Philia (Philia Culinary Winery)

Overview & Identity

Philia is a small, independent winery located on the Greek island of Samos, dedicated to producing natural, expressive wines that bridge gastronomy, craftsmanship, and terroir. Founded and operated by Niki Orfanidi and Vassilis Alexiou, the project embodies a shared passion for honest winemaking, environmental stewardship, and the creative relationship between wine and food.

The name Philia—meaning “friendship” or “affection” in Greek—reflects the estate’s guiding philosophy: connection among people, the land, and the living wines they produce. The team describes their project as a “culinary winery”, emphasizing sensory balance and the idea that wine is made to accompany life and table alike.

Vineyards & Terroir

Philia cultivates approximately 18 hectares of vineyards across the mountainous and coastal landscapes of Samos, an Aegean island renowned for its ancient viticultural tradition.

• Farming: All vineyards are dry-farmed and organically managed, without irrigation or synthetic inputs. The estate’s viticulture emphasizes biodiversity, natural soil health, and manual labor over mechanization.

• Soils: Predominantly schist and decomposed volcanic material, contributing minerality and aromatic precision.

• Vine Age: Many parcels include vines over 50 years old, yielding small clusters of concentrated, characterful fruit.

• Harvest: All fruit is hand-harvested, often during the night or early morning hours to preserve freshness and phenolic integrity.

Winemaking & Cellar Practices

Philia’s cellar work is guided by minimal intervention, precision, and patience.

• Fermentation: All wines ferment spontaneously with indigenous yeasts. Fermentations are carried out in amphorae, stainless steel, or neutral oak, depending on the cuvée and vintage.

• Maceration: The “PHI” line undergoes 30 days of skin contact in amphorae, creating amber wines with rich texture and aromatic depth.

• Aging: Wines mature either in clay amphorae or Stockinger barriques, depending on the style. Aging periods typically range from 10 to 24 months.

• Red Vinifications: For the red variety Fokiano, whole-cluster carbonic maceration is used to emphasize fruit purity, followed by barrel maturation for up to two years.

• Treatment: All wines are unfined and unfiltered, with minimal or zero added sulfur (typically below 10 mg/L total). Bottling is carried out according to lunar and seasonal rhythms.

Production & Wine Styles

Philia produces a small annual output of around 6,000 bottles, emphasizing craftsmanship and precision over volume.

The wines combine Mediterranean warmth with restraint and clarity, often showing notes of citrus peel, saline minerality, and savory herbal tones. Key cuvées include:

• Philia “PHI” – An amphora-fermented orange wine, long macerated on skins and aged in clay for purity and texture.

• Philia “Barrique” – A structured white aged in French oak, combining ripe fruit, tension, and subtle spice.

• Philia “Fokiano” – A rare expression of the indigenous Samos grape, produced via carbonic maceration and extended aging, balancing floral aromatics and depth.

Analytical profiles (by vintage):

• Alcohol: 13.5–14.5%

• Residual Sugar: <2 g/L

• Total SO₂: <10 mg/L

• pH: 3.3–3.5