22/05/2026
2020: it’s covid, had just opened Alibertos, and as happens every August, Giorgos’ father has bought some grapes for his own wine, bought from a small local parcel. There’s a lot, so naturally, Giorgos decides to make a wine that is totally him, and totally Crete, in his style. Light pressure, the skins left with the juice for 4 hours in an open tank for the fermentation - and nothing else. Then it went to a tank, filled to the top, for at least one year. After that, he put just 100ml in a glass. “The wine was fruity with a nice structure but also, in my opinion, not ready yet.”
So next year, same thing: the structure was better, and the fruit tasted so fresh that Giorgos was sure it will give more.
2023: structure was even better, acidity was so really present and giving a lot of freshness in the mouth. There was also almost the typical herbal character of Romeiko.
So by 2024, the wine was so close, “like smells nothing and that was a good sign in my mind that we are close to what I wanted,” Giorgos says. It was so great in the mouth that he was sure 2025 will be the time.
But then last year, he saw that the wine was giving a more deep character: more herbal, more spicy, more caramel and nuts without the barrel, the acidity was there.
Now, 2026 is the year.
