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Chatzivaritis Estate

Chloi makes natural Greek wines in the region of Goumenissa. The region is particularly renowned for Xinomavro—the celebrity of Greek varieties—but also for its indigenous, lesser-known but equally charming black variety, Negoska. She makes red and white wines, orange wines and pét-nats with minimal intervention.

LITTLEWINE met with Chloi last time she was in London

"I hope to find reality in the wines. I don’t want things to be perfect, I prefer them to be real."

People:  Chloi Chatzivaryti 

Place:  Goumenissa, Greece

Varieties:  Xinomavro, Negoska, Roditis, Assyrtiko, Malagouzia & Muscat of Samos

Hectares:  50

Farming:  Organic with elements of permaculture

Wines: Click here

Did You Know? Before phylloxera, the vineyards of the Goumenissa region totalled 1,100 hectares. Now, they’re down to just 450, with only six wineries in the area.

“My family has always worked organically, but I want to go further than that. I’ve always had the idea in my mind that monoculture is not the solution. I don’t know if I’ll go towards biodynamics yet, as right now I believe more in agroforestry and permaculture. I think this is the solution for creating an ecosystem amongst the vines. Of course, our focus lies with the vines, but if you introduce trees, then they attract bugs which will eat the enemies of the vine. It’s about giving the vines a better defence mechanism, all with the goal of intervening less.”

She will experiment with planting specific cover crops, and one day hopes to have her own cows, so she can use her own manure:

“When you have animals too, then it’s a real ecosystem. Monocultures aren’t ecosystems. Nature has never seen a monoculture. In the forest, one thing helps another—that’s why there’s balance—nothing exists alone.” 

Her wines are created as a result of her interpretation of what each vineyard site brings to the table. She explains, 

“My ideas come from my experience with the parcels. In my first year, it was very hard to understand what the vines would give me, as I hadn’t worked with them before. I harvest all the parcels separately to get an idea of what each soil type and variety brings. As time goes by, you begin to...

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