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With a long family tradition in the historical viticultural region of Aigio since 1946, the Katsikostas family has passed on to the 3rd generation. Siblings Loukas and Sousanna, with oenology studies in France, took over Achaion Oenotiki in 2004. The selection of the best grapes from Achaia and Aigialeia, such as the mountainous Mavrodaphne and less common varieties like sideritis, embodies the winery's vision for its wines.
Achaion Oenotiki focuses on vinifying indigenous varieties cultivated in the mountainous region of Aigialeia to produce high-quality wines that enhance the region's growth and reputation.
The grapes are kept in a refrigerator at 8˚C for 48 hours. Then, after destemming, the berries are cold-macerated for 12 hours. Following a brief soaking with the pomace, the clean must is transferred to a stainless steel tank for malolactic fermentation. The wine is bottled without filtration.
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