Lunch at Acheon Winery

The production of wine by the Katsikostas family began in 1946, when grandfather Lucas Katsikostas, with meager means, started making wine from the native varieties of the mountainous Aegialia, and stored the wine in wooden barrels in the winery’s cellar close to the port of Aegio. The oenologist Sosana Katsikosta along with her brother Lucas, from the family’s third-generation, took charge of the family business in 2004.
“The planting of the vines is skillful”, wrote the 2nd century AD traveler Pausanias when he saw the slopes of the mountainous Aegialia, which stretch from Aegira to Labiri and from the slopes to the foot of Kalavrita, at altitudes ranging from 300 to 1,000 m.
The viticultural zone extends from the slopes of Aegialia, where vines have been continuously cultivated from antiquity and where vine and wine have indissolubly been linked to the social, cultural and economic life of the local residents.
Following the radical renovation of its facilities and the acquisition of state-of-the-art equipment, the winery uses gravity and no pumps for the wine production aging cellar, as well as our boutique shop, completes the picture of a modern wine-making facility. Visitors have the opportunity to buy wines from the winery as well as some local products such as dried raisins, sweets from citrus, olive oil, etc.

ACTIVITY DESCRIPTION

Visitors tour the winery and get information of the production process. Follows a food and wine pairing session, enjoying Greek traditional set menu with salad, appetizer, main dish and dessert, produced by local products and accompanied by 4 wines.