting areas.
Our goal is to mark the region as a truffle hunting areα in Greece. The visitor will have the opportunity to experience an alternative activity either in combination with a visit at the Monasteries and other sightseeing, or independently. Truffle hunting can cover the most part of the day, even the whole day.
The hunting area is charming, the truffle hunting is amazing and the truffle pasta dish that is cooked with the found truffles is unforgettable! The fact that this proposal is combined with a visit to one of the few Mushroom Museums of the world and the mushroom product tasting that is offered in the Museum creates an original and unique experience.
The number of participants is between 4 and 40 people and the price per person depends on the number of participants. Less than 4 people can also form a truffle hunting group, provided they cover the minimum cost.
THE EXPERIENCE
The truffle hunting
Christos and his truffle-hunting dog, Brio, are waiting for us! The moment we meet the truffle hunting begins. We discover the first truffle, the second, the third… Brio is unstoppable and we don’t lose him from our sight. After a while he stops. We have seen his abilities and it is Christos turn to play his role.
The truffle pasta dish
Christos puts his cap on and he starts cooking. He uses an innovative pan that can fill 50 dishes. He will cook a super delicious truffle pasta dish, in which he will add wild mushrooms too. During the cooking process, Christos reveals the secret of truffle. The pasta dish is served and the bottles of wines are opened. This is how a tasteful heaven looks like!
The Museum
After lunch, we return to the Museum. We are tour guided around and focus mostly on mushrooms. Then it is time for mushroom delicacies! (Both savory and sweet.) Rich mushroom flavors are there for us to taste. These mushrooms products can be bought from the souvenir shop of the Museum either for consumption or as gift. There are 51 (!) different mushroom and truffle products to choose from. Their package is exceptional and they were created by the Museum, following high quality standards.
The schedule
10.00 Departing from the Museum
10.30 The truffle hunting begins!
11.15 Truffle pasta dish cooking
12.15 End of truffle hunting
12.45 Visit to the Museum, guided tour, mushroom product tasting
13.30 End of program
Note: The activity can be scheduled in different ways too: afternoon hours, depending on the season. It can even be combined with other activities in the future (e.g. visit to wineries, creameries e.tc)
For more information visit: www.meteoramuseum.gr www.trufflehunting.net, or email us at:
info@meteoramuseum.gr info@trufflehunting.net or call us: 00302432024959.
Source: www.meteoramuseum.gr
Truffle Hunting at Meteora
The Natural History Museum of Meteora and Mushroom Museum, during its effort to create alternative touristic activities, that showcase our nature’s wealth, is organizing and hosting truffle hunting activities in cooperation with travel offices. Special trained truffle dogs with their trainer are searching for this unique fruit of Greek nature. They offer an original experience that can be enjoyed... read more
Hellenic Culture Museum
The Hellenic Culture Museum is located in the city center of Kalambaka and houses the private collection of Mr Pavlos Balogiannis in a space of 1000 sq.meters dedicated to the history of Greek education and learning, aspiring to serve its educational and cultural orientation. The museum aims at the preservation,study, promotion and encancement of Greek Education and its values and hopes to establish... read more
Truffle Hunting at Meteora
A new experience for every visitor Luxury for few becomes opportunity for many A UNIQUE EXPERIENCE The Natural History Museum of Meteora and Mushroom Museum is proposing an amazing experience: Truffle hunting under the rocks of Meteora! In the beautiful and unknown forests of the region, near the city of Kalampaka, visitors have the opportunity to enjoy a unique truffle hunting, to taste a delicious... read more
The Gaia Winery on Santorini (the firm has another one in Nemea) is on the eastern side of the island, right next to the sea, near the airport and between the villages of Kamari and Monolithos. It is housed in an exquisite stone building constructed in the early 20th century, which used to be one of the 13 tomato processing plants on the island.
The abandoned cannery was purchased and renovated by Gaia Winery in 1999, giving it a second lease on life, this time as a winery. This impressive structure, an example of an early factory of Greece, has found a new use and through it has retained its industrial form and function.
Μore at Greek Gastronomy Guide…
Source: Greek Gastronomy Guide
Gaia Winery
The Gaia Winery on Santorini (the firm has another one in Nemea) is on the eastern side of the island, right next to the sea, near the airport and between the villages of Kamari and Monolithos. It is housed in an exquisite stone building constructed in the early 20th century, which used to be one of the 13 tomato processing plants on the island. The abandoned cannery was purchased and renovated... read more
Antonis Arvanitis Winery
Among the new wineries and the new vintners of Santorini who bring honour to Greece abroad with their wines, there is a veteran. Antonis Arvanitis is a warm human being and he greets you that way at his cellar in Megalochori not far from Pyrgos. At “Antonis Arvanitis Winery” one can drink the old nychteri, the wine that was harvested over-ripe and fermented in old French or Russian barrels.... read more
Estate Argyros Winery
The Estate Argyros Winery was established by Georgios Argyros in 1903. At that time his ambition was to expand his vineyard to 2 hectares and that is why he created the winery. In 1950 the winery passed to his son Mattheos, who extended it to 6 hectares. In 1974 it was taken over by Yannis Argyros who expanded the area of the vineyard to 26 hectares, modernized the winery (“Estate Argyros”) and worked... read more
Koutsoyannopoulos Winery
The Koutsoyannopoulos Winery on Santorini includes the unique Koutsoyannopoulos Wine Museum. The museum presents the history of wine and the life of the Santorinian vintner from 1660 to 1970 in an old and labyrinthine winery, eight metres below the surface and 300 metres long. Visitors are shown around the history of wine through the use of mobile and still reproductions, while automatic electronic... read more
Yiannis Nomikos Estate
On the country road towards Kamari, in a traditional domed complex of buildings is the Yiannis Nomikos Estate, the most complete agricultural-processing facility in Santorini. Here they process and package various local products, including fava, sun-dried tomatoes, pistachios and candied fruit. “If you want to cultivate fava successfully you must become fava yourself!” This was the advice... read more
Venetsanos Winery
The Venetsanos Winery, built in 1949 by the Venetsanos family from Megalochori, was the first industrial winery on Santorini. Giorgos Venetsanos’s family, one of the most prosperous on the island, had left for Cairo, Egypt between the wars and when they returned they bought up large tracts of land, including one in Megalohori, above Athinios bay. Built on the edge of the caldera, exactly above... read more
Among the new wineries and the new vintners of Santorini who bring honour to Greece abroad with their wines, there is a veteran. Antonis Arvanitis is a warm human being and he greets you that way at his cellar in Megalochori not far from Pyrgos.
At “Antonis Arvanitis Winery” one can drink the old nychteri, the wine that was harvested over-ripe and fermented in old French or Russian barrels. This was the wine people used to drink thirty years ago on the island and in its tavernas, before assyrtiko took on its present divine form and became the most sought after Greek wine.
Μore at Greek Gastronomy Guide…
Source: Greek Gastronomy Guide
Gaia Winery
The Gaia Winery on Santorini (the firm has another one in Nemea) is on the eastern side of the island, right next to the sea, near the airport and between the villages of Kamari and Monolithos. It is housed in an exquisite stone building constructed in the early 20th century, which used to be one of the 13 tomato processing plants on the island. The abandoned cannery was purchased and renovated... read more
Antonis Arvanitis Winery
Among the new wineries and the new vintners of Santorini who bring honour to Greece abroad with their wines, there is a veteran. Antonis Arvanitis is a warm human being and he greets you that way at his cellar in Megalochori not far from Pyrgos. At “Antonis Arvanitis Winery” one can drink the old nychteri, the wine that was harvested over-ripe and fermented in old French or Russian barrels.... read more
Estate Argyros Winery
The Estate Argyros Winery was established by Georgios Argyros in 1903. At that time his ambition was to expand his vineyard to 2 hectares and that is why he created the winery. In 1950 the winery passed to his son Mattheos, who extended it to 6 hectares. In 1974 it was taken over by Yannis Argyros who expanded the area of the vineyard to 26 hectares, modernized the winery (“Estate Argyros”) and worked... read more
Koutsoyannopoulos Winery
The Koutsoyannopoulos Winery on Santorini includes the unique Koutsoyannopoulos Wine Museum. The museum presents the history of wine and the life of the Santorinian vintner from 1660 to 1970 in an old and labyrinthine winery, eight metres below the surface and 300 metres long. Visitors are shown around the history of wine through the use of mobile and still reproductions, while automatic electronic... read more
Yiannis Nomikos Estate
On the country road towards Kamari, in a traditional domed complex of buildings is the Yiannis Nomikos Estate, the most complete agricultural-processing facility in Santorini. Here they process and package various local products, including fava, sun-dried tomatoes, pistachios and candied fruit. “If you want to cultivate fava successfully you must become fava yourself!” This was the advice... read more
Venetsanos Winery
The Venetsanos Winery, built in 1949 by the Venetsanos family from Megalochori, was the first industrial winery on Santorini. Giorgos Venetsanos’s family, one of the most prosperous on the island, had left for Cairo, Egypt between the wars and when they returned they bought up large tracts of land, including one in Megalohori, above Athinios bay. Built on the edge of the caldera, exactly above... read more
The Estate Argyros Winery was established by Georgios Argyros in 1903. At that time his ambition was to expand his vineyard to 2 hectares and that is why he created the winery. In 1950 the winery passed to his son Mattheos, who extended it to 6 hectares. In 1974 it was taken over by Yannis Argyros who expanded the area of the vineyard to 26 hectares, modernized the winery (“Estate Argyros”) and worked hard to insure quality.
The Argyros Vinsanto of 1987 was rated the best Vinsanto created on Santorini, while in 2005 and 2006 the winery was placed in the top 100 wineries in the world, according to the respected magazine Wine and Spirits.
Μore at Greek Gastronomy Guide…
Source: Greek Gastronomy Guide
Gaia Winery
The Gaia Winery on Santorini (the firm has another one in Nemea) is on the eastern side of the island, right next to the sea, near the airport and between the villages of Kamari and Monolithos. It is housed in an exquisite stone building constructed in the early 20th century, which used to be one of the 13 tomato processing plants on the island. The abandoned cannery was purchased and renovated... read more
Antonis Arvanitis Winery
Among the new wineries and the new vintners of Santorini who bring honour to Greece abroad with their wines, there is a veteran. Antonis Arvanitis is a warm human being and he greets you that way at his cellar in Megalochori not far from Pyrgos. At “Antonis Arvanitis Winery” one can drink the old nychteri, the wine that was harvested over-ripe and fermented in old French or Russian barrels.... read more
Estate Argyros Winery
The Estate Argyros Winery was established by Georgios Argyros in 1903. At that time his ambition was to expand his vineyard to 2 hectares and that is why he created the winery. In 1950 the winery passed to his son Mattheos, who extended it to 6 hectares. In 1974 it was taken over by Yannis Argyros who expanded the area of the vineyard to 26 hectares, modernized the winery (“Estate Argyros”) and worked... read more
Koutsoyannopoulos Winery
The Koutsoyannopoulos Winery on Santorini includes the unique Koutsoyannopoulos Wine Museum. The museum presents the history of wine and the life of the Santorinian vintner from 1660 to 1970 in an old and labyrinthine winery, eight metres below the surface and 300 metres long. Visitors are shown around the history of wine through the use of mobile and still reproductions, while automatic electronic... read more
Yiannis Nomikos Estate
On the country road towards Kamari, in a traditional domed complex of buildings is the Yiannis Nomikos Estate, the most complete agricultural-processing facility in Santorini. Here they process and package various local products, including fava, sun-dried tomatoes, pistachios and candied fruit. “If you want to cultivate fava successfully you must become fava yourself!” This was the advice... read more
Venetsanos Winery
The Venetsanos Winery, built in 1949 by the Venetsanos family from Megalochori, was the first industrial winery on Santorini. Giorgos Venetsanos’s family, one of the most prosperous on the island, had left for Cairo, Egypt between the wars and when they returned they bought up large tracts of land, including one in Megalohori, above Athinios bay. Built on the edge of the caldera, exactly above... read more
The Koutsoyannopoulos Winery on Santorini includes the unique Koutsoyannopoulos Wine Museum. The museum presents the history of wine and the life of the Santorinian vintner from 1660 to 1970 in an old and labyrinthine winery, eight metres below the surface and 300 metres long. Visitors are shown around the history of wine through the use of mobile and still reproductions, while automatic electronic audio guides explain it all in fourteen available languages.
Great care and attention has been taken to show and tell all the stages of wine production along the route in specially decorated kanaves (underground storage rooms). Pruning the vines, ploughing the soil, harvesting the grapes, weighing and pressing the harvest, cleaning the vats, crafting the barrels, distilling the raki, loading the boats for export are all shown, interspersed with old tools, containers and rare machinery.
Μore at Greek Gastronomy Guide…
Source: Greek Gastronomy Guide
Gaia Winery
The Gaia Winery on Santorini (the firm has another one in Nemea) is on the eastern side of the island, right next to the sea, near the airport and between the villages of Kamari and Monolithos. It is housed in an exquisite stone building constructed in the early 20th century, which used to be one of the 13 tomato processing plants on the island. The abandoned cannery was purchased and renovated... read more
Antonis Arvanitis Winery
Among the new wineries and the new vintners of Santorini who bring honour to Greece abroad with their wines, there is a veteran. Antonis Arvanitis is a warm human being and he greets you that way at his cellar in Megalochori not far from Pyrgos. At “Antonis Arvanitis Winery” one can drink the old nychteri, the wine that was harvested over-ripe and fermented in old French or Russian barrels.... read more
Estate Argyros Winery
The Estate Argyros Winery was established by Georgios Argyros in 1903. At that time his ambition was to expand his vineyard to 2 hectares and that is why he created the winery. In 1950 the winery passed to his son Mattheos, who extended it to 6 hectares. In 1974 it was taken over by Yannis Argyros who expanded the area of the vineyard to 26 hectares, modernized the winery (“Estate Argyros”) and worked... read more
Koutsoyannopoulos Winery
The Koutsoyannopoulos Winery on Santorini includes the unique Koutsoyannopoulos Wine Museum. The museum presents the history of wine and the life of the Santorinian vintner from 1660 to 1970 in an old and labyrinthine winery, eight metres below the surface and 300 metres long. Visitors are shown around the history of wine through the use of mobile and still reproductions, while automatic electronic... read more
Yiannis Nomikos Estate
On the country road towards Kamari, in a traditional domed complex of buildings is the Yiannis Nomikos Estate, the most complete agricultural-processing facility in Santorini. Here they process and package various local products, including fava, sun-dried tomatoes, pistachios and candied fruit. “If you want to cultivate fava successfully you must become fava yourself!” This was the advice... read more
Venetsanos Winery
The Venetsanos Winery, built in 1949 by the Venetsanos family from Megalochori, was the first industrial winery on Santorini. Giorgos Venetsanos’s family, one of the most prosperous on the island, had left for Cairo, Egypt between the wars and when they returned they bought up large tracts of land, including one in Megalohori, above Athinios bay. Built on the edge of the caldera, exactly above... read more
On the country road towards Kamari, in a traditional domed complex of buildings is the Yiannis Nomikos Estate, the most complete agricultural-processing facility in Santorini. Here they process and package various local products, including fava, sun-dried tomatoes, pistachios and candied fruit.
“If you want to cultivate fava successfully you must become fava yourself!”
This was the advice given by Yiannis’s father, Tzortzis, who wanted in this way to pass on to his young son the message that he must learn all the plant’s secrets in order to succeed. Which are the best places to grow it, where does it ripen early and where late, what is the best time of day to harvest it so that its little sack full of seeds doesn’t break (at dawn so the dew keeps it moist), how to dry it naturally. Many years have gone by since then and Yiannis has every reason to claim that “I have contact with every grain of fava”.
Μore at Greek Gastronomy Guide…
Source: Greek Gastronomy Guide
Gaia Winery
The Gaia Winery on Santorini (the firm has another one in Nemea) is on the eastern side of the island, right next to the sea, near the airport and between the villages of Kamari and Monolithos. It is housed in an exquisite stone building constructed in the early 20th century, which used to be one of the 13 tomato processing plants on the island. The abandoned cannery was purchased and renovated... read more
Antonis Arvanitis Winery
Among the new wineries and the new vintners of Santorini who bring honour to Greece abroad with their wines, there is a veteran. Antonis Arvanitis is a warm human being and he greets you that way at his cellar in Megalochori not far from Pyrgos. At “Antonis Arvanitis Winery” one can drink the old nychteri, the wine that was harvested over-ripe and fermented in old French or Russian barrels.... read more
Estate Argyros Winery
The Estate Argyros Winery was established by Georgios Argyros in 1903. At that time his ambition was to expand his vineyard to 2 hectares and that is why he created the winery. In 1950 the winery passed to his son Mattheos, who extended it to 6 hectares. In 1974 it was taken over by Yannis Argyros who expanded the area of the vineyard to 26 hectares, modernized the winery (“Estate Argyros”) and worked... read more
Koutsoyannopoulos Winery
The Koutsoyannopoulos Winery on Santorini includes the unique Koutsoyannopoulos Wine Museum. The museum presents the history of wine and the life of the Santorinian vintner from 1660 to 1970 in an old and labyrinthine winery, eight metres below the surface and 300 metres long. Visitors are shown around the history of wine through the use of mobile and still reproductions, while automatic electronic... read more
Yiannis Nomikos Estate
On the country road towards Kamari, in a traditional domed complex of buildings is the Yiannis Nomikos Estate, the most complete agricultural-processing facility in Santorini. Here they process and package various local products, including fava, sun-dried tomatoes, pistachios and candied fruit. “If you want to cultivate fava successfully you must become fava yourself!” This was the advice... read more
Venetsanos Winery
The Venetsanos Winery, built in 1949 by the Venetsanos family from Megalochori, was the first industrial winery on Santorini. Giorgos Venetsanos’s family, one of the most prosperous on the island, had left for Cairo, Egypt between the wars and when they returned they bought up large tracts of land, including one in Megalohori, above Athinios bay. Built on the edge of the caldera, exactly above... read more
The Venetsanos Winery, built in 1949 by the Venetsanos family from Megalochori, was the first industrial winery on Santorini. Giorgos Venetsanos’s family, one of the most prosperous on the island, had left for Cairo, Egypt between the wars and when they returned they bought up large tracts of land, including one in Megalohori, above Athinios bay.
Built on the edge of the caldera, exactly above the Athinios port, the Venetsanos Winery had the quirk that it was designed to take advantage of the law of gravity, compensating for the scarcity of electrical power at the time. Due to the inclination of the soil, it was constructed on four different levels, each devoted to a particular stage of vinification, allowing the wine to flow naturally.
Μore at Greek Gastronomy Guide…
Source: Greek Gastronomy Guide
Gaia Winery
The Gaia Winery on Santorini (the firm has another one in Nemea) is on the eastern side of the island, right next to the sea, near the airport and between the villages of Kamari and Monolithos. It is housed in an exquisite stone building constructed in the early 20th century, which used to be one of the 13 tomato processing plants on the island. The abandoned cannery was purchased and renovated... read more
Antonis Arvanitis Winery
Among the new wineries and the new vintners of Santorini who bring honour to Greece abroad with their wines, there is a veteran. Antonis Arvanitis is a warm human being and he greets you that way at his cellar in Megalochori not far from Pyrgos. At “Antonis Arvanitis Winery” one can drink the old nychteri, the wine that was harvested over-ripe and fermented in old French or Russian barrels.... read more
Estate Argyros Winery
The Estate Argyros Winery was established by Georgios Argyros in 1903. At that time his ambition was to expand his vineyard to 2 hectares and that is why he created the winery. In 1950 the winery passed to his son Mattheos, who extended it to 6 hectares. In 1974 it was taken over by Yannis Argyros who expanded the area of the vineyard to 26 hectares, modernized the winery (“Estate Argyros”) and worked... read more
Koutsoyannopoulos Winery
The Koutsoyannopoulos Winery on Santorini includes the unique Koutsoyannopoulos Wine Museum. The museum presents the history of wine and the life of the Santorinian vintner from 1660 to 1970 in an old and labyrinthine winery, eight metres below the surface and 300 metres long. Visitors are shown around the history of wine through the use of mobile and still reproductions, while automatic electronic... read more
Yiannis Nomikos Estate
On the country road towards Kamari, in a traditional domed complex of buildings is the Yiannis Nomikos Estate, the most complete agricultural-processing facility in Santorini. Here they process and package various local products, including fava, sun-dried tomatoes, pistachios and candied fruit. “If you want to cultivate fava successfully you must become fava yourself!” This was the advice... read more
Venetsanos Winery
The Venetsanos Winery, built in 1949 by the Venetsanos family from Megalochori, was the first industrial winery on Santorini. Giorgos Venetsanos’s family, one of the most prosperous on the island, had left for Cairo, Egypt between the wars and when they returned they bought up large tracts of land, including one in Megalohori, above Athinios bay. Built on the edge of the caldera, exactly above... read more
The story of the Canava Santorini distillery began in 1974 when Evangelos Lygnos commenced producing ouzo and tsikoudia (raki) with tender loving care. Born on the island in 1946, he was taught a recipe for ouzo by an old ouzo producer from Smyrna (now Izmir) in Turkey. Combining the information with the experience he gained working at the Venetsanos winery, he created and launched the first Santorinian ouzo, Canava, in 1976.
Evangelos’s son, Loukas Lygnos, has been carrying on the tradition since 1997. Even as a child, Loukas worked with his father and made his first batch of ouzo at the tender age of eleven. With a life spent in the vineyards, harvesting the crop and distilling the fermented fruit of his labours, Loukas began to accrue knowledge, memories and objects from the past. The result was that he became, apart from a good distiller, a great collector of the tools associated with viniculture and distilling.
Μore at Greek Gastronomy Guide…
Source: Greek Gastronomy Guide
Gaia Winery
The Gaia Winery on Santorini (the firm has another one in Nemea) is on the eastern side of the island, right next to the sea, near the airport and between the villages of Kamari and Monolithos. It is housed in an exquisite stone building constructed in the early 20th century, which used to be one of the 13 tomato processing plants on the island. The abandoned cannery was purchased and renovated... read more
Antonis Arvanitis Winery
Among the new wineries and the new vintners of Santorini who bring honour to Greece abroad with their wines, there is a veteran. Antonis Arvanitis is a warm human being and he greets you that way at his cellar in Megalochori not far from Pyrgos. At “Antonis Arvanitis Winery” one can drink the old nychteri, the wine that was harvested over-ripe and fermented in old French or Russian barrels.... read more
Estate Argyros Winery
The Estate Argyros Winery was established by Georgios Argyros in 1903. At that time his ambition was to expand his vineyard to 2 hectares and that is why he created the winery. In 1950 the winery passed to his son Mattheos, who extended it to 6 hectares. In 1974 it was taken over by Yannis Argyros who expanded the area of the vineyard to 26 hectares, modernized the winery (“Estate Argyros”) and worked... read more
Koutsoyannopoulos Winery
The Koutsoyannopoulos Winery on Santorini includes the unique Koutsoyannopoulos Wine Museum. The museum presents the history of wine and the life of the Santorinian vintner from 1660 to 1970 in an old and labyrinthine winery, eight metres below the surface and 300 metres long. Visitors are shown around the history of wine through the use of mobile and still reproductions, while automatic electronic... read more
Yiannis Nomikos Estate
On the country road towards Kamari, in a traditional domed complex of buildings is the Yiannis Nomikos Estate, the most complete agricultural-processing facility in Santorini. Here they process and package various local products, including fava, sun-dried tomatoes, pistachios and candied fruit. “If you want to cultivate fava successfully you must become fava yourself!” This was the advice... read more
Venetsanos Winery
The Venetsanos Winery, built in 1949 by the Venetsanos family from Megalochori, was the first industrial winery on Santorini. Giorgos Venetsanos’s family, one of the most prosperous on the island, had left for Cairo, Egypt between the wars and when they returned they bought up large tracts of land, including one in Megalohori, above Athinios bay. Built on the edge of the caldera, exactly above... read more
The Artemis Karamolegos Winery ’s roots go back to 1952, when grandfather Artemis cultivated his vines and produced wine for his own family, selling off the surplus to the rest of Santorini and thence to the rest of Greece.
“Since I can remember myself I was following my grandfather around and taking part in the all the activities – planting, pruning, harvesting. Generally, I liked dealing with the land”, Artemis Karamolegos tells us.
He took over from his grandfather and father at the Exo Gonias winery and it is he – young, active and full of passion for his work – who has managed to perform a real miracle since 2004, leading a family business far ahead in a very short time.
Μore at Greek Gastronomy Guide…
Source: Greek Gastronomy Guide
Gaia Winery
The Gaia Winery on Santorini (the firm has another one in Nemea) is on the eastern side of the island, right next to the sea, near the airport and between the villages of Kamari and Monolithos. It is housed in an exquisite stone building constructed in the early 20th century, which used to be one of the 13 tomato processing plants on the island. The abandoned cannery was purchased and renovated... read more
Antonis Arvanitis Winery
Among the new wineries and the new vintners of Santorini who bring honour to Greece abroad with their wines, there is a veteran. Antonis Arvanitis is a warm human being and he greets you that way at his cellar in Megalochori not far from Pyrgos. At “Antonis Arvanitis Winery” one can drink the old nychteri, the wine that was harvested over-ripe and fermented in old French or Russian barrels.... read more
Estate Argyros Winery
The Estate Argyros Winery was established by Georgios Argyros in 1903. At that time his ambition was to expand his vineyard to 2 hectares and that is why he created the winery. In 1950 the winery passed to his son Mattheos, who extended it to 6 hectares. In 1974 it was taken over by Yannis Argyros who expanded the area of the vineyard to 26 hectares, modernized the winery (“Estate Argyros”) and worked... read more
Koutsoyannopoulos Winery
The Koutsoyannopoulos Winery on Santorini includes the unique Koutsoyannopoulos Wine Museum. The museum presents the history of wine and the life of the Santorinian vintner from 1660 to 1970 in an old and labyrinthine winery, eight metres below the surface and 300 metres long. Visitors are shown around the history of wine through the use of mobile and still reproductions, while automatic electronic... read more
Yiannis Nomikos Estate
On the country road towards Kamari, in a traditional domed complex of buildings is the Yiannis Nomikos Estate, the most complete agricultural-processing facility in Santorini. Here they process and package various local products, including fava, sun-dried tomatoes, pistachios and candied fruit. “If you want to cultivate fava successfully you must become fava yourself!” This was the advice... read more
Venetsanos Winery
The Venetsanos Winery, built in 1949 by the Venetsanos family from Megalochori, was the first industrial winery on Santorini. Giorgos Venetsanos’s family, one of the most prosperous on the island, had left for Cairo, Egypt between the wars and when they returned they bought up large tracts of land, including one in Megalohori, above Athinios bay. Built on the edge of the caldera, exactly above... read more
Whoever knows Santorini well, must surely have a great deal of respect for Haridimos Hatzidakis, the pioneering yet humble oenologist who contributed decisively to Boutari’s work when the latter established himself on the island in 1992 and whose choices changed Santorini’s wine scene.
At Boutari’s Winery, Haridimos met Konstandina Chrysou who was also working there. The pair fell in love and decided to develop a vineyard on the road to the monastery of Profitis Elias, which had been abandoned by Konstandina’s parents when they had left for Athens following the earthquake of 1956. Haridimos began replanting and they created a little underground winery in a cave at the bottom of the field. The lovers went to Crete to get married and when Haridimos’s parents tried to offer the traditional gift of gold to the bride, she disarmingly told them that she would prefer a gift of barrels, which were expensive at the time, so that they could begin making wine.
Μore at Greek Gastronomy Guide…
Source: Greek Gastronomy Guide
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