Potamisi, an indigenous grape of the Cycladic islands, shows its rugged character in this pure vinification.

  • Grower: Xydakis Microwinery
  • Vintage: 2017
  • Grapes: Potamisi 100%
  • Appellation: –
  • Alcohol: 14%
  • Bottle: 750ml
  • Viticulture: Organic
  • Vinification: After sulfur dusting prior to fermentation, 1/3 ferments spontaneously and matures for 7 months in a neutral oak barrique, the rest 2/3 ferment spontaneously in stainless steel. It is bottled unfiltered and unfined.
  • Notes: Tropical citrus on the nose, with a tremendous robust structure and salinity.


  • Organic
  • Climate: Mediterranean, with mild Winters, hot & dry Summers, typically windy
  • Soil: Sand
  • Vine age: Planted in 1919
  • Altitude: 250m
  • Slope: Terraced
  • Planting density: –
  • Yield: 2.5kg / plant
  • Irrigation: –
  • Spraying: – Coming soon –
  • Harvesting: Manual


  • Maceration: 24 hours
  • Yeast: Indigenous – Wild fermentation (1/3 in neutral oak barrique, 2/3 in stainless steel)
  • Malolactic: Natural (completed)
  • Maturation: 1/3 in neutral oak barrique for 7 months, 2/3 in stainless steel for 7 months
  • Clarification: None
  • Filtration: None
  • Production:
  • Alcohol: 14%
  • Acidity: …
  • RS: …
  • Total sulfites: 91ppm
  • Certification: –
  • Bottle: 750ml

Giorgos Xydakis is a native of Mykonos island, one of the most popular Cycladic islands of Greece, alas better known for its night life and party scene. Giorgos Xydakis developed his immense love for his island and its tradition, when he was watching (and tasting with) his grower grandfather making traditional wine, back in the 60’s. Even though he later went on to become a dentist, which is his main profession, his vision to bring back the (agri)culture and rich Mykonian traditions never faded out. He started his micro-winery in 2001, which was centered around an old, garden-size vineyard of local varieties. His ambition was to revive local and, mostly, forgotten Cycladic varieties, through garage-style natural vinifications. Some of the varieties included in Giorgos’ wines, have obscure names like Xeromacherou (meaning “dry knife”), Kouforogo (“hollow berry”), and Potamisi (“river”), and their history is almost lost in oblivion. Those not sourced from his organically farmed garden, come from old and abandoned or semi-uncultivated vineyards of Mykonos and surrounding Cycladic islands (Antiparos, Syros, Andros, Tinos, etc), which Giorgos spots and forages / harvests himself.

Mykonos island, also called “the island of the winds”, is known for its typical Cycladic architecture with white houses of chalk textured walls and smooth lines,, and its vibrant nightlife. The capital of the island and largest town “Chora” is full of labyrinthian alleys, and small bars and restaurants.

The nearby island of Delos, center of the ancient Delian League, established by the Athenians, is one of the most intact ancient sites, and a must see for visitors of Mykonos (a 30-minute boat ride).