Patistis Winery

Overview & Heritage

Patistis Winery is a family-run estate located in Argalasti, on the southern slopes of Mount Pelion in Thessaly, Greece.
The Patistis family has cultivated vineyards since the late 1970s and has practiced organic viticulture since 1980, making them one of the pioneers of sustainable winegrowing in the region.
The current generation, led by Andreas and Konstantinos Patistis, produces low-intervention, artisanal wines that reflect the unique terroir of Pelion, between the Aegean Sea and the Pagasitic Gulf.
The winery focuses on small-scale, experimental production, exploring both traditional and modern styles such as skin-contact whites, blanc de noir, and revived retsina.

Vineyards & Terroir

  • Location: The vineyards lie between orchards and olive groves on the slopes of Mount Pelion, in the Magnesiaregion of Thessaly.

  • Altitude: Between 330 and 380 meters above sea level.

  • Soils: A mix of stony, slate-rich soils at higher elevations and sandy-loam soils lower down, creating diverse conditions for different grape varieties.

  • Climate: A rare dual maritime influence from both the Aegean Sea and Pagasitic Gulf, providing natural ventilation, moderate humidity, and excellent temperature balance.

  • Farming: Fully organic with an emphasis on soil health, biodiversity, and natural pest control. No herbicides, pesticides, or synthetic fertilizers are used.

  • Vineyard Size: Approximately 4 hectares of organically cultivated vines.

  • Harvest: Manual, with strict selection and small-batch vinification to preserve vineyard identity.

Grape Varieties & Wine Styles

Patistis cultivates both indigenous Greek and select international varieties, creating expressive wines that combine freshness, texture, and depth.

Main Varieties:

  • Xinomavro – Used for red blends, blanc de noir, and solera experiments.

  • Roditis – Principal white grape of the estate; also used for extended skin-contact (orange) wines.

  • Limnio – Indigenous red variety for rosé and red blends.

  • Assyrtiko – Barrel-fermented and aged on lees for complexity.

  • Cabernet Sauvignon and Syrah – Used in small quantities for structure in red blends.

Key Wines & Styles:

  • Patistis White Dry – Blend of Roditis and Xinomavro; citrus, floral, and mineral-driven.

  • Patistis Rosé Dry – From Limnio and Xinomavro; aromatic, textured, and balanced.

  • Patistis Red Dry – Blend of Syrah and Cabernet Sauvignon; structured, with dark fruit and spice.

  • Assyrtiko Barrel Fermented – Partially fermented in stainless steel and French oak, aged on fine lees for texture.

  • Rodito Active – Orange wine made from Roditis with 90 days of skin contact, aged in old oak, bottled unfiltered.

  • Blanc de Noir Xinomavro – Direct-pressed red grapes to create a white wine with texture and subtle tannin.

  • Kamara Hill – From a 40-year-old vineyard block, fermented with wild yeasts, aged in oak and amphora, bottled unfiltered.

  • Retsinalism – A modern reimagining of retsina, combining traditional pine resin with natural fermentation and skin contact.

Winemaking Philosophy & Cellar Practices

  • Fermentation: Always spontaneous, using indigenous yeasts.

  • Additives: None used; no enzymes, tannin powders, or artificial stabilizers.

  • Sulfur: Minimal or zero-added sulfur in many cuvées.

  • Fining / Filtration: Wines are unfined and unfiltered, preserving natural texture and clarity.

  • Aging Vessels: Stainless steel, old French oak, and amphorae are used depending on the wine.

  • Lees Aging: Common for whites and orange wines to enhance mouthfeel and stability.

  • Maturation:

    • Whites: 6–8 months on lees (stainless or oak).

    • Reds: 10–18 months in old oak barrels or amphorae.

  • Harvest: All grapes are handpicked in small crates; each parcel is vinified separately.

Technical & Operational Details

  • Location: Argalasti, Pelion (Magnesia, Thessaly).

  • Vineyard Area: 4 hectares, organically farmed.

  • Production Scale: Approximately 20,000 bottles annually.

  • Distribution: Split between local retail, restaurants, and exports to Europe.

  • Winery Facility: Modern facility built in 2014 with gravity-fed vinification and tasting space.

  • Sustainability: Vineyard residues are composted; cover crops and natural mulching maintain soil health.

Strengths & Distinctive Qualities

  • Among the earliest organic vineyards in Pelion, certified and managed sustainably for over four decades.

  • Dual maritime influence (Aegean and Pagasitic seas) produces wines with freshness, salinity, and balance.

  • Creative winemaking: experimental orange wines, solera-aged bottlings, and revived retsina traditions.

  • Respect for indigenous varieties like Roditis, Limnio, and Xinomavro, highlighting local authenticity.

  • Small-scale, family-run operation ensuring attention to every vineyard and fermentation lot.

  • Minimal-intervention philosophy — wild fermentations, no filtration, and low or no sulfur use.

  • Distinct regional identity: wines that convey the complexity of Pelion’s soils, altitude, and climate.

  • Growing recognition among natural wine circles for expressive, terroir-driven, and experimental styles.