Georgas Family Winery

Overview & Philosophy

The Georgas family has a documented viticultural heritage in Spata, Attica, dating back approximately 380 years.
The modern winery was formally established in 1998 by Dimitris Georgas, who transitioned the estate to organic viticulture and later to biodynamic farming.
The philosophy is centered on low-intervention winemaking, native yeasts, and minimal additives, producing authentic wines that express both terroir and tradition.
The estate has organic certification and Demeter biodynamic certification, and some wines are vegan certified.
Georgas focuses on the Savatiano grape, aiming to elevate this historically undervalued variety through careful vineyard and cellar work.

Vineyards & Terroir

  • The estate manages about 4.5–6 hectares of vineyards across small parcels in Spata and Mesogaia, within the Attica region of Central Greece.

  • The climate is Mediterranean and arid, with hot, dry summers and mild winters moderated by sea breezes from the nearby Aegean coast.

  • Vineyard elevations range from 120 to 150 meters above sea level.

  • Soils are primarily clay-loam with calcareous subsoils, which provide water retention and mineral balance.

  • Most vineyards are dry-farmed; limited drip irrigation is used only in periods of extreme summer stress.

  • The vineyards are cultivated organically and biodynamically, with composting, cover crops, and minimal mechanical disturbance.

  • Vines are trained and pruned by hand, and harvests are performed manually to preserve fruit integrity.

Grape Varieties & Wine Styles

The Georgas family grows mainly indigenous Greek varieties, with a strong focus on Savatiano, the hallmark grape of Attica.

Main varieties:

  • Savatiano (flagship white variety)

  • Assyrtiko

  • Malagouzia

  • Mandilaria

  • Syrah

  • Merlot

Wine styles and labels:

  • Natural / Skin-Contact Whites: Extended skin maceration of Savatiano and other whites creates textured, amber-toned wines with structure and depth.

  • Retsina (Traditional Pine Resin Wine): Produced using the age-old technique of sealing fermenters with Aleppo pine resin; modern interpretations balance finesse and authenticity with reduced resin dosage.

  • Dry Whites & Blends: Clean, expressive whites (e.g., Savatiano “Black Label,” Assyrtiko–Malagouzia blends) with gentle lees aging.

  • Reds: Syrah, Merlot, and Mandilaria varietal or blended wines (e.g., “Seira” series), made with gentle extraction and minimal oak.

  • Sweet / Dessert Wines: Late-harvest Savatiano or sun-dried wines from older vines.

  • Non-Wine Products: Grape juice, grape water, grape soda, and petimezi (grape molasses) continue the estate’s holistic approach to grape culture.

Winemaking Practices

  • Fermentation: Conducted with indigenous yeasts, avoiding inoculated strains.

  • Additives: Minimal to no sulfur dioxide; no chemical corrections.

  • Fining / Filtration: Wines are unfined and unfiltered whenever possible to preserve natural texture and aromatics.

  • Skin Contact: Whites often undergo a short to extended maceration (up to a week), resulting in amber hues and phenolic richness.

  • Retsina Technique: Pine resin is applied during fermentation, not post-fermentation, maintaining balance and purity.

  • Yield Management: Very low yields (around 20–25 hl/ha) to enhance concentration.

  • Aging: Whites are mostly aged in stainless steel or amphorae; reds in neutral oak barrels for up to 12 months.

  • Bottling: Wines are bottled on-site, often without filtration or fining, and sealed with natural corks.

Technical & Operational Details

  • All wines are estate-grown; no grapes are purchased externally.

  • The winery’s scale allows for parcel-level vinification, with micro-fermentations by vineyard.

  • Biodynamic calendar practices guide harvesting and racking decisions.

  • Some wines are bottled under natural / zero-zero conditions (no additives, no filtration, no sulfites).

  • The winery produces about 20,000–25,000 bottles annually, depending on the vintage.

  • The cellar is designed for gravity flow, minimizing pumping and oxidation.

  • Georgas also hosts vineyard visits and tastings, integrating sustainability education and regional heritage into its hospitality program.

Strengths & Distinctive Qualities

  • 380 years of family viticultural history rooted in Attica.

  • Among the first Greek estates to achieve biodynamic certification, emphasizing natural soil and vine balance.

  • Revival of Savatiano and Retsina as quality wines, redefining regional identity.

  • Strong organic and natural wine ethos — minimal intervention, native yeasts, no fining or filtration.

  • Focus on terroir transparency and “living wines” that evolve in bottle.

  • Balanced between tradition and innovation, blending ancient practices with modern awareness.

  • Small-scale, hands-on production ensures close connection to every stage of winemaking.