Wineyard is located between the city of Athens and Athens Airport. With almost 150 years of winemaking that spans four generations, the Gikas family has been creating outstanding variety of wines. Grape varieties: Asirtiko, Malagouzia, Savatiano, Merlot, Cabernet Sauvignion, Syrah, Bradiano, Grenach Rouge, Augoustiatis.
Andreas Gikas, the owner, was growing up around in an environment of winemaking. It was an important catalyst in making Gikas Winery what it is today. Having completed his degree in chemistry in 1980 at the Aristotle University of Thessaloniki, he was eager to investigate the properties of wine and the complexities of winemaking. Andreas formally acquired his certificate as Oenologist from the Greek Ministry of Agriculture after successfully passing the required exams. By 1983, the winemaker had opened the wine lab, collaborating over the next 30 years with private wineries and wine cooperatives across Greece. His in-depth experience encouraged him to exploit the family vineyards and establish the winery in Spata, not far from Athens.
The fertile valleys of mainland Greece are home to some of the best vineyards in the country. With almost 150 years of winemaking that spans four generations, the Gikas family has been creating outstanding variety of wines from this blessed region.
19th Century
The family's fascinating winemaking journey began in 1875 when the vineyards belonged to two estate owning families – Skouze and Cambas – where the children of Great Grandfather Gikas tended to the vineyards as caretakers and winegrowers. This was the beginning of a love affair with winemaking, as the children grew to become experts in the field.
20th Century
When the estate owners decided to dispose of their properties in the beginning of the 19th century, the Gikas clan invested in vineyards that it had come to love. This winegrowing tradition continued throughout the 20th century, being passed down from generation to generation. As the city of Athens expanded and industry grew with it to surrounding areas, the Gikas family relocated its winegrowing area beyond the plains of Attica in Spata to the fertile hills and valleys of Viotia.
Infrastructure for guests
Degustation room with possibility of lunch or dinner by appointment. Also a place for events outside.
The winery has a unique building of greek neoclassical architecture, wine only from own biodinamyc vineyard and we keep all history and all traditional with modern skills and technology.
Innovative wine : Pine Forest
Cold extraction using indigenous yeasts and 2-month fermentation at very low temperatures exhibiting fine sediment. Selected pine resin added briefly and removed.
Yellowish color enhanced with lemon highlights. Pine and stone fruit dominate the nose, followed by hints of lavender and mastic. Palate leaves pleasant acidity and aromatic finish.
Variety: Assyrtiko
Designation: Protected Geographical Indication (PGI) – Slopes of Kithairon (for all the wines )
Malagouzia
Wine aged in oak barrels with wine lees for two months. Boasts a bright golden-yellow color and a scent of ripe fruit such as pear and citrus, rich in the mouth with hints of smokiness, bergamot, lychee and watermelon of Guadeloupe.
Savatiano
Variety: Savatiano
Cold extraction 48 hours in a cooled tank and spontaneous fermentation at low temperature
Stay with wine lees for 6 months
It is a very special Savvatiano, completely dry with a nutty taste with a very rich body and a long aftertaste
Tasty links
- perfectly with fatty cheeses
-fatty fish
-green salads with avocado
Roze Gikas
Variety: 80% Augoustolidi
20% Grenach Rouge
Freezing of grapes for 3 days and direct pressure of whole grapes in a vertical press
- Fermentation at low temperature for 2 months and stay with wine lees for 6 months
It has a rich taste with crispy acidity and long aftertaste, salmon color with aromas of red flowers and red fruits,forest fruits , pepper, cocoa, vanilla.
Syrah
Long winemaking process involving malolactic fermentation and ageing for 12 months in French and American oak barrels.
Deep ruby color with violet hues, as well as aromas of black and red fruits including raspberry, black cherry, plum, black pepper and licorice. Full bodied, rich and balanced with a long finish. Ideal for aging 15 to 20 years.
Variety: Syrah
Cabernet Sauvignon
Long extraction process involving malolactic fermentation and ageing for 12 months in french and american oak barrels. Deep ruby color with mauve overtones. Sweat aromas of red fruits with oak notes and red pepper. Balanced in mouth reachly structured with round medium tannins. Hints of oak in the long supple finish.
Variety: Cabernet Sauvignon
Vradiano Merlot
Vinification with long extraction and malolactic fermentation. Deep ruby color with purple overtones. Sweet aromas of red fruit, accompanied by oak flavors and red pepper. Balanced in mouth readhly structured with round medium tannins. Hints of oak in the long supple finish.
Variety: Vradiano 60% - Merlot 40%
Maistros White
Fermentation in stainless steel tanks under controlled temperature.
Bright yellow color with green highlights and strong scent of white-fleshed fruit. Fresh, balanced palate with good acidity and fruity finish.
Variety: Malagouzia
Maistros Red
Modest fruity wine with a deep red color with notes of plum and ripe red berries. Velvety rich taste with medium acidity and soft tannins.
Variety: Merlot
