Our philosophy at Nostos is that fine wine is first produced in the vineyard, and then manifests itself in the winery through artisan and handcraft methods of winemaking. While taking extreme care in managing the vineyards for yields of the highest possible quality, the philosophy of the winery is for a gentle, minimalist approach to the winemaking process. Under the guidance of chief project director and winemaker, Kostis Galanis, the Manousakis Winery’s commitment to quality continues to aspire to becoming a premier producer of wine globally.
Vinification currently takes place for the most part in double-hulled stainless-steel tanks under controlled temperatures. However, Kostis’ experimentation with oak fermenters has yielded very positive results and future vinifications for all red wines at the winery will for the most part take place in small oak vats. The Roussanne variety is fermented and aged in small oak barrels. Fermentation is separated by lot and blending is carried out after fermentation and/or ageing. Our red wines also age in oak barrels for ten months.
What better way to get a full gastronomic experience than with a cooking seminar that focuses on Cretan cuisine and, of course, Cretan wine! Our goal in presenting this seminar is to help people understand the Cretan diet and why it has such a large impact globally.
The seminar includes:
• A tour of the winery, with a presentation and information concerning the winemaking process.
• A wine tasting of five different wines paired with local paximadi, olive oil, and sea salt.
• A presentation of guidelines on how to make the following dishes: dakos, gemista, dolmades, giouvetsi.
*The meal prepared by the visitor is pre-cooked to keep the activity’s duration between three and four hours.
*The menu can change depending on the season.
*The type of wines of the wine-tasting depends on their availability and is subject to change