Rarissima perla nera spartita tra 318 bottiglie, 15 magnum e 3 jeroboam. Vitigni vecchi da salvaguardare dalla visione del facile guadagno senza sforzo, dalla mancanza di rispetto e di amore verso una cultura millenaria, verso i tesori offertoci dai nostri antenati. Ma non tutto è perso, e questo tesoro prezioso ne è la dimostrazione.
Piccoli frutti rossi e neri, maturi e squisiti, ribes, more e fragoline, respiro balsamico ed erbette secche, alloro e chiodi di garofano, noce moscata e anice, arbusti ramificati e terra battuta. Elisir medicamentoso, denso e avvolgente, dal tannino morbido e dalla marcata acidità, colma i vuoti di ogni tipo, materiali e spirituali, con la sua eterea presenza. Peculiare.
Un pensiero riguardo “Xydakis Microwinery – Koùtela 2018”
Very well described, this wine as well as all other wines of George Xydakis are small gems. George Xydakis is a dentist on the island of Mykonos and belongs to a small group of people resisting the island’s cultural sell-off. When he was a child he used to help his grandfather in his garden. His grandfather had fruit trees, all sort of vegetables and some vines in his garden. With the grapes of his garden he used to make wine for the family. When George was six or seven years old his grandfather gave him a few drops of the must to try after having pressed the grapes with their feet. This experience left a lasting impression on little George.
He studied dentistry in Athens but he returned to his island immediately after graduating. He could have sold his grandfathers old garden and made a lot of money since land prices on the island got astronomical. Instead he kept the garden and followed his grandfather’s path. He started making wine which he trank with his family and friends. He bought viticulture books, attended online viticulture courses and his wines got better and better. 2002 he started bottling and selling the wines to local restaurants as they have become known across the island. In the years to follow his wines could be found in many neighboring islands too and a few years ago he exported his first wines to the USA!
He produces about 5000 bottles all of them bottled by hand! His uses the grapes from his own garden but he also buys grapes from small winegrowers on neighboring islands. He only uses local varieties but 2017 he used for the first time some Sangiovese grapes! One of his friends who had studied in Italy brought some Sangiovese vines with him when he returned to Mykonos. These grapes were used for the Koutela 2017 which is a blend of 40% Sangiovese, 20% Mavrotragano, 15% Kountoura (Mandilaria), 15% Mavro Potamissi and 10% Mavri Xeromacherou, Mavri Askatharia and Agianniotiko. These varieties are unknown even to most wine professionals in Greece!
He only uses wild yeasts, doesn’t make any fining and filtering and only minimal sulphurization during bottling. His wines are wild with rough edges! They are absolute character wines!
You can hardly find them outside Greece. I believe the only source of supply in Europe is: http://www.stelios-weine.de
VITE DI VINO 
Very well described, this wine as well as all other wines of George Xydakis are small gems. George Xydakis is a dentist on the island of Mykonos and belongs to a small group of people resisting the island’s cultural sell-off. When he was a child he used to help his grandfather in his garden. His grandfather had fruit trees, all sort of vegetables and some vines in his garden. With the grapes of his garden he used to make wine for the family. When George was six or seven years old his grandfather gave him a few drops of the must to try after having pressed the grapes with their feet. This experience left a lasting impression on little George.
He studied dentistry in Athens but he returned to his island immediately after graduating. He could have sold his grandfathers old garden and made a lot of money since land prices on the island got astronomical. Instead he kept the garden and followed his grandfather’s path. He started making wine which he trank with his family and friends. He bought viticulture books, attended online viticulture courses and his wines got better and better. 2002 he started bottling and selling the wines to local restaurants as they have become known across the island. In the years to follow his wines could be found in many neighboring islands too and a few years ago he exported his first wines to the USA!
He produces about 5000 bottles all of them bottled by hand! His uses the grapes from his own garden but he also buys grapes from small winegrowers on neighboring islands. He only uses local varieties but 2017 he used for the first time some Sangiovese grapes! One of his friends who had studied in Italy brought some Sangiovese vines with him when he returned to Mykonos. These grapes were used for the Koutela 2017 which is a blend of 40% Sangiovese, 20% Mavrotragano, 15% Kountoura (Mandilaria), 15% Mavro Potamissi and 10% Mavri Xeromacherou, Mavri Askatharia and Agianniotiko. These varieties are unknown even to most wine professionals in Greece!
He only uses wild yeasts, doesn’t make any fining and filtering and only minimal sulphurization during bottling. His wines are wild with rough edges! They are absolute character wines!
You can hardly find them outside Greece. I believe the only source of supply in Europe is: http://www.stelios-weine.de