Vaimaki Family Winery

Overview & Philosophy

Vaimaki Family Winery (Οινοποιείο Βαϊμάκη) is a pioneering micro-estate located in Naoussa, in Macedonia, Northern Greece, founded and operated by Dr. Vasilis Vaimakis — one of Greece’s most respected oenologists.
After decades of consulting for some of the country’s top wineries, Dr. Vaimakis launched his own small project to explore authentic, terroir-driven, and naturally expressive wines, made with minimal intervention and a deep scientific understanding of microbiology and fermentation.
The winery is best known for its innovative “Natural Naoussa” series — wines made without additives, sulfur, or filtration, yet precise, clean, and ageworthy.
Vaimaki’s approach bridges academic oenology and natural wine philosophy, producing wines that are pure, textural, and unmistakably true to their Macedonian roots.

Vineyards & Terroir

  • Location: Vineyards are located around Naoussa, in the PDO Naoussa zone of Western Macedonia, Northern Greece.

  • Altitude: Between 250 and 400 meters above sea level.

  • Soils:

    • Clay-limestone and schist, with pockets of iron-rich red clay, characteristic of Naoussa.

    • Good drainage and moderate fertility favor slow, balanced ripening.

  • Climate:

    • Continental–Mediterranean, with cold winters, warm summers, and large diurnal temperature variation.

    • Winds from Mount Vermio cool the vineyards and maintain freshness and structure in the grapes.

  • Vineyard Area: Around 5 hectares, a mix of estate and long-term contracted organic vineyards.

  • Farming:

    • Organic and dry-farmed, with a strong emphasis on soil life and biodiversity.

    • Manual pruning, canopy management, and hand-harvesting.

    • Yields are low (typically 30–40 hl/ha) to enhance concentration and terroir expression.

Grape Varieties

The winery focuses on indigenous Macedonian varieties, especially Xinomavro, a grape known for its structure, aromatic complexity, and long aging potential.

Main Varieties:

  • Xinomavro (PDO Naoussa) – The flagship variety; high acidity, fine tannins, and complex aromas of tomato, olive, and red fruit.

  • Roditis – Local white variety, used for textured, oxidative, or orange-style wines.

  • Malagouzia – For limited-production aromatic whites.

Winemaking Philosophy & Techniques

Dr. Vaimakis employs both scientific precision and natural winemaking intuition, producing wines that are chemically stable yet completely natural — without added sulfur or manipulation.

  • Fermentation:

    • 100% spontaneous fermentation using native yeasts.

    • Fermentation in stainless steel or neutral oak, depending on the cuvée.

    • Long, gentle extraction for reds to emphasize balance over power.

  • Additives: None — no sulfur, no enzymes, no acid correction.

  • Fining & Filtration: None; wines are unfined and unfiltered.

  • Aging:

    • Reds: 12–24 months in old oak barrels or large foudres.

    • Whites & orange wines: 6–12 months on lees for texture and stability.

  • Stabilization: Achieved naturally through slow malolactic fermentation and extended lees aging.

  • Sulfur Use: Zero added sulfur; wines remain stable due to meticulous microbiological control.

  • Bottling:

    • Bottled by gravity.

    • Minimal oxygen exposure and no filtration.

Signature Wines & Portfolio

Red Wines

  • Natural Naoussa:
    100% Xinomavro; wild-fermented, aged 12 months in neutral oak; vibrant, savory, and elegant with red fruit, tomato leaf, and spice.

  • Natural Naoussa “Paliokalias”:
    From a single old-vine vineyard; aged 18–24 months in oak; deep and structured, showing complexity, fine tannins, and long aging potential.

  • Xinomavro Reserve:
    Aged in large neutral barrels; delicate oxidative tones, dried herbs, and umami complexity.

White & Orange Wines

  • Roditis Orange:
    Skin-contact white, fermented and aged in amphora; amber color, citrus peel, and dried fruit aromas.

  • Malagouzia Natural:
    Aromatic, floral, and lightly textured; minimal intervention, bottled unfiltered.

Experimental Wines

  • “The Doctor’s Project” Series:
    Micro-vinifications exploring natural fermentations, oxidative winemaking, and long lees aging — available only in small quantities.

Technical & Operational Details

  • Region: Naoussa PDO, Western Macedonia, Northern Greece.

  • Altitude: 250–400 meters.

  • Vineyard Area: ~5 hectares (estate and contracted).

  • Soil Type: Clay-limestone and schist.

  • Viticulture: Organic, dry-farmed, low yields.

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

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

  • Annual Production: Approximately 25,000 bottles.

  • Certification: Practicing organic; biodynamic principles applied.

  • Bottling: Gravity-fed, unfiltered, zero-sulfur.

  • Export: Wines distributed in Greece and internationally, particularly in natural wine markets across Europe and North America.

Strengths & Distinctive Qualities

  • Founded by a master oenologist, merging scientific expertise with natural winemaking authenticity.

  • Zero-sulfur pioneer in Greece — achieving microbial stability without additives.

  • Focus on Xinomavro, the noble red of Macedonia, expressed in its purest form.

  • Old-vine, organically farmed vineyards producing low-yield, high-complexity fruit.

  • Combination of tradition and precision, showcasing how natural wines can also be clean, stable, and ageworthy.

  • Transparent terroir expression: the red soils, elevation, and cool climate of Naoussa captured in every bottle.

  • Small-batch production with meticulous attention to detail from vineyard to cellar.

  • Wines of vitality, energy, and intellectual depth, appealing to both natural wine enthusiasts and classical drinkers.