There are 76 manufacturers.
AB Earth Flavors
AB Earth Flavors was founded with the goal to promote premium and organic products from selected areas of Greece to the demanding consumers around the world, with the greatest respect to the farmers that produce the raw materials. Based in Chania, Crete, it is located in the place where the Mediterranean Diet has been existing for thousands of years.
AB Earth Flavors searches around Greece for the highest quality, least processed, most flavorful ingredients possible, because they believe that food in its purest state ― unadulterated by artificial additives, sweeteners, colorings and preservatives ― is the best tasting and most nutritious food there is. Each product selected by AB EARTH FLAVORS is of exceptional quality, found in limited quantities and represents an authentic expression of its origin.
People are considered the most important asset of their company: people who are passionate about not only food, but also about preserving the real flavors of the Greek Earth.
They respect the environment and actively promote organic farming and sustainable agriculture, thereby helping to protect the planet. Their fair trade principle ensures that the producers of the raw materials are rewarded for supplying them with their best products, according to our strict quality standards. AB EARTH FLAVORS encourages traditional cultivation and harvesting methods that respect nature and ensure food safety.
G. KASSAKIS BROS. Ltd. has been active since 1999 in the area of smoked traditional Cretan meat products, but the company has been in existence in some form or another going back many generations. The company is located in the village of GALATAS of Minoa Pediada Municipality. In the early 20th century, their great grandfather George Kassakis, who came from the Lassithi plateau with the genuine traditional Cretan recipes, dealt with the production of sausages, making them available in the surrounding villages.
Their grandfather Emmanuel Kassakis, continued the family tradition, distributing their products throughout the Municipality of Heraklion and beyond. Their father George Kassakis, who is a teacher by trade, realized the needs of the modern consumer and built a permanent building adhering to all the modern health standards. The tradition continues these days as the company has been taken over by the current generation- Emmanuel, who is a graduate of the Agricultural University of Thessaloniki in Food Science and Technology.
Agricultural Cooperative of Kozani
Based in the municipality of Kozani, in the village of Krokos, the Saffron Agricultural Cooperative was founded in 1971, with a view to harvesting, processing, packing and distributing the saffron of Krokos as its sole responsibility, thereby ensuring the quality and authenticity. These days, the Cooperative has 2,000 members who are all saffron growers in 40 small villages within a few km of Krokos. Annual production depends upon the weather and ranges from 6-12 tons per year. All producers are obliged to deliver their product to the cooperative, which in turn manages this precious product and has the exclusive right to harvesting, processing, packing and distributing. It is ISO 9002 certified and has also certified the organic cultivation of saffron as well. Greek red saffron from Kozani is a PDO product.
AGROVIM. S.A was established in 1994 as a continuation of the original company founded in 1964 by A. Gyfteas. During its first years of operation, the company mainly processed olive oil from the region of Kalamata, with a mean annual turnover of approximately 600.000 Euros. Following a succession of strategic investments, the company increased its productivity and significantly improved its international competitiveness whilst ensuring that the initial vision to offer products of exceptional attributes and traditional taste were not compromised. True to this vision, AGROVIM’s President Mr. Dimitrios Gyfteas to this day personally tastes and evaluates every single batch of olive oil that reaches the factory, displaying his commitment, deep knowledge and love for the olive tree and its fruit.
As a tribute to Homer’s epic poem, their flagship brand bears the name ILIADA, embodying the heritage and the healing properties of nature passed down from generation to generation by our ancestors. AGROVIM strives to combine the understanding of their forefathers with respect to traditional harvesting, with modern production methods that respect the environment, in order to provide their customers with the highest quality Greek products of uncompromised taste. They are passionate about making a measurable impact in all they do.
Alexakis (Vinobon) Winery
Alexakis (Vinobon) Winery
Raisins "Ambelodimiourgies" are produced from family organic farming using the famous Sultana grape by producer Yiannis Skoulas. The process remains the same as in the olden days- the biological drying of raisins and today the standardization of the final product and all the production facilities are certified for organic raisin packaging by BIOHELLAS. Consistent with the practice of organic farming, there are no additives or preservatives used and the focus is on the superior quality of this biological product and the emergence of natural aromas and the rich taste of genuine sultana raisins.
The journey of Amvrosia Gourmet to the magical world of Mediterranean flavors began in 1994. Since then, the company has successfully brought millions of consumers around the world in contact with the precious Mediterranean Diet. Their product range completes an authentic Mediterranean experience including Fresh Aromatic Herbs and Mediterranean Patés. Products such as Capers and Sundried Tomatoes are being selected by major hotel chains and Delicatessen stores, cruise ships, meat processing and finger food production industries and by large supply networks. As a base for all of their products, they exclusively use Greek Extra Virgin Olive Oil. Amvrosia Gourmet products travel all over Europe and the world, through big supply networks. They can be found in Germany, France, Norway, Sweden, Belgium, The Netherlands, Denmark and in the USA and Australia. All production processes are certified according to ISO22000 and are fully compliant with the standards of the U.S. Food & Drug Agency- the FDA. Amvrosia Gourmet participates in all major international exhibitions such as SIAL and ANUGA.
ANASSA ORGANICS selects finest quality Greek products of organic farming and produce of farmers who use traditional farming practices with the utmost respect and commitment to the land. Their selection of exceptional organic Greek herbs for teas, infusions, tisanes is just the beginning. Their research was time consuming; it required considerable thought and attention, so as to make use of scientific findings regarding a quality selection, the optimum one for the customer. It was driven by their belief that herbs should be defended; they are not a just fashion, rather a passion and a way of life. Anassa Organics came out of passion- their love and passion for herbs. With the optimum methods of collecting, drying and packaging, the essential oils that provide such rich and natural flavor, remain well preserved and guarantees high quality consistency and taste. Organic herbs were selected in order to enhance quality even further. For Anassa Organics, organic is an attitude and way of life: through the utmost respect for both man and environment.
ANOSKELI Agricultural Company
In a small village near Kissamos called Anoskeli, birthplace of the Mamidakis family, an olive mill was built many years ago for the processing and exploitation of the olive oil produced by the family. Gradually the company expanded into the cultivation and trading of Cretan wine, at first under the name of ANOSKELI and since 2011, the company markets its white and red dry wines under the brand name- ANO PLAGIA in Greece. All their vineyards are organic cultivations and are located in and around the village of Anoskeli. The varieties grown are Cabernet Sauvignon, Syrah, Grenache, Asyrtiko, Vidiano and Vilana.
The women's cooperative "Archanes Flavors" produces traditional jams, preserves/sweets and baked goods using only extra virgin olive oil and using traditional local recipes. In addition to their own production, they are also active in sale and distribution of products of other cooperatives, Archanes wine, raki,& barley rusks, The women's cooperative can organize a full range of social events (weddings, baptisms, memorials, name day and any other celebrations). Specifically for the memorials, the cooperative handles full organization and service. They also offer products, biscuits and cakes, at conferences, exhibitions and other events.
For three generations now -since 1956, with Kastoria as their base, they have been producing and packaging the renowned pulses of Kastoria and Prespes, supporting local growers and bringing their renowned white kidney beans to the tables of more and more consumers every day. The experience and know-how of three generations along with a true love of the land, are the main advantages that make them stand out. Thanks to the local growers, Arosis are able to secure the best quality pulses and rice for their consumers, to set high standards for quality control and also, to process and standardize their products in the best possible way. Their philosophy embraces the international phenomenon that is the slow food movement, which promotes the concept of “good, clean, fair” food. They also embrace sustainability and the practice of collaborating with the land, not exploiting it, which also means that their farming is organic. Arosis has been exporting Greek legumes to the USA since 1986 and in the last few years they have expanded their exports considerably, reaching all those consumers worldwide who are looking for natural, good food produced in small farms under sustainable, fair conditions.
The Boutari Company was established in 1879 in Naoussa by Ioannis Boutaris and today, his grandson, Konstantinos Boutaris, runs it. By the mid 1930s, Stelios, son of Ioannis, took charge of the company and distributed its products abroad, starting from Austria, Hungary and Egypt. During the post-war period, the company expanded its activities in Athens and several other European countries. In the late 1970s, the two sons of Stelios, undertook the activities of the company and specifically, Ioannis took charge of the oenological sector and Konstantinos the commercial sector. They invested in production and in 1978, a state-of-the-art winery-bottling unit was inaugurated in Naoussa. In 1995, Marina, one daughter of Konstantinos, joined the staff of the company in charge of the Marketing Department along with his other daughter Christina who is today, responsible for the Exports to America and Australia. The company decided to expand its viticultural and wine-making activities to important P.D.O. Zones of Greece and therefore, in the following decades, invested in vineyards, wineries and equipment for some of those regions, including Crete in 2004, where it built a beautiful tasting/touring facility in Skalani.
The vision and philosophy of their company is expressed through its very name: CandiaSoil: the olive oil of the Cretan land. Growing up on the island of Crete and working in its olive groves, the owners have had unique experiences of flavor and tradition that they wished to share with the consumer. For them, olive oil is their culture. It is integrally linked with the history of Crete, with its residents’ struggle for survival, with the scents of the island.
Having thought long and hard, they created CandiaSoil and are now in a position to offer the best olive oil produced on the island of Crete. This is not merely an extra virgin olive oil; it is the most authentic olive oil, coming from a single geographical region, offering the unique scent, flavor and healthy properties of those regions.
For Candia Soil, the venture has been an enormous challenge, as they chose to distance themselves from the modern trend of adapting olive oil as a low-price product at the expense of its quality. On the contrary, they decided to take a risk and focus their activities on only one kind of olive oil: the best. Their top goal is for the olive oil that will reach your table to be nothing but the natural juice of the olive.
The love of cooking and the need to put their own agricultural products to good use, gave the owners of Casti Lioni, (15 years ago), the idea to start processing and preserving their traditional family recipes in little jars. At first it was for their own family, but then, upon the advice of good friends and family, the idea of sharing the family recipes with the marketplace took hold.
They therefore created a small workshop in the area of Zourida in Rethymnon and initially started to sell their products on the local market and later in the best delis of Athens and Greece.
They sincerely believe that with their work, they will pass on some traditional recipes, thereby contributing to the overall effort to have Cretan Cuisine recognized and acknowledged. They hope to bring back the love for natural and genuine flavors and with their products they are helping modern housewives prepare family meals that save valuable time, without sacrificing taste and nutritional quality.
The Casti Lioni recipes are made with love and respect for good food without preservatives or additives and it is their intention to continue making quality products, always with respect for the environment and working with local people.
Creta Carob was established in 2006 and started its operations in 2011. It is a family company that mainly focuses on the production of different biological products made from the Carob Pods. Creta Carob is located on the island of Crete in a little village called Argyroupoli. During the production process they combine ancient procedures with new technologies and the final products correspond to the regulations of the E.U. and have received the bio qualification in Greece and in the E.U. In Crete, the carob trees thrive in difficult soils and like the arid conditions that are naturally free of fungus and pests. Thus, the use of chemical sprays are not necessary here. The trees grow 15m in 50 years and do not bear fruit for the first 15 years. However, once fruiting, each tree will yield one ton of beans in one harvest. Carob pods are harvested in the middle of September. The growing carob pods look like green broad beans but they turn to a dark glossy brown as they age. Each pod can contain up to 15 seeds. Since carob has a long history in human consumption (harkens back to 4 BC), it cannot claim to be a newly discovered food, but rather a re-discovered food. As the founder of Creta Carob, Elias Manousakas states "It is the lost treasure of Crete''
Founded in 1996, Cretamel is located in Crete. The members of Cretamel are a family involved in producing honey. Carrying on a remarkable family tradition in the production of honey, the company’s members wanted to engage in the production of traditional Cretan products using honey.
Working systematically with dedication towards their goal, they realized that Crete is a blessed place, as they were able to collect honey from the Cretan nature with a very high quality.
Having thus acquired considerable experience, in 1998 they decided to give their products an identity and a brand name. In the year 2000, Cretamel created a new series of traditional Greek products such as the sesame-honey bars as well as nut bars and nougats.
Their philosophy is based on their beloved island of Crete and on the countless food treasures, which they so painstakingly searched for and continue to do so, in order to discover and most importantly, to share. Having as a priority the spreading of the Cretan diet worldwide, but also the strengthening of small local businesses, they drove from one end of the island to the other and ultimately present the best the island has to offer. Flavors known, unknown, original combinations of flavors- all presented in a unique way that fascinates even the most discerning palate because of the pioneering creativity of tasty and aesthetically unique products based on old authentic traditional recipes. Because, just like the Greek language, the cooking, through tradition, is being preserved, mutated, adapted, enriched and continues to evolve and because of this, it remains alive. Although already familiar to most of the world, the Cretan Diet is enriched and constantly evolving, satisfying the taste requirements of today, while retaining an unbreakable relationship with tradition.
This simple thought, was captured on paper and slowly led to the creation of a tasteful destination- the creation of Delicious Crete.
The Diamantakis winery was founded in 2007 by the children of Nicholaos G. Diamantakis: Ioannis, Michalis and Zacharias. The first two are third-generation vine-growers who have extensive experience in viticulture and are in charge of the winery’s vineyards; whereas Zacharias, having studied oenology, is involved in the process of winemaking and promoting the wine. The winery is a modern new producer of quality wines in Crete. It is located southwest of the city of Heraklion outside the village of Kato Asites, near the historic Monastery of St. George Gorgolaini, in the eastern foothills of Psiloritis at an altitude of 450 meters. This is a region with a long history in vine cultivation and the production of wines and spirits. The family’s love and passion for quality wine, combined with their long tradition in viticulture, led to the creation of a small winery in the region for processing grapes from 70 acres of privately owned land, on which several varieties of grapes are cultivated: Greek, local and international. To these were added another 25 acres, arranged in terraces and planted in the spring of 2010. The fruit of the first bottling, in 2008, rendered 2 fresh wines under the name Prinos, a white Malvasia Di Candia Aromatica-Chardonnay and a red Syrah. In early 2010, the winery released a new label under the name Diamond Rock 2008, with an aged red wine from the varieties of Syrah and Mandilari. Another new label, Vidiano, was added to the winery’s selection early in 2011, made from a variety of white grape native to Crete, and its first vintage produced 7,000 bottles. All of the Diamantakis wines have participated in competitions and have won major awards in some of the biggest international wine competitions: Decanter World Wine Awards, Vienna Wine Challenge, International Wine Challenge, Les Citadelles Du Vin, Challenge International Du Vin, Concours Mondial Du Bruxelles. The family is dedicated to creating fine wines that are in harmony with the unique microclimate of the region. One of the winery’s goals is to make use of special native varieties such as Vidiano and Mandilari as they have faith in the future development of these local varieties and their ability to create exceptional wines.
Dinapoja cottage industry started as a hobby with friends and neighbors offering the fruits from their gardens. Myrtles were growing on their gullies and the local mountains generously provided a big selection of aromatic herbs. This vast variety of materials offered gave rise to the ambition of preparing products that do not exist in the market.
The current workshop is in Gournes, Crete. The philosophy of the liqueur production is based on the exploitation of the fruits, without the addition of artificial aromatics. The raw materials are combined to create new and unique compositions.
In the process, only organic raw fruits and herbs are used, without the addition of artificial aromatics, additives and preservatives. In addition to that, herbs and fruits are hand- picked one by one from the Asterousian Mountains and the nearby villages. After being thoroughly cleaned and washed, they are placed with tsikoudia into stainless steel tanks. The fruits will remain in the tsikoudia for several weeks and the alcohol will gain the substances colors and aromas of the raw materials. The addition of the syrup is followed in order to synthesize the liqueur. A natural liqueur should not be too sweet because the sugar covers the rich aroma of the fruits. The liqueur remains again for a long term period within the stainless steel tanks to tie the flavors and tastes. After filtration, the liqueur is bottled.
Dolopia is a family run business owned by a couple of former urbanites. The history of Dolopia started 5 years ago, when an Austrian physicist decided to follow her Greek husband and go back to his family “roots” in a small village close to Domokos, called Omvriaki.
Guided by a deep nostalgia for ancient and often forgotten flavors and aromas and their possible revival, it was decided to establish a manufacturing company producing “culinary creations”. This idea is being carried out in accordance with traditional food preparation techniques and paying the necessary respect – as far as time and effort is concerned, that these techniques require. The products are made in small batches, without the use of additives, preservatives or colourings.
The whole production process is handmade and always using fresh and seasonal produce!
The Koutoulakis family became passionate about Crete and its olive oil almost 40 years ago.
As young newlyweds, they chose Crete as their favorite vacation destination for its lore, beauty, traditions, family members and of course its olive oil. There were family roots in Crete and specifically in Archanes. Their love for olive oil increased as the years went by and soon they were cooking exclusively with olive oil for its wonderful taste, and kept butter for raw use only. Little by little, and after much travel, olive oil tasting, and research, the idea of building their own traditional olive mill developed. They chose an Italian production method with a press. Carefully handled, pressed oils, release a maximum of taste and aromas while keeping the characteristic, authentic taste of the olive cultivar. The oil is a fresh pure juice!
This was a conscious choice against centrifugation of olive oil that has taken over the olive oil production almost entirely, which is a method that blasts the subtleties of olive oil into a bland product with no real characteristics.
A small press was purchased in 1998, and a small ground floor room of their house was converted for this purpose. It was an immediate success and all their friends praised the quality and taste of the newly produced olive oil.
Then in 1999, they took the big step and built their state-of-the-art mill in one of the groves at the heart of the estate, in the PDO of Archanes, Heraklion, Crete. The family owns various olive groves, all within a maximum distance of 3 km from the mill, which ensures the fast delivery of the fresh fruits during the harvest.
The mill was designed with much thought and care with quality and authenticity as foremost considerations. All of the mill’s production equipment is made of stainless steel, including the discs of course, essential for preserving the olives’ genuine flavors. Their passion for wine gave them the idea to make 30 small tanks in the mill instead of 2 or 3 large tanks. This way, the oils produced can be differentiated by grove and ripeness, then assembled according to taste, acidity, and maturity. Gravity alone (versus pumping the oils) allows the olive oil to go from the production level on the ground floor to the tanks built below, and then from the tanks to the bottles.
The most spectacular innovation came when they realized that the olive oil liberated as the olive paste is spread on the discs and stacked, before the oil is obtained under the hydraulic press, was gorging with flavor. They decided to separate it immediately from the rest of the production. This was the beginning of their famous Fleur d'Huile or Run-off extra virgin olive oil.
The Grandfathers of the current owner were cultivating grapes for vinification and selling them to production facilities near Melesses. Over the years, the landlord of the estate passed the land on to Giorgos Paterianakis, who is still the owner today. Giorgos Paterianakis, a civil engineer by trade, began the creation of the estate in 1990. After he finished the establishment of the new vineyard with local varieties, he cultured it without using any chemical substances. In parallel, he built a new 2,000m2 winery with due respect given to the environment and made from natural materials like rocks from the vineyard and the wider area. The new winery had vinification and bottling areas, underground cellars for bottles and barrels and a fully equipped chemical analysis laboratory.
The winery was designed on different levels in order to use gravity for the production processes and to avoid artificial pressures that damage the product at various stages. Additionally, the smooth pressures of spirit press machines, the underground maturing cellars in stable temperatures, the ideal bottling conditions with lack of oxygen and the proper storage of the bottles in an underground bottle cellar, all serve to guarantee their high quality products.
Domain Paterianakis is a pioneer in wine production from organic farming grapes. In continuation of the long term tradition of the family, all the indigenous and rare grape varieties at the vineyards were preserved and gradually more were added. The grape varieties have been carefully selected in order to be completely adjusted to the local terroir and climate conditions and always according to the principles of organic and sustainable farming.
The history of this family winery began in 1986 when viticulturist/oenologist Andreas Dourakis returned from Thessaloniki to a place he calls home- the mountainous village of Alikambos near Krapi of Sfakia. The area has one of the lowest rainfalls in Greece, the soil is rich in active minerals and there are many south-facing slopes. This is where he began cultivating his father’s vineyards, and as the years went on, he purchased his own lands in and around the original vines. Andreas Dourakis was driven by two fundamental elements/facts: a) his scientific knowledge and education (Oenology degree in Germany) and b) the extensive experience gained by working in wineries both in Greece and abroad.
Located at the foothills of the White Mountains, the vineyards that surround the winery reflect the diversity of the land. Located at 330m above sea level, each vineyard has its own microclimate, unique soil quality and grape variety. The vines at Dourakis winery are all organic and are treated with respect for their natural environment. It has been a long-standing practice to enhance the yields of the winery by cooperating with dynamic young vine growers in the region.
DS Distillers was founded in 2000 in the prefecture of Heraklion, Crete when the families of Diamantakis and Stamatakis, sharing the same passion and long tradition in distillery, joined forces. Respecting the principles of distillery and with the continuous supervision of the privately-owned vineyards and the collaborating viticulturists and with the careful selection of raw materials, DS Distillers creates products of high quality, exceptional flavor and unique aesthetics.
Efrosini is small family business that started in 1999 when the family decided, with the invaluable assistance of experienced and specialised scientists (agriculturalists, chemists, biologists and viniculturalists) to cultivate organically, not only the local grape varieties, but also some internationally recognized ones as well. Liatiko, Kotsifali, Cabernet Sauvignon, Syrah and Merlot are their recommended red wines varieties and Vilana, Malvazia and Chardonnay are the white variations. All their grape varieties as well as their winery have been certified by D.I.O *(an organization that checks and certifies organic products). Despite the fact that they are relative newcomers in the production and trading of wine, they have taken part in both Greek and international exhibitions and competitions and are proud of the distinctions they were awarded.
Eliva was created by people born in Chania, Crete, who love their homeland dearly and have a long family tradition in the production of olive oil. These are people who grew up watching the previous generations carefully attending to the olive trees, since their fruit would feed their children and help them reach a ripe old age without any health problems, just like they did. Using the production of the Fragiadaki family estate as its basis, Eliva gets its supplies of excellent quality Extra Virgin Cretan Olive Oil also from other, carefully selected, responsible and reliable producers.
Eliva addresses consumers who have realized that nutrition is crucial for their quality of life and they select their food based on its authenticity, actual nutritional value and their trust in the producers.
Eliva is a small company, based on twenty years of experience and local tradition, and not on industrial production. It does however, implement all the latest quality controls, and products have received all certifications that guarantee their high quality and nutritional safety. Eliva was created by people with loving care, passion, extensive knowledge and twenty years of experience in the production and commercial trade of Extra Virgin Olive Oil.
Expertaste deals with the production and promotion of traditional products, mainly bakery products and sweets under the Brand – “Mamamade”. They specialize in taking original recipes and combining tradition with innovation. Their philosophy is based on traditional recipes unaltered over time, mixed with flavors from the modern times. This is a family company in both production and promotion. The company's target is the creation of “new-to-the-world” products while at the same time, maintaining the high level quality of the products by using only pure ingredients. Their objective is to create a wide range of products under their umbrella, that will be offered worldwide, with flavors that will remind all of us a little of our 'Grandma'.
FeleaGoods based in Heraklion Crete, is a company focusing on the qualitative production and supply of pure, traditional and high nutritional value products of the Cretan soil. Their primary objective is to offer consumers premium food products, always pursuing the rules of the Cretan diet.
Their aim is to acquaint people with the beauty and heritage of the Cretan culture and culinary customs offering products of the highest quality.
The products are created from recipes and procedures handed down for generations, honoring the region’s culinary heritage.
All their products are natural and from the highest quality ingredients, promoting the local produce and bringing to the consumer, the wholesome taste of undiscovered Crete, while protecting and preserving its natural beauty and heritage.
They position themselves in the healthy nutritional segment for conscious consumers and draw their values from their “Cretan” origin and nutritional history.
Originating from a 160 year old distillery, Finest Roots Spirits combines the unique experience of four generations of distilling with an original inspiration in liqueur philosophy. Based in Southern Greece, their distilleries maintain a long established tradition of crafting the most exotic blends as well as redefining and shaping Greece’s most distinctive flavors. Roots Spirits, bearing the heritage of this long and awarded history of quality and taste, challenges old recipes with contemporary and innovative practices.
The company marries the most pure and natural ingredients into a fusion of old and modern tastes. Old recipes, having survived and matured through the years, are the starting point for their passion; taking the finest from the past and turning it into the best of today. Contrary to common practices, every last drop of their beverages is made with only 100% natural extracts, without any flavor essences or artificial additives. The Finest Roots philosophy is to offer true, pure and high quality tastes; derived from the past, perfected through the years and advanced for the years to come.
Golden Black (George Mazos)
In the legendary region of Nemea, the family started cultivating vineyards since 1876. Nemea’s unique soil quality and climate, in combination with their continuously growing experience in the viniculture sector, formed the basis on which the family business has been developed ever since. They invest in their products’ ultimate quality and hygiene, as well as in the tasteful experience they offer to our clients. Today, Papaioannou Organic Vineyards is a successful family business. Right after their big success with a variety of wines inside Greece and abroad, the youngest member of the family, George Mazos, decided to focus on the production of their globally-recognized Corinthian Raisins and share it with everyone who appreciates excellent flavors. The sole condition they set to initiate the production was the qualitative differentiation in order to highlight the uniqueness of the historical product. That way, they started producing Organic Corinthian Raisins on their vineyards, naturally dried under shade, but at the same time they named it, properly and rightly, “Golden Black” in order to highlight the significance of the product.
"IDAIA" is an ancient name of Crete. "IDAIA" was called the mother of ten Curates, which gave birth to the king of Crete, Zeus (not to be confused with the God Zeus). To honor his wife, Zeus named the whole Crete "Idaia". The IDAIA WINERY, is located in an area that belongs to the P.D.O (Protected Designations of Origin) zone Dafnes, Heraklion. Since 1998, oenologists Vasilis Laderos and Kalliope Volitaki created with passion and knowledge, the "IDAIA WINERY" for the production and bottling of wines from varieties grown in their vineyards in the region of Maleviziou village. The village is located at one of the foothills of Mount Psiloritis, at an altitude of about 300 meters. The vineyards and some olive groves are located on the eastern side of the village, close to the old monastery of the Holy Virgin. The calcareous soils, the terrain together with its special microclimate, create an ideal place for viticulture and vinification of high-quality wines. The main objective of IDAIA winery is the production of distinctive wines in a region famous for its vineyards from the ancient times till the middle of last century. In an effort to promote the characteristics of local varieties associated with the microclimate of the area, very low yields are kept, raw materials are carefully selected and controlled vinification techniques are applied. These choices result in the production of fine wines with a strong personality and a solid aromatic character.
The Kriton Gea company, owned by Stavros Arnaoutakis, began its activities in 2003 in Agia Marina – Archanes, creating a variety of marmelades with 100% natural ingredients and flavors, with no preservatives, based on the traditional home-made recipes. The concept was to use the trusted and valuable recipes that at one time were hand-made by their Grandmothers with the finest ingredients and to recreate these products, thus maintaining the character and integrity of those products from generations ago.
The Ladolea team is a close-knit group of young visionaries from Greece, sharing a common value: a deep respect for our heritage. They are proud to have been nurtured in this part of the world and their mission is to bring to the consumer, Greece's treasured olive oil in the most unique way.
The LADOLEA® olive oils are 100% single varietal and each one stems from a different variety of olives, exclusively grown in the northern part of the Peloponnesian peninsula.
Their partners are hard-working farmers, who share the young team’s passion for olive oil. Having a deep respect for the environment, they are truly committed to the high quality of the whole process and to sustainable farming methods.
The journey of LADOLEA® begins in November, which is the ideal harvest period. Depending on the desired result in taste, olives may be harvested at any point during the ripening season.They prefer the early harvest, when the fruit is still unripe and green. Even though the production is lower at this stage, the olives impart a more fruity and pungent note to the olive juice while, at the same time, contributing to our health by being higher in polyphenols and antioxidants.
At harvest, the olives are collected with great care and stored in crates to ensure their perfect condition. The pressing of the olives is strictly finalized within 24 hours from harvesting, in order to be conserved and maintain all their beneficial substances intact. The olives are cold-pressed in a technologically sophisticated 2-phase mill, without ever exceeding 27°C, resulting to an olive juice, with exceptional aromas and taste.
Before being bottled, the olive oil is stored in stainless steel tanks, for a short period of time, which allows for a natural sedimentation under ideal conditions. Thus, the unfiltered extra virgin olive oil LADOLEA® is finally ready to enjoy.
Committed to excellence in all aspects, each LADOLEA® is bottled individually by devoted personnel, whereas both the pressing and packing processes are certified to ISO 22000 (HACCP).
Brought up in an environment that revolved around the production of grapes and wine, the founders of the company decided to become professionally involved with the production of wine as early as 1966. The founding of the company was accompanied by planting some of the best local wine varieties, namely the white Vilana, and the reds Kotsifali and Mandilaria. The winery is situated in one of the most noteworthy vineyard regions of Crete- Alagni, Heraklion, the most mountainous village of the appellation area (AOC) of PEZA.
The company only started bottling wines under the Lyrarakis family brand in the early nineties, with the first vintage in 1992. Until then, all the production was sold in bulk to major wineries of Greece or abroad. Today, the company is managed by the second generation. The family vineyard is comprised of 14 hectares of gravel soil on limestone and is situated on an average altitude of 550 meters. Since the late eighties, special attention has been paid to rare Cretan varieties. In particular the white varieties “Dafni” and “Plyto” that have been saved from extinction constitute a source of pride for the vine-grower Manolis Lyrarakis. Vilana, White Muscat and Sauvignon Blanc complement the range of white varieties. As far as the reds are concerned, the local Kotsifali, Mandilari, and Black Muscat are complemented by the international varieties Syrah, Merlot and Cabernet Sauvignon. The family and technical team puts a lot of effort into experimenting with smaller batches of other native varieties, in the hope of being able to offer new exciting wines.
Lyrarakis Wines is recognized as the leading quality producer on the island, focusing on the use of native varieties either on their own or in blends with foreign varieties and as such they have won numerous international awards and are exported in most of the European countries and in North America. The winery has a beautiful tasting-visit center at their cellar.
The cottage industry of traditional pasta "Maggiri", started by Aspasia Giakoumaki is faithful to tradition and offers pure and quality pasta without preservatives and coloring impurities, kneaded with free-range eggs and fresh sheep's milk from local producers. Her aim was to teach the new generation about the country's traditional pasta and to awaken tasty memories in the previous generations.
The name Maggiri came from the name of an old Cretan pasta that was cooked in a very specific way: half of the amount was boiled, the other half fried and then added along with the broth that the first batch was cooked in. It was served as a thick soup with lots of cheese on top.
The Karavitakis family has always been in the business of cultivating grapes and olives on their private land, located in the village of Pontikiana, in the Kolymbari area of Chania. In this area, the old Romeiko grape variety existed as monoculture. These grapes produced a high volume, oxidized reddish wine also known with the nickname ''marouvas''. In 1985, a famous disease of vineyards called phylloxera destroyed all the grapevines which were planted in the area. After that, almost every vineyard owner planted olive trees as a safer choice for the future. The Karavitakis family remained loyal to its heritage and replanted the vineyards.
Karavitakis winery was created by Manolis Karavitakis who is still the current owner today. The company was founded in 1998 when just two labels comprised their portfolio: Ampelonas White and Ampelonas Red. Construction on the winery began in 1999 and was completed the following year. Facilities at that point covered just the production processes. In 2009 the winery was renovated, new machinery incorporated and the surrounding area was developed so that visitors could be hosted.
The company has 30,000 square meters of private vineyards close to the winery where most of the grapes needed are cultivated. In addition many local vineyard owners have established a co-operation with the winery and sell their grapes to Karavitakis estate. Over the years, Karavitakis estate has created and continues to produce several high quality wines from native and international varieties with great success. Also a unique dessert wine from the Romeiko variety was produced. This type of wine was never considered possible and gave a significant ''push'' to this local variety, which had been seriously neglected.
Today, Karavitakis estate produces between 85,000 and 95,000 thousand bottles per year with the potential of up to 300,000 bottles based on the existing infrastructure. These wines are mainly sold in Greece, but also in other countries. The company plans to buy and plant 20,000 square meters of vineyards and also fund the construction of new production facilities.
The estate's goal is to gradually grow the annual sales volume in a way that quality is ensured and also to expand its distribution in more countries.
The Manousakis winery is the culmination and passion of founder Theodore (Ted) Manousakis. He was born in the village of Vatolakkos at the foothills of the White Mountains and spent his childhood there until the age of 11, when he was whisked away to America. After University, he was successful in many business ventures, but always yearned to return back to Crete in some capacity or another. Since wine-making was a long-standing tradition in his childhood village, it seemed natural to pursue this. The combination of nostalgia (“nostos” in ancient Greek), along with the perfect soil, sun and weather conditions in Crete were the driving forces behind the first vineyard in the foothills above Vatolakkos. While Ted remained in Washington, D.C., the winery is definitely a family business, managed these days by his youngest daughter Alexandra. The company philosophy is to carefully and organically cultivate their vines in order to allow them to absorb the unique aromas and essence of the local terroir, that is filled with wild flowers and herbs.
A selected team of experts ascertained that the environmental conditions and terroir were ideal for the primarily French varieties of Syrah, Grenache, Mourvedre and Roussane. In 2010, the ancient variety of Vidiano was added to their line-up. The vineyards are just outside the village at elevations between 350 and 600m above sea level. The company is committed to the sustainable development of their vineyards, with customized farming and most of the cultivation done by hand.
The winery is open for tours and tastings by appointment.
In the village Kounavi, in the heart of the Appellation Zone of Peza, Mediterra winery has been making wines from the island’s indigenous grape varieties, based on their knowledge and passion, since 1973. They bring to light the special characteristics of international grape varieties while exploiting the viniculture potential of the island and the local varieties.
The name of the village where the winery is situated mirrors the long winemaking tradition, since it originates from the historical wine cellars “Kanaves” that are found in the islands of the Archipelago (Aegean Sea).
Apart from the Greek market, Mediterra wines are distributed in 25 countries throughout the world. They have won medals in many renowned Greek and international wine competitions. Certified with four quality systems from the raw material to the final product, they offer unique wines to all who consider good wine as part of their lifestyle!
The “terroir” of their vineyards, their positive energy, their passion and deep knowledge, have resulted in wines created to offer unique experiences.
Meligyris Apiary is located in the village of Arkalohori, Heraklion. The Stefanakis family tradition of beekeeping dates back to 1920 and is currently under the leadership of agriculturalist Manolis Stefanakis. Today, scientific knowledge combines with family traditions to bring a range of exclusive honeys which are carefully harvested and packaged to retain all their natural characteristics and nutritional benefits. The honeys are 100% natural, premium products with unique organoleptic characteristics that are directly related to the special terroir and exceptional flora of Crete. Manolis Stefanakis is also one of the founders and members of the Scientific Community of Greek Beekeepers.
The company MELKO SA, founded in 2001, is a family business in the production of traditional, classic and fresh pastas. The company created unique models of pasta in both taste and quality, winning the most demanding consumers. In 2012, it entered into the production of rusks and other traditional Cretan bakery products, always with the same dedication to quality raw materials. As the company grew dynamically, it invested in ecological premises and the required mechanical equipment. They are now certified by the leading certification organizations like ISO 22000, ISO 9001 and ISO 14001.
After many years in viticulture, Yiannis Kypriotakis slowly accumulated 70 acres of vineyards on the estate of Menexes, with local varieties Vilana, Kotsifali, Mandilari and Malvzia di Aromatica, along with Merlot and Syrah. Yiannis joined forces with a friend and wine lover and together they laid the foundation for a small production unit. An Oenologist nephew joined the team, adding scientific knowledge to the existing viticultural experience. Production of wine began in 2008 with an experimental blend of local Kotsifali with Syrah and Merlot aged 6 months in French oak barrels. This was Oinoposis and it was this successful pilot initiative which became the springboard that propelled the winery forward.
Miliarakis Winery (Minos/Miliarakis)
The story of the renowned MINOS Cretan wines starts in the mid 19th century, when Antonis Miliarakis left the village of Miliarado in the province of Viannos and settled in the region of Peza, 17 km south of Heraklion. Many wine merchants were active during the 1870-1930 period: they bought grapes from farmers in the region, pressed them in their own presses, stored the wine in wooden barrels and then sold it on the domestic market. This was the economic and business environment in which the Miliarakis brothers business grew.
In 1932 the company took on a legal form and was structured as a model winery by chemist – oenologist Iosiph Antoniou Miliarakis. Along with his brothers Minas, Mattheos and Nikolaos, Iosiph founded the first modern industrial winery in Peza, under the brand name MINOS, transforming traditional small wine production and trading businesses into an industry, with the use of the first petrol engines.
On paper, Minoan Fruits began operations in the summer of 2007, but in reality the family business goes back several decades, with 3 generations dealing with the growing, harvesting, production, packaging and selling of fruits, particularly table grapes and grapes used for raisins. The planning and construction began in 2004 with Nikos Giannidakis at the helm designing a technologically modern production facility. The produce comes primarily from small farms in the very nearby region.
Chef Dimitris Chomatas and entrepreneur Maira Gomostioti first met in a reiki energy healing conference. They realized they had a common vision- to work together in order to create a series of products that would deliver all the goodness, freshness, quality, originality and optimism. So, in the spring of 2013, the imaginative variety of Mr Juke’s handmade goodies was created.
With his long professional experience, Chef Dimitris, together with Maira, developed a series of premium products, such as marmalades, sweets and savory spreads and sweet preserves which consist of at least 70% of fruits or vegetables without preservatives, additives or colorings. Consequently, Mr Juke’s products have the full taste, texture and aroma of a great quality home-made equivalent. The quality of Mr Juke’s products has already been acknowledged in the market, since within the first few months of operations, the pair has already been distributing their line in numerous delicatessen and pastry shops in Athens and other cities around Greece.
Mr Juke’s flavors are definitely adjusted to the up-to-date customer preferences and have been given funky, full of humor names that are displayed on the labels of the jars.
Mr Juke’s brand is looking forward to travel abroad as a worthy representative of the Greek gastronomy and to conquer its own international market share. For this, another important asset is Mr Juke’s inspired packaging and the distinct brand identity. Their first exports are already taking place, creating the best possible impressions and expectations for a dynamic presence in markets around the world.
The Douloufakis family has a long tradition in viticulture and wine-making, which began in 1930, when grandfather Dimitris Douloufakis started, for the first time, dealing professionally with the production of wines in old traditional premises. In 1952, the Douloufakis family participated in the 17th International Trade Fair of Thessaloniki and was awarded for the quality of their products. Nowadays, Nikolaos Douloufakis, grandson of Dimitris continues the family tradition, after having graduated as an oenologist from the University of Alba, in Piedmonte, Italy. After finishing his studies, he worked for wineries in Italy and then came back to Crete, where he proceeded with the reconstruction of the vineyard, the cultivation of new varieties, the mechanical cultivation of the land and the implementation of ecosystem friendly cultivation methods. The vineyards are located at an altitude of 300 meters and cover an area of 82 acres within the wine growing zone of Dafnes. The cultivated varieties are Vilana, Vidiano, Moschato of Spina, Malvasia, Mandilari, Chardonnay, Sauvignon Blanc, Liatiko, Kotsifali, Cabernet Sauvignon, Sangiovese and Syrah. Apart from the privately-owned vines, grapes are also supplied by local farmers.
In 1999, Nikos Papayiannides, inspired by his family traditions, started a home-based business on the island of Lesvos, focusing on the production of homemade jams and tomato sauce. He actually manages to combine tradition with technology, by using recipes dating as far back as 1895, given to him by his grandmothers, but also using recipes given to him by his own mother. By using state-of-the-art packaging and product quality control machinery, the result is proudly satisfying - the rediscovery and promotion of forgotten flavours of the Aegean Sea.
Notio Goods is a small family-owned business and an attempt to combine the love for the traditional olive cultivation with quality technology for a series of products that all come from their estate. It is family story of three + generations that continues today.
The philosophy of Notio is simple and Greek to its core and is based on the archetypal values of man and land. They cultivate their small olive groves, mostly by hand using no pesticides and they produce olive oil that they and their family are the first to consume and enjoy. What they hope to offer with every product bearing their name, is not just rich flavor and purity, but also a small taste of family-worthy quality and care that transcends space and time.
The Ntourountous Bakery is a purely Cretan family business in Sfakia, South Crete. Their love for cooking and the experience of their ancestors in this area, motivated them to share with all Greeks (and even further afield), their beautiful, nutritious creations. Considering that nowadays, genuine tastes are hard to find, they based their vision on creating quality, healthy, and tasty home-made baked goods with the genuine flavors of Sfakia. As they realized the growing demand for their products, their production morphed from a little bakery in Sfakia to larger facilities, but always steadfastly maintaining the traditions and the “family” character.
Physis of Crete
Physis of Crete is a family business (Asmarianakis Family), engaged in the production and preparation of olive oil of exceptional quality likened to homemade, such as that found in every Cretan household. Extra virgin olive oil of superior category, tapenades from black and green olives and olives are the best natural products the Cretan land can offer.
The company is located in the traditional village of Kritsa, which is located in the prefecture of Lassithi and is built amphitheater style at the foot of Mount Kastellos, at an altitude of about 365m. It is one of the oldest villages of Crete and remains largely unaltered even today. Kritsa is known for its ancient olive groves of Crete.
Psychis Distillery started operating for the first time in 1925, on the island of Chios. Since then, the tradition of old recipes and the art of distillation have been passed on to subsequent generations, resulting in consistently hiqh quality products. Psychis products are made from carefully selected seeds and plants cultivated on Chios. Ouzo, Mastic Aperitif and Mastic Liquer are the main products of the company. The fine flavor and unique quality of Chios traditions are featured in the distinctive products of Psychis Distillery. The fragrance and flavor of mastic, the anise pure distillate and pure alcohol, constitute the basis of all their products.
Pure with Love
Pyliaki Gi (meaning “the Earth of Pylos”), began its activities in 2009 in the coastal region of Gialova in Pylo of Messinia in the Peloponnese.
The inspiration came from both the traditional recipes and from the raw materials of the Messinia region. Pyliaki Gi creates products that honor the traditions, but also drives them to new taste experiences.
For example, they filled the famous Kalamata olives with almonds, united them with red wine and honey, thereby creating an amazing new taste experience and satisfaction.
This is the philosophy of Pyliaki Gi and its founder Gianna Balafouti: traditional, pure ingredients and new taste experiences. Their production is limited and seasonal. They don’t force nature, but rather they follow nature and glean inspiration from it.
Every product contains tastes and aromas straight from nature only, with no chemical preservatives or additives, nor anything artificial that would make production easier, but the resultant flavor would become neutral and indifferent.
Just a few years ago, a group of young people in Crete, with experience and technical knowledge in the sectors of production, communication and promotion decided to bring together their creative routes, by founding Rhyton. Their aim was to map the authentic raw materials and to develop a model network of local producers- in other words, to find an alternative way of ingeniously unfolding and displaying the originality of the Greek gastronomic culture.
The people of Rhyton work together so that its products are grown, collected and prepared using traditional and sustainable methods. Every time you buy Rhyton’s products you contribute to the rescue of small scale producers, the traditional methods of production, the local ecosystem they come from as well as the nearly endangered authenticity of flavors.
The secos in Ancient Greece was the most sacred part of a temple, and at the same time it was used to refer to the wooden fence that protected the olive-tree groves. This is the most concrete proof that the cultivation of olive trees in Greece had always enjoyed respect and commitment.
Today, the Secos company proudly offers the same respect and commitment while producing Secos handpicked organic extra virgin olive oil. Respecting traditional methods of cultivation and harvesting, is the only way to ensure a product of the highest possible quality, the only product they would ever put our signature on.
The creation of the company Si-Mel (Savvidakis Georgios), came about as a result of the objective to utilize the exquisite Sitian honey, in addition to the necessity of satisfying the need of a specific area, for apicultural products and the wish to offer high quality products that would satisfy even the most demanding consumer. The Si-Mel enterprise is housed within a traditional, stone-built facility of 600m², where the products are processed, packaged and stored, using the most advanced equipment, where the ISO-22000, IF Sand HACCP food safety management systems are implemented.
The company has been awarded many distinctions both in Greece and abroad, not only for products’ flavor but also for their excellent quality, design and attractive appearance.
The close cooperation with the experience of chemists, in combination with the modern facilities and the favorable climatic conditions and geological properties of a specific area in Sitia, allows for the production of highly nutritious apicultural products and with great biological value. Their products are already well-known not only locally, but also internationally. They are renowned for their quality and they have won the trust of consumers.
The passion for quality wine inherited by their ancestors, inspired them to continue the wine-making tradition of the family. Since 1890, they have been making wine in the small-sized winery of the family. The house and the winery were constructed with stones and sand transported from the river by animals. However, this old winery is not functioning any more. The family owns 70 acres of wine-making varieties sparsely planted in several regions of the municipality of Paliani. During the last 7 years, they released their wines in bottles. Irini Daskalaki is the viticulturist and owner of the winery, which is located in the village of Siva. The cultivation of vines is subject to the biodynamic method. Moreover, the vines and the winery are certified by DIO Association (Inspection and Certification of organic products).
Sitian Mill (Kalabokis)
Three generations of the Kalabokis family have handed down Cretan tradition from 1930 to the present. Over the years, using pure local ingredients, they have lovingly created delicious handmade products in ranges such as “Sitian Mill” and “Dear Crete”. The family’s delicious snacks, based on traditional recipes, are kneaded and baked exclusively by hand. They have travelled the world, bringing the taste of Crete into people’s lives. All the products are based on the same quality of taste that have accompanied the daily and social activities of the Cretan people through the ages.
The founder of Stelman Trade Ltd., Mr. Stelios Manousakis, was a major Shareholder for 15 years in Elma Ltd., a Greek company dealing in bulk olive oil that is one of the biggest and most reliable companies of its kind in Greece. Stelman Trade offers a wide range of high quality products and services at the most competitive prices. Their goal is to be recognized as one of the most reliable and innovative companies of its kind- one that consistently offers prompt and reliable service to its customers and suppliers and to be recognized as a top importer of a wide range of selected Cretan products. The company has a number of advantages, including an extensive knowledge of the local market; a selection of suppliers who comply with the strictest quality control standards and a wide range of selected products in their portfolio, that are representative of the Cretan nutritional culture (i.e the Mediterranean Diet). The company also created a wide range of selected standardized products based solely on the Cretan and Mediterranean under the brand name “Cretan Treasure”.
Viniculture in the Strataridakis family dates back to the 1950’s. The privately-owned vineyard is located at the foothills of the Asteriousia Mountains, with its own special topographical and geological features, that were recognized by Atistides Stataridakis. Visionary and innovative, he never hesitated to invest in the technological advances of his time.This fact along with his devotion to the land and his hard work, made him an important grower in Crete. His 2 sons Costis and Manolis, both agriculturalists, have taken the baton and now ardently continue their Father’s work.
Through its characteristic architecture, the newly built winery represents their basic philosophy: the harmonious combination of tradition with technological advancement. The winery is open to visitors and allows them to watch all stages of winemaking.
The Tamiolakis estate is located at the village Houdetsi in Heraklion, within the PDO (Protected Designation of Origin) wine region. It consists of a 50 acre vineyard and a fully equipped winery. The vineyard was initially shaped by Minas Tamiolakis, chemical-oenologist with 30 years experience and a deep knowledge of the Cretan vineyard along with his wife Evangelia, economist and daughter of one of the largest wine merchants in the area of Heraklion. The works to shape the difficult ground started in 1995 and 40 acres were initially planted in 1997. The estate, as it is currently formed, is 500 meters above sea level and is oriented north-south. From the very start, they were interested in the promotion of indigenous Cretan varieties. Experimental vinification began with the blending of Cretan varieties or trying blends with international varieties to find the best combination. One of the objectives,was to highlight the forgotten local varieties such as Muscat Spinas, Vidiano & Plyto and discover which ones produce the best results in the particular terroir of the estate. Having high quality as a top priority, the cultivation was planned and based on small yields. Today, the "boutique" winery has been passed down to the new generation winemakers. Maria Tamiolakis with biology and oenology studies from Bordeaux, France, is responsible for public relations and sales, while Dimitris Mansolas, agronomist and oenologist, graduate of the University of Bordeaux, deals with the supervision of the estate and the winemaking. The total annual production reaches 35,000 bottles.
Terra Creta was founded in early 2001, by two Cretan visionaries with extensive knowledge and experience in olive oil production and sales. Their first facility was located in the Souda region of Chania, Crete. From the company’s inception, Terra Creta’s founders focused on increasing exports while at the same time, sustaining a philosophy of corporate stability, consistency and quality, with a deep commitment to the product’s organic characteristics.
One of the first products produced by the company was the PDO Kolymvari Chania Crete Extra Virgin Olive Oil. This legendary olive oil has been recognized the world over, and the tradition continues today. A need for more advanced and spacious facilities emerged in 2007, due to the rapid increase in demand for their exceptional products
Since 2009, they have operated from their new site in the heart of Crete’s most renowned region for olive oil production - Kolymbari, Western Crete. Their state-of-the-art production facilities are equipped with the most modern production lines, high capacity stainless steel tanks, and one of the most advanced olive mills available. They are committed to producing products of unsurpassed quality while adhering to the strictest international safety and cleanliness standards to ensure the complete satisfaction of their customers.
The company STAVROU TSIKNAKI AND SONS deals with the production and the sale of traditional bakery products. The bakery "TSIKNAKI" was founded in 1984 in the plains of Messara, Crete, located at the 5th kilometer between Mires and Timbaki.
Today the company owns new and very modern facilities, which cover 4,500m² and are equipped with the latest in high-tech machinery that fulfill the demanding quality and safety standards regarding production (with certification ISO22000). The company is also certified by the organization for the control and certification of biological products (ΔΩΗ) for the wide range of biological products that are in the company’s portfolio. Their primary goal is to fulfill the demands of their consumers by presenting products with pure tastes (without preservatives) and using authentic traditional recipes, thereby giving them the basis for a healthy diet and one of the secrets to Cretan longevity.
The owner of Eltyna wines is 0enologist Vangelis Sinadinakis from Archanes. He teaches chemistry at the high school in Archanes
In 1991, in parallel with his main career, he began to cultivate the family vineyards with several varieties of grapes such as the local Kotsifali and the international varieties of Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc. The first wine was produced In 1997, the white wine «ΕLTYNA», then in 2000 the red wine «ELTYNA» and later in 2007 the Merlot «ELTYNA».
The vineyard is located within the limits of the Peza viticulture zone at Archanes, at an altitude of 360 meters. More specifically, the vineyard is located in four different locations: the "Kolona", the "Loumata", the "Trapeza" and "Vathipetro." It was at "Kolona" that they had found the ancient Eltyna, whence comes the archaic column (490-480 BC) with the female figure, which is shown on the labels of Eltyna wines.
Eltyna wines are certified by BIO Hellas, the Institute of Organic Products.
Since 1865, the Vassilakis family has produced extra virgin olive oil on their estate in the Mirabello region of Crete, as one of the area’s first olive producers. The current Vassilakis generation took over in 1980, preserving time-honored cultivating and harvesting methods that respect the environment, while at the same time, investing in state-of-the art extraction, standardization and storage facilities, all of which ensure that Vassilakis Estate olive oils’ superior taste and nutritional values are brought fresh to the table.
The philosophy of the Vassilakis Estate in a nutshell is to offer the same good food the Vassilakis family enjoys to a wider audience. It is well known that the Cretan diet, of which olive oil is a staple, is very healthy. Other Vassilakis Estate produce includes: a unique eating olive, “Mouratolia”, known locally as the “queen of the eating olives” and Tsikoudia, a traditional Cretan spirit distilled from grapes.
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