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 for the transport of must and wine. The underground ageing cellar, as well as our boutique, 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 raisin, sweets from citrus, olive oil, etc.
This activity consists of a visit to the plateau of Mamousia on Aegialia. We get there after a 15 km ride from the town of Aegio and then continue on foot along a dirt road for 4 km through the verdant vineyard plateau until we reach the top of the plateau with a view of the Gulf of Corinth from an altitude of 850 meters. Up there we will take a break for a picnic, accompanied by a wine tasting session of 2 wines, while enjoying the magnificent view: In the foreground, we can admire the sea, the Corinthian Gulf, and just opposite Roumeli and Mount Parnassos; To our back the mountains Panahaiko and Helmos and to the right the famous gorge of Vouraikos.
The picnic consists of:
Tomatoes with local feta cheese, olives, capers, and oregano,
Traditional seasonal pie (zucchini, pumpkin, spinach, cheese pies, depending on the vegetables of the season,
Stuffed vine leaves with herbs and rice