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Nikos Argyriou's love for  good wine and his knowledge of agricultural production created the first vineyards in 1998. The Argyriou winery was created_cc781905-5cde-3158bdb the first vinification of the white and red "Erochos".

 

Nikos Argyriou was born in Polydroso, Parnassos, and his family was engaged in farming. Since 1982 his activities have been related to the cultivation of tobacco and other agricultural products and this shows his relationship with the land and its cultivation. The appropriate soil-climatic conditions of the Parnassos region, ideal  for the cultivation of not only Greek but also international varieties that bring excellent results, contributed to this decision to a large extent.

 

The winemaker has transmitted his love and passion for wine to his family, who support and develop the activities of the Estate, as well as to those who cooperate with the estate.

"We take care of the earth and return what we get from nature"

 

The total area of the vineyard today amounts to 300 acres, which is enough to meet the annual demand for wine exclusively from privately owned vineyards. Due to the ideal soil-climatic conditions that prevail in the region, it is recommended to cultivate both indigenous and international vine varieties giving excellent results. The vineyard is located in the wider area of Parnassos divided into two parts at Balos and Anamero. The altitude ranges between 400-550 meters and the soils are sloping with good drainage.

The vineyard belongs to an integrated management program , so the production of grapes is guided by respect for both the consumer and the environment. It is important that the multitude of work in the vineyard, such as pruning, pruning, leafing, harvesting is done manually, emphasizing the human factor that is extremely important for the creation of the final product.

The wine industry has taken a leading role in green business practices. At Argyrio winery we apply a production standard aiming at the best result with the natural environment as a key priority, actively participating in a series of important programs that shape the future for the wine industry.

The sustainable practices we apply concern the cultivation of vines, production and winemaking.

 
 
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The Greek varieties cultivated in the estate, are the Mavroudi, a variety that was revived by Nikos Argyriou after years of experimentation and which now forms the basis of most of the red wines of the estate.

 

There is also the robust Roditis, and the refined Robola, the mineral Assyrtiko, and the aromatic Malagouzia, varieties that not only have already been awarded with distinctions, but also have a global perspective.

 

Regarding international varieties, we cultivate the classic white Sauvingnon Blanc and the Chardonnay, while with reference to the red ones, we produce the world-famous Merlot, the Cabernet Sauvignon, and the Pinot Noir.

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The winery is located within the settlement of Polydrosos and is surrounded by a small vineyard. In 2011 that space was expanded in order to accommodate the new increased production; so, now the winery is divided into two sections.

The first section includes wine-making equipment, i.e. stainless-steel cooling tanks for the wine-making of white and red wines, as well as the pressing facility and other equipment necessary for the production process. The second section houses the bottling line, as well as the resting places for the oak barrels where the wine is aging.

In 2009, a standard wine-tourist unit was created in Polydrosos for our visitors – lovers of wine – operated by members of the Argyriou family,  offering tourists the opportunity to try the varieties of the estate wines in a specially designed space (cellar), while visitors, on the other hand, are able to stay in Polydrosos to enjoy both the wonderful local cuisine, and the various activities offered in the area.

 
 
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The word "Terroir" comes from the French word "terre" which means earth or land. However, in the description of wines it has acquired a broader meaning. Terroir is a complex concept comprising climatic conditions (micro-climate), soil composition, topology (slope, altitude, and sun exposure), the relationship of the earth to the liquid element, and the human factor in the vineyard.

The soil is loamy clay, i.e. the soil composition is cohesive, thus helping to achieve low acreage yields for the best possible quality of the grapes.

Regarding the climatic and topographic conditions, we would say that they are ideal. The area is characterized by dry summers and mild winters while the altitude at which the vineyards are located (400/550 meters) helps considerably in the production of good quality of wines.

The main feature of the area is a continual "breeze" blowing from the mountain massifs of Parnassus, Kallidromo and Oiti that surround the vineyard and allow the north winds to constantly penetrate the area, thus maintaining low temperatures plus sufficiently oxygenating the vineyard during the summer time. Moreover, the climate is considered dry, which is quite an important parameter for the proper development and yield of the vineyard.

In order, however, for the term "terroir" to take substance, human intervention in the vineyard must be taken into account. The viticulturist, based on the viticultural techniques and his dedication to the vineyard, will create his own tradition in the wine production of the Parnassus area.

The wines of the Argyriou Estate have, after 20 years of viticulture in the area of ​​Parnassus, acquired their own special identity.