Twenty kilometres east of Athens, in the historic viticultural plain of Mesogaia, Dimitris Georgas tends vines his family has farmed for generations. A trained geologist with master's degrees in oceanography and environmental management, he never intended to become a winemaker, and took on the vineyards after his father passed away. He now makes some of Greece's most respected natural wines.
Backstory
The Georgas family can trace its farming roots in Spata back many generations, and Dimitris is the fourth generation to grow vines and make wine here. He took over the family estate roughly two decades ago and has spent that time crafting high-quality natural wines with zero added sulphites, building Georgas Family into a benchmark name for Greek natural wine.
The Region
The estate lies in Spata, within the Mesogaia zone of Attica, a region with a long and storied history of viticulture. Here the indigenous white grape Savatiano has been grown for centuries, and it remains the heart of what Georgas does.
Vineyards and Farming
Dimitris farms around five hectares of vines using certified organic and biodynamic practices, working in harmony with the local ecosystem. The plantings center on Savatiano, with other varieties including Assyrtiko, Malagouzia and red grapes also present.
Winemaking
Vinification is natural and non-interventionist: spontaneous fermentation with native yeasts, no added sulphur on most wines, and skin contact of up to a week on some cuvees, which lends them their characteristic bronze hue. Dimitris explores the full potential of Savatiano through fresh, resinated, barrel-aged and dessert styles.
The Wines
The flagship is a natural Retsina, the traditional pine-resin-infused Greek wine reimagined with clarity and finesse, alongside unresinated Savatiano whites. Together they make the case that one of the world's oldest wine traditions can also be one of its most vital.
