PETRAKOPOULOS

With a vision of showcasing the wealth of Kefalonian grape and vine diversity, Petrakopoulos create unique, high quality wines from the valuable local varieties and from charismatic vineyards of the island. With organic practices and handcrafted processes, they offer a rare collection of young and aged wines in a limited number of bottles.

In Thiramonas, a small picturesque village of Southern Kefalonia, Nikos Petrakopoulos carries on a centuries-old family tradition. As a descendant of the Melissinoi and Solomoi families, he aspires to leave his personal mark on the island’s cultural promotion, building on its wine-making wealth and rare local grape varieties.

Oenologist, winemaker and farm manager Kiki Siameli promotes biodynamic and organic practices while demonstrating the versatility of the indigenous varieties, with a range of expressions of Robola, Zakynthino, Mavrodafne, Muscat and more.

  • Palia Armakia Robola 2019

    From such a sensitive variety one would expect that the version with the least sulfites will have a short duration in time. In reality not only denies it but even rewards our persistence in the old vineyards and the minimal interventions, presenting a truly wonderful development.

    “The 2019, at 13% abv, is expressive, lemony, with intense fennel and minty aromas alongside mineral notes. Orange zest. On the palate it is lean, slightly phenolic, with high energy and vibrancy of fruit. The long salty finish confirms that Robola could be considered as a baby Assyrtiko.” - Yiannis Karakasis MW

  • Gold Zakynthino 2019

    This rare and versatile variety, as its name suggests, originates from neighboring Zakynthos. Most of the vineyards in our area are 50-60 years old with own-rooted Pre-Phylloxera vines. The most charismatic locations for the cultivation of the variety are the clay-sandy southeastern slopes of the villages of Thiramona, Mavrata, Ratzakli.

    The irresistible and unruly personality of the fresh wine turn into a complex and charming character. Its impressive bowl is dominated by sweet quince, bergamot, ripe apricot and pear while its oily texture balances with its unique natural acidity.

  • Mavro Mavrodafne 2018

    The vines traditionally cultivated in the island comprise small sized grapes of average yield, high concentration and an intense aromatic character. The Mavrodaphne variety is well established in Greece and known for its sweetness on the nose and in the mouth. This is not the case for the local variety of Kefalonia which typically produces stunning PGI wines of traditionally dry vinification.

    Its exuberant character develops over time while denatured tannins offer a harmonious and complete mouthfeel. Fresh inks give way to spicy notes, herbal aromas stand out and the mouth is filled with black fruit, sage and bitter chocolate.