Mastoris Wines

Overview & Origins

Mastoris Wines is a boutique family winery located on the island of Andros, in the Cyclades, Greece.
The project was founded by Dimitris Mastoris, who began cultivating vineyards and bottling his own wines in 2017.
Mastoris focuses on small-scale, artisanal winemaking, rooted in the island’s traditional viticulture and unique Cycladic terroir.
The winery’s philosophy emphasizes local grape varieties, low-intervention methods, and the authentic character of Andros’ coastal microclimate.
Production remains limited, with wines sold primarily through local markets and direct estate distribution.

Vineyards & Terroir

  • Location: Vineyards are planted in the village of Chones, a rural, hilly area on the island of Andros.

  • Vine Age: Some vines exceed 30 years of age, particularly those used for the flagship red “Koumari.”

  • Climate: Mediterranean island climate — long, sunny summers moderated by the Aegean Sea’s maritime winds, which provide natural cooling and protection from heat extremes.

  • Soils: Characteristically rocky and well-drained, typical of the Cyclades, promoting deep root systems and mineral expression.

  • Altitude: Vineyards are planted on terraced slopes, contributing to good drainage and sunlight exposure.

  • Farming: The estate practices manual cultivation and harvesting, following sustainable, low-input farming principles.

Grape Varieties & Wine Styles

Mastoris Wines produces a compact but distinctive range of wines from local and regional grapes, made in a minimalist, expressive style.

Key Wines & Varieties:

  • Koumari (Red) — A single-varietal red wine made from old vines. The wine shows wild berry fruit, soft tannins, and moderate alcohol (~13%). It is aged gently and bottled unfiltered.

  • Apanemo (Rosé) — A bright, fruit-forward rosé with aromas of strawberry, cherry, and summer flowers, showing freshness and balance.

  • Apanemo White / Other Blends — Occasionally, small lots of white or rosé wines are made from native island grapes in similarly light and aromatic styles.

Style:
All wines are dry, fermented with native yeasts, and handled with minimal intervention to preserve natural aromatics and texture.

Winemaking Philosophy & Techniques

  • Fermentation: Conducted with indigenous yeasts in small batches.

  • Additives: No commercial enzymes or artificial flavor corrections are used.

  • Aging: Red wines (like Koumari) are aged in neutral oak or stainless steel to maintain freshness and subtle complexity.

  • Filtration & Fining: Wines are unfined and unfiltered, preserving texture and depth.

  • Sulfur: Used sparingly, only when necessary for stability.

  • Harvest: Grapes are hand-harvested, typically in small crates to avoid oxidation or crushing.

  • Bottling: Done locally and in limited quantities; each vintage reflects small production and vintage variation.

Technical & Operational Details

  • Region: Andros Island, Cyclades, Greece.

  • Vineyard Area: Small, artisanal scale (a few hectares).

  • Viticulture: Sustainable and manual, with focus on low yields.

  • Fermentation Vessels: Stainless steel and old oak barrels.

  • Annual Production: Limited, around a few thousand bottles.

  • Distribution: Primarily local and direct-to-consumer, with select listings in Greek wine shops and restaurants.

Strengths & Distinctive Qualities

  • Authentic island terroir: Wines shaped by Andros’ wind-swept, sun-drenched climate and rocky soils.

  • Old vines: Especially for the Koumari red, contributing depth and concentration.

  • Handcrafted production: All wines are made by hand, in small lots, with close attention to detail.

  • Minimal intervention: Natural fermentations, no filtration, and restrained use of sulfur.

  • Distinct Cycladic character: Bright fruit, freshness, and salinity from maritime influence.

  • Family-driven ethos: The estate reflects the passion and craftsmanship of a small, independent winemaker reconnecting with Andros’ viticultural heritage.