Zidianakis Garage Winery

Overview & Philosophy

Zidianakis Garage Winery (Οινοποιείο Ζηδιανάκης) is a small, family-run artisanal winery located in Houdetsi, on the island of Crete, Greece.
Founded by Manolis Zidianakis, the project began as a personal experiment in his home garage — hence the name — and has since evolved into one of the most respected micro-wineries in Crete’s natural wine movement.
The philosophy of Zidianakis Winery centers on authentic expression, low-intervention winemaking, and revival of native Cretan grape varieties.
Every wine is made by hand, in tiny batches, using wild fermentations, no fining or filtration, and minimal or zero sulfur.
The result is a series of wines that are alive, unpretentious, and deeply connected to the land and traditions of Crete.

Vineyards & Terroir

  • Location: Vineyards are located near Houdetsi and Archanes, on the slopes of Mount Giouchtas, just south of Heraklion, Crete.

  • Altitude: Between 300 and 500 meters above sea level.

  • Vineyard Area: Approximately 2 hectares of estate and long-term partner vineyards.

  • Soils:

    • Limestone and clay-loam with stony subsoils.

    • Excellent drainage and mineral content contribute to freshness and balance.

  • Climate:

    • Mediterranean with strong mountain and sea influence.

    • Hot, dry summers moderated by Cretan breezes and cool nights.

    • Minimal rainfall but high diurnal temperature variation enhances aromatic intensity.

  • Farming:

    • Organic and regenerative farming; no synthetic inputs.

    • Manual vineyard work and dry-farming to preserve the natural ecosystem.

    • Use of native herbs, compost, and biodiversity-friendly practices.

  • Harvest: Grapes are hand-harvested and sorted in the vineyard.

Grape Varieties

Zidianakis Garage Winery focuses almost entirely on indigenous Cretan grape varieties, highlighting their diversity and adaptability to the island’s microclimates.

White Varieties:

  • Vidiano – The island’s signature white; textural, aromatic, and balanced.

  • Thrapsathiri – Mineral and structured, offering salinity and body.

  • Vilana – Light and floral, used in both fresh and skin-contact styles.

Red Varieties:

  • Kotsifali – Indigenous red with soft tannins, red fruit, and herbal nuances.

  • Mandilari (Mandilaria) – Deep-colored, spicy, and tannic; used for structure in blends.

  • Liatiko – Ancient Cretan variety producing elegant, earthy reds and rosés.

Winemaking Philosophy & Techniques

All wines are made naturally, with an emphasis on purity, patience, and minimal handling.
Fermentations occur spontaneously, and each cuvée is treated as an independent experiment in expressing terroir.

  • Fermentation:

    • 100% wild yeast fermentations.

    • Whites and reds fermented separately in stainless steel, amphora, or old oak barrels.

  • Skin Contact:

    • Short to extended maceration for whites (up to 60 days) depending on the style.

    • Gentle extraction for reds to maintain freshness.

  • Aging:

    • Whites: 6–8 months on fine lees in amphora or steel.

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

    • Wines rest further in bottle before release.

  • Fining / Filtration: None — all wines are unfined and unfiltered.

  • Sulfur Use:

    • Very minimal, and only at bottling when necessary.

    • Several cuvées are zero-sulfur (zero-zero).

  • Bottling:

    • Gravity-fed and bottled by hand.

    • Each cuvée produced in extremely small quantities, often under 1,000 bottles.

Signature Wines & Portfolio

White & Orange Wines

  • Vidiano “Natural” – Wild-fermented white; aromatic with notes of apricot, citrus, and thyme; aged on lees for texture.

  • Thrapsathiri Amphora – Skin-contact white aged in amphora for 9 months; amber-toned, structured, and mineral.

  • Vilana “Skin” – Long maceration Vilana; complex and saline, with subtle oxidative character.

Red Wines

  • Kotsifali “Garage Red” – Bright, juicy, and herbal; fermented naturally and aged in neutral oak.

  • Mandilari “Earth & Smoke” – Powerful, savory red with black fruit, spice, and volcanic minerality; aged 12 months in old oak.

  • Liatiko “Houdetsi” – Elegant, light-bodied red with floral and earthy complexity; bottled unfiltered.

Rosé & Experimental Wines

  • Liatiko–Vidiano Rosé “Wild Child” – Natural rosé, co-fermented; cloudy, aromatic, and vibrant.

  • Pet-Nat “Crete Bubbles” – Naturally sparkling Vidiano; bottled mid-fermentation; light fizz, citrus, and brioche notes.

Technical & Operational Details

  • Region: Houdetsi, Heraklion, Crete, Greece.

  • Vineyard Area: ~2 hectares (estate and contracted).

  • Altitude: 300–500 meters.

  • Soil Type: Limestone and clay-loam with stony subsoils.

  • Viticulture: Organic and regenerative, hand-harvested.

  • Annual Production: Approximately 8,000–10,000 bottles.

  • Fermentation Vessels: Amphora, stainless steel, old oak barrels.

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

  • Bottling: On-site, by hand, unfiltered, and low- or no-sulfur.

  • Certification: Practicing organic.

  • Exports: Limited quantities to select European and U.S. natural wine markets.

Strengths & Distinctive Qualities

  • Micro-scale, hands-on production with artisanal attention to every step.

  • Champion of native Cretan varieties, expressing them through natural, terroir-driven wines.

  • Minimal-intervention winemaking, emphasizing purity, freshness, and life in the glass.

  • Amphora and old-oak aging that respects fruit and highlights texture.

  • Transparent reflection of Crete’s terroir: limestone minerality, herbal aromatics, and Mediterranean vibrancy.

  • Experimental spirit, combining ancient traditions with modern creativity.

  • Low-alcohol, balanced wines that are energetic, textural, and highly food-friendly.

  • Strong sustainability ethos, respecting both land and local community.