Markogiannis Estate

Overview & Philosophy

Markogiannis Winery is a family estate located in the mountainous region of Olympia (Ilia), in the Peloponnese.
The winery combines traditional grape varieties of the region with modern, low-intervention winemaking.
They place emphasis on organic or natural practices, experimental styles (e.g. orange wines, rare varietals), and expression of their local mountain terroir.
They also produce tsipouro from grape marc, respecting the full cycle of the vineyard’s output.

Vineyards & Terroir

  • The vineyards are located in Skillountia Olympia in Ilia, in foothills or semi-mountain terrain.

  • Soils in their holdings include sandy loam, clay, and mixed soils appropriate to mountain slopes and hillside aspects.

  • The vineyards include older vines (e.g. 30+ years) and lower-yielding vines favored for experimentation (e.g. in their orange / skin-contact lines).

  • The climate is Mediterranean with mountain influence: warm summers moderated by elevation and cooler nights, aiding in acid retention.

  • The estate works with modest yields and selection, often in small parcels (e.g. those used for rare varietal bottlings).

Grapes, Wine Styles & Signature Wines

Markogiannis Winery works with both local indigenous varieties and creative blends or rare varietals, across styles from red, white, rosé, to orange wines.

Key wines & styles:

  • Red Wines / Signature Reds
      • Triton — A dry red wine made from Mavrodaphne, known for wild fruit and earthy character.
      • Acheron Kολliniatiko (Kolliniatiko 2021) — A single-varietal bottling from the rare Kolliniatiko grape, fermented with native yeasts and aged in oak for ~14 months, bottled unfiltered.
      • Diagon — Expressing the Vertzami variety, often with deeper color, extraction, and aromatic herbs.

  • White / Skin-Contact / Orange Wines
      • Vorias & Helios Orange Roditis — From Roditis grapes, fermented in skin contact (12 days) and bottled without sulfur or filtration.
      • Vorias & Helios Assyrtiko Orange — An experimental orange wine from Assyrtiko, using native yeasts and minimal intervention.
      • White / Blend wines — e.g. a white bottling comprised of Roditis (85 %), Assyrtiko (10 %), and Muscat (5 %), with pre-fermentation extraction and gentle pressing.

  • Rosé / Blends
      • Lagos & Chelona (Nature Rosé) — Made from Roditis, Refosco, Mavroudi, and Asproudes. The Roditis spends contact on marc before blending with other varieties.

  • Tsipouro / Distillates
      • Markogiannis Tsipouro — Produced from grape marc of Roditis, Mavroudi, Asprouda, and Assyrtiko; the marc is fermented under controlled conditions before distillation.

Winemaking Practices & Techniques

  • Fermentation: All fermentations are spontaneous / native yeasts only; no commercial inoculations.

  • Maceration / Skin Contact: Many white and rosé wines use skin contact (from a few days up to weeks) to develop texture, phenolics, and complexity.

  • Additives: Wine production is minimal intervention — no synthetic additives or excessive manipulation.

  • Sulfur / Filtration / Fining: The estate uses little to no sulfur in many wines; wines are bottled unfined and unfiltered when possible to preserve natural texture and expression.

  • Aging / Maturation:
      • Red wines often age in oak barrels (used oak) for periods like 12–14 months (e.g. Acheron Kolliniatiko).
      • Whites may rest on lees in stainless steel or neutral vessels; some whites may also see partial oak if called for.
      • Wines are stored in consistent cellar conditions to ensure gentle maturation.

Technical & Operational Details

  • Vineyard / Wine Certification: The estate leans toward organic or natural practices; several wines are marketed as organic / minimal-intervention.

  • Production Scale: Some bottlings are very limited (e.g. rare varietal outputs like Kolliniatiko, producers note small batch sizes).

  • Harvest & Sorting: Grapes are hand-picked, often in small lots to separate experimental or signature parcels.

  • Bottling: Wines are bottled on site with minimal intervention—no heavy filtration or fining.

  • Export / Distribution: Their wines appear in the Greek and international markets, including natural wine circles and specialty importers.

Strengths & Distinctive Qualities

  • Expertise with rare indigenous grapes — Kolliniatiko is a standout example where Markogiannis pushes boundaries in varietal revival.

  • Natural wine credibility — the use of wild yeasts, minimal sulfur, unfiltered bottling, and skin-contact techniques underscores their authenticity.

  • Diverse styles — from red, rosé, orange, to tsipouro, the estate covers broad expressive ground.

  • Mountain / hillside terroir — location in Olympia with elevation and cooler nights gives freshness and structure to the wines.

  • Balance between tradition and experimentation — they respect local varieties and tradition but explore novel expressions.

  • Small-lot craftsmanship — limited bottlings and careful selection permit high attention to quality.