Reviving Forgotten Greek Wine Traditions in Messolonghi
A Family’s Passion
Crafting Exceptional Greek Wines from Local Varieties
The Legacy of Sotiriou Winery | Messolonghi’s Finest Greek Wines
The story of Sotiriou Winery begins in 1996 in the village of Lesini,in Messolonghi,Aetolia-Acarnania.. Dimitris and Efrosyni, a young couple at the time, decided to professionally engage with the world of wine. Born and raised in Lesini, they carried memories of their childhood, mixed with the aromas and flavors of the distinctive local wines. Their love for the wine tradition and their desire to preserve it and ensure its continuity was the driving force for a dynamic start.
Explore Our Exclusive Greek Wine Collection
The Erotes Series
THE EROTES were the winged gods of love.Hesiod describes a pair, Eros (Love) and Himeros (Desire) who were present at the birth of Aphrodite, while later writers add a third, Pothos (Passion), to create a triad of goldings.The Erotes were purely creatures of poetic invention with no distinct mythology of their own.
Pothos | The god of sexual desire who accompanied Afrodite from the moment of her birth
Organoleptic characteristics: Derived from the Avgoustolidi. Characterized by golden color and intense and fruity aromas of peach and melon. Behind the fruits, there are hints of honey. A well balanced mouth perfect matching the nose.
- Type of wine: Dry white
- Grape variety: Avgoustolidi
- Vineyard: Slopes of Aitoloakarnania
- Soil: Clay
- Age of vines: 15 years old
Vinification & ageing :First maceration before the fermentation (short, at 8° C for some hours), controlled alcoholic fermentation (15° C) in oak barrels. Aged sur lie for 12 months with regular batonnage.
Average yield : 9T / ha (50 hL / ha)
Alcohol: 13% pH: 3.2
Himeros | The god of passionate longing, yearning and desire.
Organoleptic characteristics: Derived from the Mavrodafni. The color is purple with ruby highlights. On the nose is complex with red fruits, cherries, vanilla and herbal touches. On the mouth, it is smooth with soft tannins and rich acidity.
- Type of wine: Dry red
- Grape variety: Mavrodafni
- Vineyard: Slopes of Aitoloakarnania
- Soil: Clay
- Age of vines: 15 years old
Vinification & ageing: First maceration before the fermentation (at 8° C for three days), alcoholic fermentation with progressive increase of temperature, till 25°C in inox tank. Malolactic fermentation and matured in oak barrels
for 12 months with regular batonnage.
Average yield : 9T / ha (50hL / ha)
Alcohol: 13% pH: 3.5
Maganas
Organoleptic characteristics: Bright, with green and yellow heus. Floral nose, with lemon and citrus fruits aromas, as well as exotic fruits. Delicate mouth, again with lemon aromas which are typical of Malagousia, with an awesome balance!
- Type of wine: Dry white
- Grape variety: Malagousia
- Vineyard: Lessini
- Soil: Clay & sand
- Age of vines: 10 years old
Vinification & ageing: First maceration before the fermentation (short, at 10°C for some hours), long and controlled alcoholic fermentation (11°C). Ageing on the lees.
Average yield :10T / ha (60hL / ha)
Alcohol: 12% pH: 3,3
Stamna
Organoleptic characteristics: Derived from the Avgoustolidi. Characterized by golden color and intense and fruity aromas of peach and melon. A well balanced mouth perfect matching the nose.
- Type of wine: Dry red
- Grape variety: Mavrodafni
- Vineyard: Slopes of Aitoloakarnania
- Soil: Clay
- Age of vines: 12 years old
Vinification & ageing: First maceration before the fermentation (at 8-10°C for three days), alcoholic fermentation with progressive increasing of the temperature, till 25°C.
Average yield : 9T / ha (54hL / ha)
Alcohol: 12,5% pH: 3,55
Armiriki
Organoleptic characteristics: Derived from the Avgoustolidi. Characterized by golden color and intense and fruity aromas of peach and melon. A well balanced mouth perfect matching the nose.
- Type of wine: Dry rosé
- Grape variety: Muscat d’Hambourg
- Vineyard: Slopes of Aitoloakarnania
- Soil: Clay
- Age of vines: 12 years old
Vinification & ageing :First maceration before the fermentation (8-10°C during 24h), alcoholic fermentation at 15°C. Ageing on the lees.
Average yield : 10T / ha (60hL / ha)
Alcohol: 12% pH: 3,35
