Nikolou Winery

Overview & Philosophy

Nikolou Winery is one of the historic family-run estates of Mesogaia, Attica, located in Koropi, a key heartland of Greek viticulture.
Founded in 1920 by the Nikolou family, the estate is now managed by the third generation, led by Giorgos Nikolou.
Over more than a century, the winery has evolved from a traditional retsina producer into a modern, quality-focused winery, while remaining faithful to the region’s native grape varieties — especially Savatiano, the defining white of Attica.
Their philosophy centers on terroir-driven, sustainable production that highlights local tradition through modern, precise winemaking.

Vineyards & Terroir

  • Location: Vineyards lie in Koropi, in the Mesogaia plain of eastern Attica, near Mount Hymettus and the Saronic Gulf.

  • Vineyard Area: Approximately 30 hectares of estate and contract vineyards.

  • Altitude: Ranges between 100 and 200 meters above sea level.

  • Soils: Clay-limestone and sandy-loam soils, rich in calcium, offering excellent drainage and mineral balance.

  • Climate: Mediterranean — hot, dry summers with strong sunshine, tempered by evening sea breezes from the Aegean.

  • Farming: Sustainable and largely organic; careful canopy management and low yields enhance freshness and aromatic precision.

  • Harvest: Manual picking, typically early to preserve acidity and varietal aromas.

Grape Varieties

The Nikolou family has long championed native Attican varieties, complemented by select international grapes.

White Varieties:

  • Savatiano – The estate’s flagship variety; structured, mineral, and capable of both fresh and barrel-aged expressions.

  • Malagouzia – Aromatic, vibrant white offering citrus and floral notes.

  • Assyrtiko – Expressive, saline, and structured.

  • Roditis – Used for blending or lighter white styles.

Red Varieties:

  • Agiorgitiko – Soft and fruity red, showing depth and elegance.

  • Cabernet Sauvignon & Merlot – Used in limited blends to add body and structure.

Winemaking Practices

  • Fermentation: Controlled-temperature fermentation using native and selected yeasts, depending on the style.

  • Sulfur Use: Minimal sulfur; careful oxygen management ensures stability without excessive additives.

  • Fining / Filtration: Gentle fining and light filtration, preserving purity and texture.

  • Vessels: Stainless steel for most whites; neutral oak barrels for select bottlings (e.g., barrel-aged Savatiano and reds).

  • Lees Aging: Common in premium whites (e.g., Savatiano Barrel Fermented), enhancing texture and complexity.

  • Red Wine Production: Traditional maceration and aging in French oak (6–12 months).

  • Retsina Production: The estate maintains Attica’s retsina heritage with small batches of quality retsina — using Aleppo pine resin sourced from Mount Hymettus, blended delicately into fresh Savatiano base wine.

Signature Wines & Portfolio

White Wines:

  • Savatiano “Barrel Fermented” – Aged on lees in French oak; creamy texture with almond and citrus tones.

  • Savatiano “Classic” – Crisp, mineral-driven, highlighting the grape’s pure expression.

  • Malagouzia Nikolou – Aromatic white with jasmine, peach, and citrus zest.

  • Assyrtiko Nikolou – Lively acidity and saline finish.

Retsina Wines:

  • Retsina Nikolou Traditional – Savatiano-based retsina with subtle pine resin balance, representing the refined modern style of Attica.

Red Wines:

  • Agiorgitiko Nikolou – Elegant red with soft tannins and red fruit character.

  • Red Blend (Cabernet Sauvignon–Merlot) – Structured and round, with oak aging.

Rosé:

  • Rosé Nikolou – From Agiorgitiko and Syrah; refreshing, fruity, and dry.

Technical & Operational Details

  • Certification: Sustainable and transitioning toward full organic certification.

  • Annual Production: Approximately 80,000–100,000 bottles.

  • Fermentation Vessels: Stainless steel and oak barrels.

  • Aging: Whites — 6–8 months on lees; Reds — 6–12 months in oak.

  • Bottling: On-site, with state-of-the-art equipment ensuring precision and minimal intervention.

  • Export: Wines distributed across Greece and select international markets (Europe, North America, Asia).

  • Wine Tourism: The estate offers tastings, tours, and cultural events that highlight the legacy of Attican winemaking.

Strengths & Distinctive Qualities

  • One of Attica’s oldest family wineries, combining heritage and innovation for over a century.

  • Savatiano specialists — leaders in redefining Attica’s emblematic white grape.

  • High-quality retsina production, blending ancient tradition with modern finesse.

  • Commitment to sustainability and environmentally conscious practices.

  • Versatile portfolio — from fresh whites and rosés to structured reds and traditional retsina.

  • Location advantage: The Mesogaia terroir’s calcareous soils and sea breezes yield wines of freshness and minerality.

  • Continuous family stewardship: Generational expertise ensuring consistency, authenticity, and respect for local culture.