PhiliaFrom Sous le Végétal to Single Parcel
Samos' first natural winery & culinary lab. Chef & Winemaker Vasilis Alexiou. Zero additive wines from schist & quartz at 950m altitude. Amphora, concrete eggs, and honest winemaking.
From a Paris restaurant cellar to the schist terraces of Samos—a chef's journey home.
Philia Winery was founded by Chef & Winemaker Vasilis Alexiou on the island of Samos, Greece. The journey began in Paris, where Vasilis owned a restaurant with over 2,000 wines in the cellar and first encountered the natural wine movement through Isabelle Legeron MW in 2009 [^230^][^246^].
That vision crystallized at the first RAW WINE Fair in London (2012), where Vasilis traveled specifically to meet Legeron. Years later, after leaving Paris to start Philia Winery in Samos, they met again. Isabelle visited at the invitation of Konstantinos Lazarakis MW, walking through the vineyards where biodiversity thrives [^246^].
Her body language and the shine in her eyes told the story—she found what she always looks for: energy and life. The ultimate honor came when she chose Philia's Octave to present at her Athens workshop alongside legends like Radikon, Gut Oggau, Matassa, and Pheasant's Tears [^246^].
In Greek thought, Philia (Φιλία) is the invisible thread connecting the toil of the Samian farmer on dry-stone terraces to the glass of the connoisseur in Paris, Tokyo, or New York. It embodies synergy and the understanding that we are stronger together [^243^].
"The winemaker doesn't make the wine; he guides its transformation."
Philia's philosophy is simple yet profound: Zero Additives. Pure Terroir. No added sulfur, yeast, tannins, vitamins, acid controllers, stabilizers, enzymes, or gelatines for clarification. Nothing added, nothing removed—just the pure expression of Samos [^230^][^246^].
Samos does not need "make-up." Its terroir is self-sufficient; it needs protection, not intervention. Modern knowledge and science are used not to alter the wine, but to protect it during its birth. Heavy processing and unnecessary additives are rejected [^243^].
The winemaker doesn't make the wine; he guides its transformation. As Isabelle Legeron demonstrated under the microscope: conventional wines are deserts—dead liquids. Natural wines look like galaxies, full of life, microorganisms, and energy. This is what Philia creates [^246^].
The Culinary Lab concept bridges gastronomy and viticulture. Vasilis's background as a chef informs every decision—from vineyard to table. The result is wine that doesn't just accompany food but completes it [^230^].
Galaxy of Life
Honest Wines
Schist & Quartz at 950m—Samos' high-altitude treasure.
High Altitude
Vineyards climb to 950 meters elevation on Mount Karvounis. This altitude ensures cool nights necessary for slow ripening, preserving vibrant acidity and aromatic complexity. The diurnal shift creates wines of remarkable freshness despite the Aegean sun [^255^][^240^].
Schist & Quartz
The vines root in schist and quartz soils—a unique geological composition imparting distinct minerality and saline character. This is the hallmark of Samian terroir: crystalline, deep, and complex. The rocks shimmer in the sun, reflecting heat and storing coolness [^255^][^240^].
Ancient Vines
Ungrafted, centenarian vineyards over 100 years old. These heritage vines grow on traditional dry-stone terraces (pezoules), preserving both landscape and authenticity. Low yields are a conscious choice—quality over quantity [^255^][^240^].
Noble Grape
Muscat Blanc à Petits Grains—the noble grape of Samos, cultivated for millennia. Small berries, intense aromatics, and the ability to transmit terroir with crystal clarity. Philia channels its primal energy into stable, enduring wines [^240^][^243^].
Zero-Zero Farming
Farming uses only nettle tea and zeolite treatments—no chemicals, no pesticides. The goal is maximum biodiversity: a healthy environment where grape juice can ferment on its own. A living vineyard creates living wine [^255^][^246^].
Aegean Influence
The Aegean Sea moderates temperatures, bringing cooling breezes and saline minerality. The volcanic origins of the island add complexity to the schist soils. This is Mediterranean mountain viticulture at its most extreme and expressive [^240^].
Single Parcel expressions—amphora, concrete eggs, and barrique.
Philia Amphora
100% natural Muscat Blanc à Petits Grains on schist and quartz soils at high altitude. Fermented and aged in amphoras. No added sulfites (<10 mg/L). An orange wine of crystalline purity, showing the raw soul of Samian Muscat through ancient clay vessels [^235^][^240^][^248^].
Philia Barrique
Muscat Blanc à Petits Grains aged in oak barriques. The wood adds structure and complexity while preserving the grape's inherent aromatics. A bridge between tradition and natural expression—Samos meets Burgundy through the lens of zero-additive winemaking [^250^].
Fokiano
A rare variety rescued from obscurity. From 650m elevation on schist and quartz. Carbonic maceration for 14 days, then 3 years in barriques. 15% ABV with structure reminiscent of Barolo. Deep, saline, crystalline, complex—paired with beef shank and shellfish bulgur [^255^].
Octave
The wine that earned Isabelle Legeron MW's recognition. Chosen to represent natural wine alongside Radikon, Gut Oggau, and Matassa at her Athens workshop. A galaxy in a glass—living, energetic, and profound. The flagship of Philia's zero-zero philosophy [^246^].
Livia
The first release natural wine from Samos by Vasilis Alexiou. A milestone in the island's wine history. Zippy acid with broad mouthfeel, savory and salty, yet given to citric beauty. The beginning of the Sous le Végétal evolution [^245^][^256^].
Concrete Egg Muscat
Fermented and aged in concrete eggs at UWC Samos. The egg shape creates natural convection, keeping lees in suspension and adding texture without oak influence. Pure terroir expression with added body and complexity from the vessel [^234^].
The Evolution
Sous le Végétal
2016-2021Avant-garde laboratory
◆ Experimental • Raw • Discovery
Philia Winery
2021-PresentSingle Parcel maturity
◆ Stable • Honest • Legacy
"Philia Winery represents the maturation of that spark. It is the transition from the experimental to the foundational. Here, the primal energy of Sous le Végétal is channeled into a stable, enduring structure."