Wine Tourism in Crete

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Manousakis WineryOver the millennia the Lefka Ori Mountains of Western Crete have absorbed the quiet lifecycle for thousands of the island’s native flora. Walking these mountains in the spring is a sensory adventure filled with the scents of rosemary, thyme, sage, lavender, and chamomile. In the fall, they descend back to the soil and are absorbed. The quiet lifecycle continues. Our philosophy at the Manousakis Winery is just as simple. We believe in carefully and organically cultivating our vines to absorb this scent-filled terroir. The flavors of the grapes combine with the herbs for a truly unique taste. Each bottle of Nostos captures the character of this verdant island, and the slopes of the Lefka Ori. The Manousakis Winery is the culmination of one man, its founder Theodore Manousakis. Ted, as he is more commonly called, was born in the village of Vatolakkos in 1943. He left his village eleven years later, into an unknown future. America: The Promised Land. For an enterprising young man, the possibilities were endless. After university, Ted was successful in a number of business endeavors including industrial security, real estate development, and hospitality. But success came at a price: the near loss of his Cretan heritage. The Return: Nostos is the yearning to come home. It propelled Ted to the land of his birth, and on a higher level than mere visitor. He wanted to give something back to the island that he loved. Wine was a way of life in the village and a memory from his boyhood. There was no better way to pay homage to those traditions and it brought people together to enjoy life’s simple pleasures. Soil, sun, weather conditions and yearning converged to perfection. The Manousakis Winery was born and the first vineyards planted in 1993.
3 Reviews
Minos Wines of Crete Miliarakis Bros S.A.The story of the renowned MINOS Cretan wines starts unravelling in the mid 19th century, when Antonis Miliarakis left the village of Miliarado in the province of Viannos, in Crete, and settled in the region of Peza, 17 km south of Heraklion. Peza was a riders’ resting area, where horses were fed and riders relaxed and spent the night before setting off the next morning for Chandakas or Megalo Castro – which was the name Heraklion was known by at the time – the gates of which opened in the morning and closed in the evening. Thus, Peza was the perfect place for inns, taverns and coffee shops to be established. During the last years of the Ottoman rule, those who anticipated what the future held, bought land and fields from the Ottomans who lived in the village, who were gradually abandoning Crete; this meant that many Peza locals found themselves the proud owners of noteworthy real estate during the first years of the Cretan State (1989-1913). With the end of Ottoman rule and the abolition of closing the gates into Chandakas, the role played by Peza as a place for lodging became obsolete and economic activity in the area turned to wine trading. 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, in Emparo, Viannos, Lasithi, Messara, and Heraklion. This was the economic and business environment in which the Miliarakis brothers business grew: they turned Antonakis’ Inn, which had provided travellers with a plate of hot food and a glass of wine since the 19th century, into a winery.
2 Reviews
ΚΡΕΤΑ ΟΛΥΜΠΙΑΣ Α.Ε.- MEDITERRA WINERYThe winery of Mediterra lies in a building ground of 15.000m2 in the village Kounavi of the Nikos Kazantzakis municipality in the prefecture of Heraklion in Crete. The winery’s facilities consist of the area where the wine grapes are collected and processed for vinification, the underground storage and wine ageing area, the two wine cellars with the oak barrels and barriques, the bottling facility and the area for the preservation of the final products. The storage capacity reaches 19.000hl in stainless steel and oak tanks, while the two wine cellars dispose of over 500 oak barrels (300lt) and barriques (225lt). The vinification area includes transportation lines and mechanical crushers for the collection of the wine grapes, a heat exchanger for the must, three pneumatic presses, stainless steel and oak tanks and an automatic system controlling the temperature and the development of the alcoholic fermentation. In the wine storage tanks which lie in the underground, air conditioned area, there is a central system filling the empty space with inert gas. The bottling line that was recently modernized is completely automated and its production ability exceeds the 4.500 bottles per hour. In detail, the bottling line consists of the empty bottles depalletizer, the complex system that includes the rinsing, bottling and corking (or Stelvin capping) machines, the optical unit controlling the filling and the closure of the bottles, the unit for the positioning of capsules, the labeling machine (for self-adhesive and glue labels) as well as the complex system for the formation, filling and sealing of the cartons.
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