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MY HISTORY

 grapes

 

I was born into a family where my grandfather was growing vines and my father was producing wine.
Grapes and wine are an intrinsic part of my life.

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I have vinified a host of grape varieties both white and red at my winery on Kithairona’s slopes, a place with a rich mythical heritage where satyrs, Megas Pan and Muses worshipped god Dionysos with festivals and wine drinking.

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The variety I grew up with and loved most is Savvatiano. With that I have been persevering to develop something more than retsina and I was gratifyingly rewarded with medals in international competitions.

 

Gianna Dodou - Sokou

 

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Τo Paramithi (Fairy Tale)

Variety: 100% LIMNIO fermented in oak barrel
Date of harvest: end of September – beginning of Oktober
Location: Kithairona’s Slopes
Area: Nea Gi
Grape production: 800kg per 1000m2
Be of harvest: 12.50
Method of vinification: Grapes are gathered in cages and transferred to winery. After peeling of, extraction of must remain with marcs for 18 hours in continuing agitation so as to acquire rose color and aromas of flowers.
Package: Six (6) bottles per carton

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Savvatiano Taftotita (Savvatiano ID)

Variety: 100% Savvatiano
Other names: Asprouda, Kontoura white, Doubraina, Sakeiko savvatiano
Date of harvest: from 04/09 to 24/09
Location: Kithairona’s Slopes
Area: Pirgos - Kaparelli
Grape production: 1000kg per 1000m2
Be of harvest: 12
Method of vinification: grapes are gathered in cages of 20kg and transferred to winery. Peeling, cooling, static debourbage, yeast addition, fermentation. Then, must is transferred to French oak barrels of 220lt and remains for 6 months in continuing agitation till its mature.
Package: Six (6) bottles per carton

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Ta deka koutsoura

Variety: 25% Cabernet – 25% Syrah – 50% Merlot
Date of harvest: from 21/08 to 24/08
Location: Kithairona’s Slopes
Area: Kommati Georgiou
Grape production: 1000kg per 1000m2
Be of harvest: 12.80
Method of vinification: grapes are gathered in cages of 20kg and transferred to winery. Peeling, extraction of must, cooling, static debourbage. Must remain with marcs for 5 days so as to acquire dark ruby color. Then it transfers to French oak barrels of 220lt and ages for 2 years.
Package: Τwo (2) bottles per wooden carton.

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GIANNA DODOU-SOKOU

Ag. Dimitriou

19008 Erythres of Attica - GREECE

Τ +30 2263 062 759

F +30 2263 062 859

E 

Facebook: #giannadodou

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