The Beginning
Hatzidakis Winery in 1996 Haridimos Hatzidakis replanted a small vineyard which was abandoned since 1956, because of the large earthquake in Santorini. This vineyard of half hectare, which lies at an altitude of 330 meters, in the village of Pyrgos Kallistis, was cultivated organically with Aidani, an indigenous variety of Santorini.
An existing traditional small cave was transformed, in the summer of 1997, into a winery or ‘Kanava”, which is the traditional name of the wineries of Santorini. The first bottles of wine of the winery were released in May 1999, with the "Santorini", harvested in 1998 and the Red "Mavrotragano» vintage 1997.
This was the beginning for the Hatzidakis Winery.
The Present
Winery and vineyards are located within the classified zone of Protected Designation of Origin (PDO) Santorini, especially in the villages Pyrgos Kallistis, Megalochori, Emporio and Akrotiri.
We cultivate a total of 10 hectares of vineyards, at an altitude from 70 up to 350 meters, with mainly South or Southeast orientation and with the white varieties of Assyrtiko, Aidani and the red variety Mavrotragano. In all of our vineyards we apply organic farming.
We make up our production from grapes of cooperating winegrowers in order to produce more dry white wines, a red dry, a sweet traditional Vinsanto wine, from sun dried white grapes and a sweet red Voudomato wine from also sundried red grapes of the Voudomato variety.
Based on the contractual agriculture, we have already concluded agreements with growers who also cultivate their vineyards organically and are controlled accordance with the European control system of organic farming. We produce two organic wines from the varieties Aidani (100% Aidani – PGI Cyclades) and Assyrtiko (100% Assyrtiko – PDO Santorini).
Wines and vineyards of Santorini
The peculiarity of the vineyards of Santorini is mainly associated with the indigenous varieties, the island's unique ecosystem, which is characterized by volcanic soil, strong winds, rare rainfalls, hot and dry summers but also with the very important fact that the Vineyards of Santorini have never been infected by Phylloxera. The old ungrafted, non-irrigated vines of Santorini are trained by the growers into basket-like shapes on the soil surface or like short Cups, in order to protect them from strong winds. They are watered by the summer night humidity that remains on the volcanic soil.
The low yields, ranging between 3 and 3.5 tons of grapes per hectare (or 20 hl/ha) gives to the wines aromatic finesse, mineral palate, lavish volume and a high capacity of ageing and resulting in wines of an intense and complex character.
As such, the wines of Santorini are offered as wines of high gastronomic value.
Oenologist Haridimos Hatzidakis
Haridimos Hatzidakis studied at the Department of Oenology and Beverage Technology of the Technological Educational Institute of Athens. He was awarded as one of the best students of his department, full of passion for Oenology and Viticulture.
He remained loyal to the principles of Organic Farming, because as he used to say “a good wine is made in a Winery, but an exceptional wine is made only in the Vineyard”. He experimented with the production of natural wines which were received with enthusiasm by wine lovers from all over the world. The aim of Haridimos was to explore the indigenous varieties of Santorini. Moreover, he wanted to promote the richness and the unique complexity of the vineyards of the island, which still have many “hidden secrets” to reveal!
Haridimos Hatzidakis passed away on 11 August 2017 leaving his family and friends and all those who believed in him and his unprecedented wines in utter devastation.
He was characterized as “The Wizard of Wine”.
