Koutsodimos Estate – MikroBio

Overview & Philosophy

  • The MikroBio project is run by the Koutsodimos family (brothers Nikos and Dimitris) based in Gastouni, Ilia, in the western Peloponnese.

  • It represents a transition of their family’s vineyards toward biodynamic and organic farming, with a focus on producing living, expressive wines.

  • The estate is Demeter certified (biodynamic) in both vineyard and winery operations, aiming to create wines with minimal intervention, ecological integrity, and vineyard expression.

  • Their guiding ethos emphasizes sustainability, terroir clarity, and minimal manipulation, exploring native and rare grape varieties in their local soils.

Vineyards & Terroir

  • The vineyards of MikroBio are located in Gastouni, on the northwestern edge of the Peloponnese, between the Ionian coast and the delta of the Pinios River.

  • The soils are diverse: ranging from sandy-loam to clay to alluvial soils, naturally enriched with organic matter and minerals.

  • The estate benefits from a mixed climatic influence — both continental and maritime — with cool sea breezes moderating hot summers and elevation or topography giving relief during ripening.

  • Vineyard planting includes both local indigenous grapes (Roditis, Avgoustiatis, Mavrodaphne, Augoustiatis) and experimental varieties (Kydonitsa, Mavrotragano, Malvasia Aromatica, Malbec, Alicante Bouschet, Cabernet Franc).

  • Recent plantings and redevelopment incorporate younger vines, with some blocks dedicated to radical, expressive styles like orange / skin-contact wines.

Winemaking Practices

  • All fermentations are done with indigenous (wild) yeasts, avoiding commercial yeast inoculation.

  • Grapes are harvested by hand, sorted carefully, and processed in small lots to preserve their identity.

  • The winery avoids additions; no enzymes, no synthetic stabilizers, and minimal sulfur additions (only when necessary).

  • Fining and filtration are avoided or applied minimally to preserve texture and vitality.

  • Vessels include stainless steel, concrete, and older oak barrels, chosen to suit each cuvée’s needs.

  • Some wines are given skin-contact (orange wine) treatment, for example the 2024 Kydonitsa undergoes ~4 days contact with seeds before skins are removed and fermentation continues.

  • Aging regimens vary: certain white wines undergo partial aging in oak barrels; red and experimental wines may see extended maturation before release.

Signature Wines & Portfolio

  • Kydonitsa (2024, MikroBio) — An orange / skin-contact wine made from the rare Kydonitsa variety. The grapes are pressed, then left in contact with seeds for four days, with a portion of the must transferred to oak for six months, then blended. The wine exhibits floral (jasmine), citrus peel (pink grapefruit, lime), brioche, quince and soft tannins, with moderate body and acidity.

  • Mavrotragano (2024, MikroBio) — A red wine produced exclusively from Mavrotragano sourced from the estate’s biodynamic vineyards; despite relatively young vines, the wine shows intensity, structure and balance.

  • 5 + 1 Chardonnay (2024, MikroBio) — From old Chardonnay vines (~40 years old), organically and biodynamically grown, fermented and matured partly in stainless and wood, showing stone-fruit character (nectarine, apricot, lime) with good body, texture and aging potential.

Other varieties in the vineyard portfolio include Roditis, Avgoustiatis, Mavrodaphne, Augoustiatis, and more experimental additions (Malbec, Alicante Bouschet, Cabernet Franc, etc.).

Technical & Operational Details

  • Certification: The estate is Demeter certified (biodynamic), meaning both vineyard and wine operations adhere to biodynamic protocols.

  • Operator Certification Info: The estate is listed in the Demeter / BFDI registry under operator DI-29361.

  • Vineyard Area: Approximately 60 acres (≈ 24 hectares) of family vineyards in Gastouni.

  • Production Philosophy: Emphasis on low yields, young and old vine blocks, and parcel-level expression.

  • Fermentation / Aging: Small-lot fermentations, use of oak for selected portions (especially for orange or aged wines), and extended aging before release.

  • Bottling: Wines are bottled unfined and unfiltered, with minimal sulfur additions when stable, in order to preserve vitality and expression.

  • Export & Distribution: Wines like Kydonitsa are marketed domestically and internationally, often within the natural wine niche.

Strengths & Distinctive Qualities

  • Pioneers of biodynamic viticulture in Ilia / western Peloponnese, moving beyond organic into Demeter-certified practices.

  • Expression of rare / local varieties such as Kydonitsa and Mavrotragano, which are seldom seen in natural wine programs.

  • Terroir-driven winemaking — the location between sea and river delta, mineral soils, and mixed climatic influence give complexity and freshness.

  • Low-intervention, living wines — minimal additions, native yeasts, no filtration, transparent winemaking.

  • Stylistic breadth — from orange whites to reds and natural experimental wines, offering diversity within a coherent philosophical framework.

  • Family operation providing tight control and coherent vision across vineyard and cellar.

  • Early adoption of biodynamics (certification since ~2020), indicating maturity in their ecological journey.