Romalidis Estate

Overview & Philosophy

Romalidis Estate (Οινοποιείο Ρωμαλίδη) is a small, family-run winery located in Anchialos, near Volos in Thessaly, Greece.
Founded by Sotiris Romalidis, the estate is known for its natural, low-intervention wines that showcase the distinctive terroir of the Anchialos hills overlooking the Pagasitic Gulf.
From the very beginning, Romalidis embraced a philosophy of organic farming, indigenous fermentation, and minimal cellar manipulation, producing expressive wines with a strong sense of place.
The winery’s small scale allows total control over every stage of production — from vineyard to bottle — resulting in limited, artisanal wines that stand out for their purity, texture, and individuality.

Vineyards & Terroir

  • Location: The estate’s vineyards are planted in the Anchialos area, within the greater PGI Thessaly zone, near the coast of central Greece.

  • Vineyard Area: Approximately 4 hectares under cultivation.

  • Altitude: Between 200 and 300 meters above sea level.

  • Soils: Calcareous and sandy loam soils, rich in minerals and well-drained, promoting low yields and aromatic precision.

  • Climate: Mediterranean with continental influence — warm, sunny days balanced by cool nights and sea breezes from the Pagasitic Gulf, which maintain freshness and acidity in the grapes.

  • Farming:

    • Certified organic cultivation.

    • No chemical fertilizers, pesticides, or herbicides.

    • Dry-farmed vines, relying solely on natural rainfall.

    • Green harvesting and canopy management to control yields and ensure balanced ripening.

  • Harvest: Grapes are handpicked in small crates and sorted manually before vinification.

Grape Varieties

The estate cultivates both indigenous Greek and select international varieties, with an emphasis on natural expression and local character.

White Varieties:

  • Roditis Alepou – A native Greek variety producing textural, mineral whites.

  • Assyrtiko – Structured and saline, contributing precision and acidity.

  • Malagouzia – Aromatic and floral, used in small quantities or single-varietal bottlings.

Red Varieties:

  • Limniona – The estate’s flagship red grape, known for its finesse, aromatic lift, and silky tannins.

  • Syrah – Adds structure, color, and spicy depth to certain blends.

Winemaking Philosophy & Techniques

  • Fermentation:

    • 100% spontaneous fermentation with wild yeasts.

    • No temperature correction or artificial control, allowing natural kinetics of fermentation.

  • Additives: No added enzymes, tannins, or chemical agents.

  • Sulfur: Minimal or no sulfur added, depending on the cuvée.

  • Vessels: Use of stainless steel, amphorae, and old French oak barrels, depending on the wine style.

  • Lees Aging: Extended lees contact for several months in whites to build texture and complexity.

  • Filtration & Fining: Wines are unfined and unfiltered, preserving natural cloudiness and flavor intensity.

  • Aging:

    • Whites: 6–8 months on lees (in stainless steel or amphora).

    • Reds: 10–18 months in old oak barrels before bottling.

  • Bottling: Done on site, by gravity, with minimal handling and no sterile filtration.

Signature Wines & Styles

White Wines:

  • Roditis Alepou – A mineral-driven white fermented naturally, often bottled unfiltered, showing citrus, herbs, and chalky salinity.

  • Assyrtiko – Crisp and structured, with restrained fruit and a distinctive volcanic minerality.

  • Malagouzia – Fragrant, with white flower, stone fruit, and a subtle, waxy texture.

Red Wines:

  • Limniona “Anchialos” – Pure expression of Limniona; elegant, medium-bodied red with aromas of cherry, pomegranate, and herbs.

  • Syrah–Limniona Blend – Deeper, spicier red with black fruit, pepper, and fine tannins.

Experimental & Natural Wines:

  • Skin-contact Roditis / Orange Wine – Fermented on skins for 15–30 days; amber color, complex, and textural.

  • Pet-Nat Roditis – Naturally sparkling wine made using ancestral method, unfiltered and un-disgorged.

  • Unfiltered Rosé “Natural” – Dry, aromatic, and lightly oxidative, made from Limniona grapes.

Technical & Operational Details

  • Region: Anchialos, Magnesia, Thessaly, Greece.

  • Vineyard Area: ~4 hectares (estate-owned).

  • Farming: Certified organic and dry-farmed.

  • Fermentation: Wild yeast only.

  • Barrels / Vessels: Stainless steel, amphora, and old French oak.

  • Annual Production: Approximately 20,000 bottles, all estate-grown and bottled.

  • Aging: 6–18 months depending on variety and style.

  • Bottling: Gravity-fed, unfiltered, and bottled with minimal sulfur.

  • Distribution: Limited domestic distribution and export to select natural wine markets in Europe and Japan.

  • Winery Facility: Small gravity-flow cellar designed for minimal mechanical intervention.

Strengths & Distinctive Qualities

  • Organic and natural pioneer in Thessaly, committed to authenticity and environmental stewardship.

  • Focus on Limniona and Roditis, two of Greece’s most expressive native grapes.

  • Unfiltered, wild-yeast wines that capture the texture, salinity, and vibrancy of Anchialos terroir.

  • Dual maritime influence gives natural freshness and balance across styles.

  • Micro-scale production allows complete control over viticulture and vinification.

  • Innovative yet grounded: combines traditional methods with experimental, natural winemaking.

  • Distinctive identity: each cuvée reflects minimal intervention, transparency, and the purity of Thessalian soil and climate.