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Panayiota Kalogeropoulou

lines on the record: 31
first: 2017-01-05
most recent: 2017-01-05
sittings or episodes: 1
sources: podcast

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“Yeah, most of the people do not prefer the dessert wines. For sure, if you are visiting San Dorini, you have to drink Vin Sando.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“After 14 years, first of all, the internet, so domain cigala is mostly for people that are from the states or Canada. It's a very well-known winery. The hotels, it's a huge help, the hotels from all the island. And it's something you have to do. You know, it's like you are coming in Sandorin. It's not only the beach, the caldera, the food, the gastronomical destination. It's also the wine. Here we have also a restaurant that we do something like a food pairing. We use our own local products, we plant our favor, we plant our tomatoes, our zucchinis, everything. So it's our production. And also we buy from the growers anything that is in season. And we do a food pairing with our wines”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“We are lucky because after 14 years now of the wine tasting room, we started taste the four different labels that we own. Now we have 11 different labels for the wines plus seven labels for the new release that we did right now for a case of seven wines from different villages. And we produce also some distillates.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“We will try this this year. We are for sure open from March up to the end of December. January, February, it's a little bit difficult season not only for the people that live permanently on the island but also for the guests that are visiting. In any case, if you send an email, someone sends an email is always more than welcome in the wine tasting room. January, February, it's not that often For sure, we will open if someone asks for something like that. But from March up to the end of December, we are for sure open every day except the Easter day.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“The traditional pruning is the different ways of unification, it's the history. Of course the names are very hard to say like a heartico, a theory, idani, it's not Merlot Chardonnay or But most of the people that are visiting Domain Cigalas, at least they live and they remember. This is very important, and for sure. they get familiar with a variety that is very rare and it has a great potential of aging.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“It's an inorganic land It's a volcanic soil. We might use copper or sulfides, but with a very low percentage if it's needed for the mildew or oidium. But 10 years now for me to cure twice. For sure you put for sulfide some sulfites in order to prevent something like that. An appearance, but there is no reason for pesticides. It's an inorganic land. Volcano saved us Not only us, you know, it's the fava beans, it's everything. It's tomatoes, it's the white eggplants, everything. The winemaker on the back photo shooting.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“Oh no, 750 plants per hectare. Oh, no, no, 7,500,000 per hectare. And we do a green harvest. So we receive the same yield even from the trail system because as you understand on the traditional pruning, you receive very low yield. So we receive the same yield even with the trolley system and with the high density in planting. And we do a green harvest, we cut half, approximately half of the clusters 20 days before the harvest of the Mavro Dragonov for the dry red wine. And with these clusters, we are producing our ros ⁇ wine from Mavro Dragono.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“This is the first vineyard that surrounds the wine tasting room in 1997 and until today we own 10 hectares of high density planting of Mavro Dragano. We're talking about 7,500 plants per hectare.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“Mavro means black and tragano means crunchy. It's black and crunchy in a word. So Parisalas is one of the first winemakers and Hadzidakis. Another winemaker from Pyrgos Village that they started experimenting in red grapes until 1997 the red grapes used to be used for their naturally sweet dessert wines and they used to be a small percentage in red grapes in Devin Sandu. Since 2002 and under the legislation you are not allowed to use red grapes in The Vincando production So there were, as you understand, a very small percentage for the red grapes. 0.05 something like that so they started replanting this variety that was under extinction and until today we managed to produce 8000 to 10 000 bottles of 100 of Mavro Tragano in dry version”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“We are sitting next to our first experiment, the ertical vineyard, as they called it in 1997. First partialas started experimenting on The variety which the name is Mavrotragano”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“Because of the wine testing room, so as you understand, the people and the guests here buy a lot, and also the market of Sandorini, it's more easy for you to sell a Sandorinian wine. You are in the wine region. And the 50% is exported, yes. The States, Canada, Germany, Belgium, Japan, Hong Kong, China”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“Percentage is the 35% is in Greece. And the rest in Greece, I will say with no Santorini. Santorini is approximately the 15%.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“We have the potential, this potential of 400,000 bottles. Our aim is the quality and not the quantity. So I would say that we produce approximately 250,000 bottles, but we are talking about six. Six dry white wines Roger to dry reds, Vin Sando that now we have released in the market 2006, the Vintage. So as you understand, it's approximately 24,000 cases of 12 bottles.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“The pressure is the time that you press the grapes. And it's not for the good or bad quality, it's as less as you press, the best quality you receive for the Jews.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“If you receive very good quality for the grapes, there is no fragile in something like that. At least what I have seen from winemaker here and our inologies. I would say the pressing.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“If we did it this specific vinegar in barrels, you mean? I believe that the aromas of a certico are very gentle and Not that evident and pronounced. So the oak might change a little bit. And will not give all this austerity that we would love to have. If you would ask me if it's to compare the grape acrical with something else, I would compare it with an Al-Sadian rising. A German rising. But for sure the mouth is a totally different from the ris”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“We produced the new label of Cavallieros, 100% of acrico, but with something different. He released it in the market in 2011, the 2009, and the wine remained on the lease for 18 months in stainless steel tanks. With a great potential of aging and very, very Evident the minerality and The fresh aromas of lemon, lemon bill with very high acidity. It's an amazing wine with a great potential of aging.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“Okay, I will tell you he started buying the grapes from Mr. George Yorgos in Greece in 1991. This old man decided to sell his grapes to a private winery and not to the cooperative as it used to be done since then. So he was receiving these grapes and every year he knew that he was receiving the best quality of grape and the wine and the juice that was producing had a very well balanced finis, very evident the minerality content and very gentle aromas of the fruit. So in 2009 he decided to vinify separately than from the other acidic or the And we produced a label with the name Cavalleros, the name of the vineyard. Mr. George said that this specific vineyard used to override all the others. And it was his best. That's why he called it Cavallieros, the man that rides the horse and all this, etc. So in 2009”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“Our single vine It's called Cavalleros, the man that rides the horse. It comes from a single vinegar that it is stated in Imerovigli, a high-altitude village. It's near to Fira. We are talking about 350 meters.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“So we are starting from fresh aromas and then we continue with very Mineral Nati Aromas with we continue something like you could smell apricot fresh apricot but the wine can be five years old you can smell lemon peel or lemon pie it's how you make the procedure of fermentation and anything in order to be bottled and what you want to produce”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“Okay It depends on what wine you want to produce. You could say the simple Santorini that we are produced, 100% of acidity go in stainless steel tank. The first bottling the wine stops the fermentation and it can remain where the leaves for two months and then we're elicited in the market. You might want to produce wine that you want the wine to ferment and age in a new French oak barrels, for example. This is a totally different approach because you receive wine after six months in the bottle and for sure it needs time to remain also in the bottle in order to be very balanced and to consume. Generally, what I believe is that a Cirtico in order to give you this extremity I was telling you and to be very balanced after the bottling needs at least one year in the bottle.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“Also, the aromas that are evident in the mouth, but this is what makes it unique. Very high acidity because our soil lacks of potassium. So we receive wines with very low pH, and it's very easy for us to produce wines with very high acidity content.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“A fresh aromas of lemon, citrus, whiteskin peach, lime, grapefruit, although we are a hot climate, this is the extreme that I'm describing. You see a very hot climate, but with aroma that you would receive from a cold climate like Chablis. Let's say these aromas, it's more evident than occur in places that are colder than us. We are Mediterranean in the Aegean Sea. So we have these aromas. By the time it starts aging, the wine in the bottle two years after the bottling, we have very evident the minerality that you can smell on the wine. There is an austerity in the aromas. When we're talking about the flavors in the mouth, we are talking about very refreshing wine with aromas of lemon, citrus, also the same aromas like in the nose, but with a very long lasting after days and high acidity. So it refreshes your mouth and”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“Its ash shud and pumistones. And that's why we haven't had the Loxera here, because we have shunned a lot of content of sand, which is not a friendly environment for Philoxura. For me, the uniqueness Of a certico is the extreme. Flavors and the extreme potential for the wine. You can work on this variety. You can have it in dry version, in sweet version. In Nikhteri that I told you already, barreled, stainless steel, stainless steel on the lease for 18 months or for 30 months. So it's a grape that generally it has very”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“I will not compare it with other Greek wines because it's a totally different approach because of the soil, first of all. With the”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“In Greece, you have a birthday, you have a feast, you don't have birthday, you have a feast. But for sure, you drink wine, all this time.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“And gave this oxidative aromas to their wines. There is a great potential of aging in these wines because of the sugar content And because of the high alcohol content. If you are lucky on the island and taste an old mysteri from an old man, you will be amazed”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“But they left a blank in between. They didn't top up the barrels. Why? Because they might leave it like that for at least three or five years. So they might have a re-fermentation. This is what we don't follow. We follow exactly the same way. Late harvest wine, only a sertico. Talking about higher alcohol and some residual sugar that you will find. For sure it's a dry wine. We aid our acirtico for at least thirty months to thirty six months in old dog barrels. The only difference we don't follow is that because of the climate conditions that are in our cellar, We don't Leave the blank, and we have, we top up the barrels. The most important is to remember that they used to produce nichteri with 17 degrees of alcohol and 20 degrees of alcohol. And they had the floor.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“There is a sugar concentration and water evaporation because maintaining on the vine. This is what they do. They were all gathering together. Do the Nichteri, not to sleep at night. And press the grapes by feet. We follow the same procedure not by fit, but we are receiving the best quality of grape, as you understand, it's the fragrant juice that you can receive if you press the grapes by feet. We do the same. 100% of a circle like they used to do Use a circle, it was there. At least the 60 percentage of all the vinegar in the sandorini used to be something. They were fermenting The wine used to ferment an age in old dog barrels. There was a tradition in making barrels, oak barrels in Santorini, and they used to seal the barrels with cement.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“Oh, okay. Well, this is their own housewine. This is the wine that they used to produce for their For their own consumption. There was in Santorin, there was a big trade here. We were under the Venetians for many years. We were selling. They were selling their grapes in Russia or different places, Italy. But for sure they would keep for their own consumption their own housewine, as we call it. I will tell you the small story behind that. And if you are interested also, I will tell you what we are not following for this small story. We're talking about a certico also in Ikteri, but it's a late harvest wine. It's a wine that remains on the vine. For twenty days to one month after the Natural ripening of the grape. When we say late harvest, you understand that we receive more residual sugar. and higher alcohol.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT
“Sure, after the volcanic eruption We are talking about a continuous vineyard for more than 3000 years. The huge volcanic eruption took place in 1620 BC, but this is what Is now the production in Santorini, the volcanic soil. We're talking about, as I mentioned before, a continuous vineyard in Sandorini with that philoxera never infected the vineyard. So we're lucky we maintain in the same varieties. You know, the most important variety is called acirtico. And then we have a thi, idani, hyduria, cachano, Greek, and sorry, white grape varieties. And for the red grapes varieties, there is Mavro Tragano and Mandilaria.”
2017-01-05 · The Knowledge Project with Shane Parrish · Santorini Wine with Panayiota Kalogeropoulou · IDENTIFIED FROM THE TRANSCRIPT