Dimitris Georgas is the fourth generation in his family to make wine, but his lineage in the historical area of Spata goes back 380 years. He is currently farming four and a half hectares that he never intended to farm. In fact, winemaking was the last thing on his mind after earning Masters degrees in Oceanography and Environmental Management. But he inherited the vines after his father passed away and couldn’t resist the call of home. Spata is the home for Retsina, which is a traditional wine that has been given absolutely garbage treatment and coverage by the wine world in general.
That being said, Savatiano is the most widely grown white grape in Greece, and only gets credit for composing a small, under appreciated, and often unenjoyable style of wine and we need to change that. Dimitris' decision to focus on Retsina and establish quality in that historic Greek style shows a dedication to tradition while also a drive to bring Greece forward.
Natural vinification with wild fermentation in stainless steel tank and 5 days of skin contact, after a 3-hour gentle pressing, removal of lees, and small addition of sulfites.