Lunch & Wine Pairing at Acheon Winery, Peloponnese

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 skilful,” wrote the 2nd-century AD traveller 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 since antiquity and where vine and wine have been indissolubly linked to the social, cultural, and economic life of local residents.

Lunch and Wine Pairing Experience

• Traditional Greek Lunch: Enjoy a multi-course lunch of traditional Peloponnesian dishes prepared with seasonal local ingredients and served at the Acheon estate
• Professional Wine Pairing: Each course is expertly paired with an Acheon wine — learning the principles of food and wine harmony through direct sensory experience
• Katsikostas Heritage: Discover the story of the Katsikostas family’s winemaking since 1946 and how their native variety wines complement the flavours of Peloponnesian cuisine

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 ageing cellar, and our boutique shop completes the picture of a modern wine-making facility. Visitors can buy wines from the winery, as well as local products such as dried raisins, citrus sweets, and olive oil.

Winery Lunch & Wine Pairing Experience