KTIMA ZAFEIRAKIS

In the city of Tyrnavos, within the PGI Tyrnavos zone located in Thessaly, Central Greece, lies Domaine Zafeirakis, with the Zafeirakis family practicing viticulture for more than 100 years. Christos Zafeirakis, a 4th-generation winemaker, studied Oenology in Athens and continued his studies at the University of Turin and the Agricultural University of Milan for a Master’s in Winery Management, while working for many years in several Italian regions such as Piemonte, Alto Adige, and Tuscany. In 2005, upon his return from Italy and following the family tradition in winemaking, he planted his first organic vineyard. Christos is considered one of the new, pioneering Greek winemakers and is widely known for the revival of the indigenous Limniona variety, creating elegant, world-class wines while also leaving his mark on Malagousia and Chardonnay with his distinctive style. “Love, Knowledge and Respect for Tradition are the key elements in creating our wines, aiming to convey the expression of the vineyards, their aromas and taste into your glass.” Christos Zafeirakis.

Tyrnavos, located at the foothills of Olympus, the seat of the mythical Greek gods, has for centuries been one of Greece’s main wine-producing regions. Today, the Zafeirakis Estate owns and cultivates more than 150 stremmas of vineyards, mainly in the Paliomylos and Kampilaga areas, planted with indigenous Greek varieties such as Limniona, Malagouzia, and Assyrtiko, as well as international varieties like Chardonnay. The vineyards of Paliomylos are planted on sandy clay soil with a high content of flint and low calcium concentration, which offers early ripening with elegance and a saline character. The vineyards in Kampilaga are planted on clayey soil with a high calcium concentration, while the soil contains a high concentration of trace elements and drought resistance.

White wines White wines are produced from the Malagousia, Assyrtiko, and Chardonnay varieties. The grapes are chilled for 24 hours at 7°C and then pressed without crushing and destemming. Alcoholic fermentation takes place in stainless steel tanks or 2400 L wooden barrels without the addition of selected yeasts and enzymes. Red wines For the red wines from the Limniona variety, the classic method of red grape vinification is applied in stainless steel tanks as well as in wooden tanks with capacities of 3000 and 5000 liters. Maceration lasts 17–24 days and malolactic fermentation is completed in oak barrels. Maturation will continue in new and old barrels of 1200, 2400, 3000, and 5000 liters and in amphorae, while after bottling a 12-month bottle aging follows.