A 1984 estate on Flioundos street that presents itself as an organic winery, open Monday to Saturday 09:00 to 15:00 with walk ins welcome, a kitchen, a shop and step free access.
Tip: One of the few addresses in the zone you can reach without an appointment, which makes it the safe bet on a short trip.
Address: Flioundos 68, 20500 Nemea, Corinthia, Greece
A family cellar at Xerokampos started in 1986, working its own organically farmed vineyards and buying from selected growers in mountain Mantinia, Aigialeia and the Corinthian hills.
Tip: The range splits between Nemea reds and whites from the partner growers. Book the visit through the estate's own page.
Anna Arapoglou Halkia came from Australia in 1985, married into a grower family and began making small batches in 2004. The vineyards were all certified organic by 2007 and the winery opened to the public in 2017.
Tip: The wines are unfined and unfiltered, with no additives or processing aids and 30 mg per litre of sulfites added at bottling. Walk ins are taken but call first.
Parcels at Koutsi, Petri and Asprokampos between roughly 420 and 650 metres, farmed organically under DIO certification, with selected Agiorgitiko clones of fifteen to twenty five years old.
Tip: Two bottlings only, 10,000 of the Reserve and 10,000 of the Sovereign Grand Reserve. Six guest suites sit on the top level of the cellar.
A family cellar at Xerokampos started in 1986, working its own organically farmed vineyards and buying from selected growers in mountain Mantinia, Aigialeia and the Corinthian hills.
Tip: The range splits between Nemea reds and whites from the partner growers. Book the visit through the estate's own page.
A family holding at Koutsi that converted its land to organic farming in 1998 and turns Agiorgitiko and Roditis into certified grape vinegars, balsamic and petimezi rather than wine, with tours and tastings on site.
Tip: The oldest plot dates from 1888 and is still in production. The balsamic spends three years in French oak before release.
Anna Arapoglou Halkia came from Australia in 1985, married into a grower family and began making small batches in 2004. The vineyards were all certified organic by 2007 and the winery opened to the public in 2017.
Tip: The wines are unfined and unfiltered, with no additives or processing aids and 30 mg per litre of sulfites added at bottling. Walk ins are taken but call first.
The estate labels itself Organic Vineyards Papaioannou and farms 630 stremmata of owned vines by organic methods, spread across Xirokampos, Ai Lia Dosara, Kolones, Paries, Gephiraki and Valtetsi.
Tip: The spread of parcels and vine ages is the reason the range runs so wide. Visits are by appointment, with a shop on site.
Parcels at Koutsi, Petri and Asprokampos between roughly 420 and 650 metres, farmed organically under DIO certification, with selected Agiorgitiko clones of fifteen to twenty five years old.
Tip: Two bottlings only, 10,000 of the Reserve and 10,000 of the Sovereign Grand Reserve. Six guest suites sit on the top level of the cellar.
An Asprokampos cellar of 25,000 bottles working calcareous clay at the top of the zone, treating with sulfur and copper only, controlling weeds mechanically and feeding the soil with its own pressed stalks and skins.
Tip: Asprokampos takes rain in spring and summer that the plain does not, which is why the copper goes on. Visits by arrangement.
