Greek wine is gradually making its presence known in the global market, and Bessy from Ampelotemachio shares her own story—one that makes her wine truly unique.
Tell us a bit about yourself. How did you get started? What inspired you to get involved with food?
It was a combination of things that gave us the push to start.
First of all, our hometown, Levidi, which is located within the Mantinia wine region. Then, our love for wine. The desire to create a product purely for our own enjoyment, exactly the way we like the wine we drink—minimal intervention, high quality, and of course, organic.
Tell us a bit about the brand. What does it represent? Why did you create it?
The brand is quite literally “something you want to pour in your glass.”
When tasting a wine, we’d love to know where it comes from—some information about the region, the vineyard, the cultivation, the harvest, etc.
Here, everything is transparent: a specific vineyard (which also gave the wine its name), small production volumes, and numbered bottles. We’d be delighted to meet you and show you the vineyard where this wine is produced!
How did you get started? What challenges did you face?
The beginning was beautiful and romantic. We wanted to create a lovely estate and produce a fine wine. Along the way, of course, we faced various challenges. The financial crisis that didn’t spare the wine industry, the bureaucracy involved in every phase of production, and the imposition of the special consumption tax…
Tell us about your products. What makes them different?
Experts say: “Great wines are made in the vineyard.” That’s why the cultivation of our estate is done exclusively by us, with special attention to every detail in order to obtain top-quality grapes. This, combined with very careful vinification using only the first pressings and minimal intervention, results in a natural, high-quality, and certified organic product.
Tell us about your raw materials
Raw materials are the most important element! That’s why we chose vineyard 3511738211, which is located at the northernmost point of the Mantinia zone, at 675 meters elevation. This, combined with the area’s microclimate, the gentle slope of the soil (which prevents water from pooling), and the meticulous cultivation, gives us low yields per hectare but excellent grape quality.
Give us a few suggestions for how to enjoy your product
First of all, the white dry wine “Ampelotemachio 211” is very food-friendly. It pairs beautifully with fish, seafood, white meats, cheese platters, and pasta with white sauces. It also goes well with desserts like white cakes. And let’s not forget its use in cooking, in recipes that call for white wine. Of course, a good and not widely known wine is always a thoughtful and refined gift!
Can Greek producers make a difference during the crisis?
Absolutely—Greek producers are the first to contribute positively to overcoming the crisis. But persistence and dedication to the effort are needed…
What challenges do Greek producers face today?
If the question were: What challenges do Greek producers NOT face?—that would be easier to answer. An unfriendly investment environment, unfair competition, bureaucracy, high taxation, shortages, and many more…
Why did you choose to participate in and support the Wise Greece Initiative?
The philosophy of Wise Greece aligned closely with our own values. It is a collaboration that can benefit everyone—the producer as well as vulnerable social groups. Moreover, promoting Greek products abroad is important for our country’s economy, and this is something Wise Greece actively supports through its efforts. We wish Wise Greece every success in its mission!
