Continuing the legacy of Haridimos Hatzidakis, one of the most important wine producers of Santorini, his children, Stella, Antonis and Ariadni, as well as the rest of the team of Hatzidakis Winery, offer quality wines. The aim is to reflect the volcanic terroir expression of the island, exclusively through the grape varieties of Santorini, fermenting only with indigenous yeasts.
These distinctive wines do not contain chemical additives and are always bottled unfiltered. From the moment that the grapes arrive at the Winery, until the moment the final product reaches the consumer, it has not undergone any addition of substances of animal origin at any stage of its production process and processing. Instead, a long period of stabilization is preceded inside the tank, at extremely low temperatures and this is the only way we use to clarify the wines of Hatzidakis Winery. The new team of Hatzidakis Winery has adopted and embraced these practices, from the cultivation of our vineyards that are certified organic by "DIO", to the vinification that is done exclusively with local yeasts and the bottling of wines without filtering. Feeling responsible towards consumers, we collaborated with the Certification Body "LETRINA S.A.". The necessary checks have been carried out on our wines, which meet the necessary conditions, and at last we are pleased to announce that they have received VEGAN/VEGETARIAN certification.
The grapes that we use are located in the vineyards of Santorini. The production of organic wines has always been a commitment of Hatzidakis family, so from 1997 until today, organic farming is applied on every linear vineyard that is planted. Even for old vineyards, privately owned or rented, the cultivation is modified to biological. Due to the presence of sandy soils, the absence of phylloxera allows the planting of self-rooting plants using the branches themselves as propagating material which have been removed during traditional pruning. The plants are fed with organic matter of plant origin such as the stems and seeds that remain from the processing of grapes which are stored for two years in large pits underground and are then used to enhance the composition of the soil. The only solution regarding the weeds is the mechanical treatment of the soil while sulfur powder is used to fight enemies and diseases. All the above ways of managing our vineyards ensure the desired quality of the final product, while at the same time they minimize environmental pollution, maintain the integrity of the soil and water and enhance sustainability as they remain non-irrigated except during planting time.
Hatzidakis Winery is open throughout the year welcoming wine lovers from all over the world. The guided tours, upon request, begin from the production area and finish in the cellar with the barrels, where Vinsanto (the naturally sweet wine of Santorini) has been aging for more than 10 years!