Patoinos – Terre de l’Apocalypse

Overview & Mission

Patoinos, also known as Terre de l’Apocalypse, is a biodynamic and agroecological wine project located on the island of Patmos, in the Dodecanese, Greece.
Founded in 2011 by Josef Zisyadis with a group of Greek and Swiss collaborators, the project’s mission is to revive viticulture on Patmos after centuries of dormancy.
The estate follows the principles of biodynamic agriculture, sustainability, and community integration, focusing on the island’s ecology and cultural heritage.
The project is as much a social and educational experiment as it is a winery—designed to promote biodiversity, soil regeneration, and traditional island agriculture.

Vineyards & Terroir

  • Vineyard Area: Approximately 2 hectares, cultivated on terraced slopes in the southern part of the island.

  • Location: The vineyards are situated on volcanic and schistous soils, typical of the Aegean islands, providing excellent drainage and natural vine stress for concentration.

  • Climate:

    • Aegean maritime influence moderates the intense summer heat and provides constant ventilation from sea breezes.

    • Minimal rainfall and strong sunshine lead to low yields and high grape concentration.

  • Soils: Stony, mineral-rich, and poor in organic matter, promoting low vigor and high aromatic intensity.

  • Farming Philosophy:

    • 100% organic and biodynamic cultivation.

    • Use of natural composts and biodynamic preparations.

    • No irrigation — vines are dry-farmed to encourage deep rooting.

    • Integrated biodiversity system including olive trees, fig trees, herbs, and beehives.

    • Free-range animals contribute to soil fertility and natural pest control.

  • Harvest: All grapes are hand-harvested and sorted manually in the vineyard.

Grape Varieties

The estate focuses on indigenous Aegean varieties suited to the island’s harsh, rocky terrain.

  • Assyrtiko (White): The backbone of Patoinos’ white and orange wines. High acidity, minerality, and structure.

  • Mavrothiriko (Red): A rare, ancient red variety native to the Dodecanese, revived and cultivated here for single-varietal expressions.

Experimental plantings of other Cycladic varieties are ongoing, always with a focus on indigenous adaptation.

Winemaking Philosophy & Techniques

Patoinos combines traditional, hands-on winemaking with low-intervention modern techniques.

  • Fermentation:

    • 100% spontaneous fermentation with native yeasts.

    • Conducted in stainless steel tanks to preserve purity and freshness.

  • Aging:

    • Wines age for approximately 8 months on gross lees, adding texture and aromatic depth.

    • Some small lots mature in amphorae or neutral oak barrels for complexity.

  • Skin Contact: Certain white wines undergo short to medium skin contact (2–10 days) to create amber, textural styles.

  • Sulfur Use: Minimal sulfur additions, often <30 mg/L total, and sometimes none depending on the cuvée.

  • Filtration / Fining: Wines are unfined and unfiltered, maintaining full natural expression.

  • Bottling: Gravity-fed bottling, performed on site, in small batches.

Portfolio & Signature Wines

  • Assyrtiko Terre de l’Apocalypse (White):
    Structured, saline, and mineral-driven white, showcasing Assyrtiko’s tension and Patmos’ maritime freshness.

  • Mavrothiriko Terre de l’Apocalypse (Red):
    Rare, deeply colored red with herbal, spicy aromatics and fine, firm tannins.

  • Assyrtiko Orange:
    Skin-contact version of Assyrtiko, aged on lees for eight months; textured, aromatic, and complex.

  • Experimental Small Batches:
    Limited bottlings include amphora-aged wines, co-ferments, and natural sparkling trials, depending on vintage.

Production Volume: Total annual output is around 5,000 bottles, emphasizing small-batch precision and terroir purity.

Technical & Operational Details

  • Farming: Certified organic; biodynamic practices implemented across all plots.

  • Altitude: Vineyards range between 150–250 meters above sea level.

  • Yield: Exceptionally low — around 30–35 hl/ha, depending on conditions.

  • Energy & Sustainability: The winery uses solar energy and gravity flow; all organic waste is composted.

  • Winemaking Facility: Small-scale, energy-efficient cellar built in harmony with the landscape.

  • Tourism & Education:

    • The estate offers guided vineyard tours and tastings, featuring its wines alongside local products like olive oil, herbs, and honey.

    • Educational workshops focus on agroecology, natural winemaking, and biodiversity preservation.

  • Community Integration:

    • Patoinos collaborates with local farmers and organizations to promote seed preservation, local agriculture, and ecological awareness.

Strengths & Distinctive Qualities

  • Revival of Patmos’ viticultural heritage, reestablishing vines where they had disappeared for centuries.

  • Deep commitment to biodiversity and agroecology, blending agriculture, education, and sustainability.

  • Focus on indigenous varieties, particularly Assyrtiko and Mavrothiriko, expressing the volcanic and maritime terroir.

  • Minimal-intervention, natural winemaking, with authentic, unfiltered, living wines.

  • Small-batch craftsmanship, ensuring detail and precision in every cuvée.

  • Integration of farming and community: vineyards coexist with beekeeping, olive cultivation, and local Slow Food gardens.

  • Distinct “island energy” — wines that embody sunlight, sea breezes, and volcanic minerality.

  • Recognition as one of the most sustainable micro-wineries in the Aegean.