Thalassinos Microwinery

Overview & Philosophy

Thalassinos Microwinery (Οινοποιείο Θαλασσινός) is a small, family-run winery located in Euboea (Evia), Greece.
Founded and operated by Yiannis Thalassinos, the winery embodies a philosophy of minimal-intervention winemaking, organic farming, and authentic regional expression.
The estate produces wines from indigenous Greek varieties, many sourced from old, low-yielding vineyards around central and southern Euboea.
Each wine is crafted in very small batches — hence the term “Microwinery” — with a focus on natural fermentations, traditional techniques, and a transparent reflection of terroir.
The result is a collection of wines that are alive, pure, and deeply rooted in their island origin.

Vineyards & Terroir

  • Location: Vineyards are located in central and southern Euboea, near the coastal village of Avlida and surrounding hills.

  • Vineyard Area: Around 3 hectares, including a mix of estate plots and collaborations with small local growers.

  • Altitude: Varies between 100 and 350 meters above sea level.

  • Soils:

    • Sandy and clay-limestone soils, rich in marine fossils.

    • Excellent drainage and low fertility, ideal for concentrated fruit and minerality.

  • Climate:

    • Mediterranean with maritime influence, marked by constant Aegean breezes that moderate summer heat.

    • Large diurnal range preserves acidity and aromatic complexity.

  • Viticulture:

    • Organic and dry-farmed, without chemical fertilizers or herbicides.

    • Manual pruning, canopy management, and harvesting.

    • Focus on soil regeneration and biodiversity.

  • Harvest: Entirely manual, using small crates to preserve grape integrity.

Grape Varieties

Thalassinos Microwinery focuses on native Greek grapes, selected for their adaptability to the local microclimate and potential for distinctive, terroir-driven wines.

White Varieties:

  • Assyrtiko – Structured, mineral, and saline; the cornerstone of the estate’s white wines.

  • Savatiano – Indigenous to central Greece; produces textural, aromatic whites with moderate acidity.

  • Aidani – Adds aromatic lift and floral complexity to blends.

  • Malagouzia – Used for small-lot aromatic whites.

Red Varieties:

  • Mavrokountoura (Mandilaria clone) – Local Euboean red grape; structured, earthy, and spicy.

  • Limniona – Offers freshness, finesse, and red fruit character.

Winemaking Philosophy & Techniques

Thalassinos Microwinery operates on a “nothing added, nothing removed” ethos, respecting the integrity of the grape from vineyard to bottle.

  • Fermentation:

    • Always spontaneous fermentation with indigenous yeasts.

    • Conducted in stainless steel, concrete, or neutral oak depending on the style.

  • Additives: No enzymes, tannin, or chemical stabilizers.

  • Sulfur: Minimal or none added; many cuvées are bottled as zero-sulfur wines.

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

  • Aging:

    • Whites: 6–8 months on fine lees for texture and aromatic depth.

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

    • Skin-contact whites and natural cuvées aged longer for structure and oxidative stability.

  • Stabilization: Natural cold stabilization; no chemical correction or filtering.

  • Bottling:

    • Bottled by gravity.

    • Each lot is small, typically fewer than 1,000 bottles per label.

Signature Wines & Portfolio

White Wines:

  • Assyrtiko “Thalassa” – Crisp, mineral, and saline white; aged on lees for 6 months; pure expression of coastal terroir.

  • Savatiano “Origini” – Old-vine Savatiano; round, textured, with notes of almond, citrus, and honeycomb.

  • Malagouzia – Aromatic and floral, with white peach, jasmine, and herbal undertones.

  • Aidani Blend – Light and fresh; delicate aromatics and gentle texture.

  • Orange Wine “Afros” – Skin-contact white made from Savatiano and Assyrtiko; amber color, layered with citrus peel, herbs, and saline finish.

Red Wines:

  • Mavrokountoura – Deep and structured, with red fruit, spice, and savory notes; aged in old oak barrels.

  • Limniona “Mikro Ktima” – Fresh, medium-bodied red with floral and earthy complexity; minimal sulfur, bottled unfiltered.

Natural / Experimental Wines:

  • Pet-Nat Assyrtiko – Naturally sparkling, bottle-fermented, unfiltered, lightly cloudy, with vibrant acidity.

  • Zero-Sulfur Series – Unfined, unfiltered natural bottlings made only in exceptional vintages.

Technical & Operational Details

  • Region: Euboea (Evia), Central Greece.

  • Vineyard Area: ~3 hectares.

  • Altitude: 100–350 meters.

  • Soil Composition: Sandy, clay-limestone with marine fossils.

  • Viticulture: Organic, dry-farmed, hand-harvested.

  • Annual Production: Approximately 10,000–12,000 bottles.

  • Fermentation Vessels: Stainless steel, concrete, old oak, amphora.

  • Aging: 6–18 months, depending on the wine.

  • Bottling: Gravity-fed, unfiltered, small lots.

  • Energy Use: Natural cooling, solar-assisted power, and water recycling systems.

  • Export: Limited export to Europe and specialty natural wine markets.

Strengths & Distinctive Qualities

  • Micro-scale artisanal production, ensuring precision and character in every cuvée.

  • Organic and natural approach, reflecting the purity of Euboea’s landscape and maritime microclimate.

  • Focus on indigenous Greek grapes, particularly Savatiano and Mavrokountoura.

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

  • Coastal and mountain vineyards, producing wines with salinity, freshness, and minerality.

  • Dynamic range: from structured skin-contact whites to lively Pet-Nats and elegant reds.

  • Transparent expression of terroir: wines that convey sea air, sunlight, and the stony soils of Euboea.

  • Sustainable ethos: human-scale farming, manual labor, and renewable energy use.