Petrakopoulos Winery

Overview & Philosophy

Petrakopoulos Winery is a boutique, family-run estate located in Thiramonas, on the island of Cephalonia (Ionian Islands, Greece).
It was founded by Panagiotis Petrakopoulos, a descendant of one of the island’s oldest winemaking families, with a mission to preserve and elevate the native grape varieties of Cephalonia through low-intervention, terroir-focused viticulture.
The winery combines traditional craftsmanship with meticulous scientific precision, producing small-batch wines that highlight Cephalonia’s distinctive soils, microclimates, and ancient vines.
Every wine is made with minimal intervention, using only indigenous yeasts, low sulfur, and gentle handling — allowing the island’s terroir to speak clearly.

Vineyards & Terroir

  • Location: Vineyards are situated across several subregions of Cephalonia, including Thiramonas, Komitata, and Vatsa, each offering distinct microclimates and elevations.

  • Altitude: Ranges from 150 to 800 meters above sea level, depending on the site.

  • Soils:

    • Limestone and marl dominate in mountainous vineyards, giving wines minerality and tension.

    • Clay and sandy soils appear closer to the coast, contributing richness and roundness.

  • Climate:

    • Mediterranean with Ionian Sea influence, mild winters, and dry, sunny summers.

    • Sea breezes moderate temperatures and help maintain acidity.

  • Viticulture:

    • Organic and sustainable farming; no chemical fertilizers or pesticides.

    • Use of manual cultivation, green harvesting, and minimal irrigation.

    • Many vines are own-rooted and ungrafted, with some exceeding 100 years old.

  • Harvest: Grapes are handpicked in small crates and sorted manually in the vineyard.

Grape Varieties

Petrakopoulos specializes in indigenous Cephalonian varieties, aiming to preserve their authenticity and potential for fine wine.

White Varieties:

  • Robola of Cephalonia (PDO Robola) – the island’s flagship white; crisp, mineral, and ageworthy.

  • Vostilidi (Goustolidi) – aromatic, textural white grape revived by the estate.

  • Tsaoussi – rare variety producing delicate, aromatic wines.

  • Zakynthino – native Ionian variety occasionally used in blends.

Red Varieties:

  • Mavrodaphne of Cephalonia – dry and sweet styles; complex and structured.

  • Thiniatiko – rare, ancient variety yielding earthy, spicy reds.

Winemaking Practices

  • Fermentation: 100% spontaneous fermentations with native yeasts; temperature control used only to preserve aromatics.

  • Additives: No enzymes, commercial yeasts, or flavor enhancers.

  • Sulfur: Minimal use; several cuvées bottled without added sulfur.

  • Vessels: Stainless steel, clay amphorae, and used French oak barrels depending on the wine’s style.

  • Fining / Filtration: Wines are unfined and unfiltered, allowing for full texture and natural stability.

  • Aging:

    • Whites: 6–10 months on fine lees in steel or amphora.

    • Reds: 12–24 months in neutral oak barrels or amphorae.

    • Some experimental wines undergo extended maceration or oxidative handling for complexity.

  • Bottling: Conducted by gravity; wines rest several months before release.

Signature Wines & Portfolio

White Wines:

  • Robola of Cephalonia (PDO) – Linear, saline, and mineral with notes of citrus and herbs.

  • Robola “Thymari” – From old vines in limestone soils; richer and textured.

  • Vostilidi (Goustolidi) – Full-bodied white with spice, quince, and floral character.

  • Tsaoussi Natural – Low-intervention white fermented with native yeasts, unfiltered, and bottled with minimal sulfur.

  • Robola Amphora – Skin-contact white fermented and aged in clay amphorae, combining structure and finesse.

Red & Rosé Wines:

  • Mavrodaphne of Cephalonia (Dry Red) – Complex and structured red with dark fruit, herbs, and mineral notes.

  • Mavrodaphne Sweet Wine (PDO) – Lusciously sweet with dried fruit, cocoa, and honey tones.

  • Thiniatiko – Elegant, spicy red with mountain herb and plum notes.

  • Rosé “Enopion” – Crisp and aromatic blend of Mavrodaphne and Vostilidi.

Special Releases:
Small, experimental bottlings (e.g., skin-contact whites, amphora-aged reds, and minimal-intervention natural wines) highlight the estate’s creativity and commitment to authenticity.

Technical & Operational Details

  • Winery Location: Thiramonas, Cephalonia, Greece.

  • Vineyard Area: ~10 hectares (estate-owned and contracted).

  • Altitude: 150–800 meters.

  • Soil Composition: Limestone, marl, and clay.

  • Viticulture: Organic, hand-harvested, low yields (~35 hl/ha).

  • Annual Production: Approximately 50,000 bottles.

  • Fermentation Vessels: Stainless steel, amphora, neutral oak.

  • Aging Regimen: 6–24 months, depending on the wine.

  • Export: Wines distributed across Greece and internationally to Europe, the U.S., and Japan.

  • Tourism: The estate offers tastings and tours focusing on indigenous varieties and sustainable viticulture.

Strengths & Distinctive Qualities

  • Custodian of Cephalonian terroir: Dedicated to preserving and promoting the island’s ancient varieties.

  • Deep focus on Robola: Producing benchmark examples from high-altitude limestone soils.

  • Organic and low-intervention ethos: Minimal additives, wild fermentations, and respect for vineyard ecosystems.

  • Expression of terroir: Each cuvée reflects its micro-site through minerality, texture, and precision.

  • Heritage vines: Many ungrafted, centenarian vineyards yield naturally low crops of exceptional quality.

  • Balance of tradition and innovation: Combining old vines, amphora fermentations, and modern precision.

  • Authenticity and purity: Wines defined by elegance, energy, and a transparent sense of place.