The story begins when Yiannis Papadopoulos, a civil engineer by profession, decides to make the wine he loves to drink and share with his friends. This decision soon changed the nature of his relationship with wine: From the role of the wine lover, he pivoted to the winemaker role. First he revives a family-owned vineyard and constructs a frugal facility that would house the wine making process in his old paternal home in Mikrochori, Drama. A small underground cellar is built for the aging of the first vintage and the ones that would follow. The first experimental wines are released with the contribution of consultant oenologists and show enormous potential. Some years later, his friend and fellow wine lover Yiannis Kalaitzidis, architect and engineer, joins in partnership.
Following that time’s trends and focusing on Bordeaux-varietal wines, the first varieties planted were international, including Sauvignon Blanc, Cabernet Sauvignon, Merlot, Chardonnay and Syrah that were followed by a discerning selection of Greek emblematic varieties such as Assyrtiko, Malagousia, Agiorgitiko and Xinomavro.
