Our Place
The roots of viticulture and winemaking here trace back to the very beginnings of the monastic community, which played an important role, leading to the establishment of the 15th rule in the Typikon, regulating issues related to vineyards and wine.
The Chromitsa metochi is located at the beginning of the Athonite peninsula and spans 2,000 stremmas (about 500 acres). In addition to the native vegetation, olives and vines are cultivated in Chromitsa. The altitude ranges from 120 to 230 meters, with the vineyards primarily facing south and southeast.
The climate is Mediterranean, with mild winters, and the temperature rarely drops below -2°C. Spring is warm with plenty of sunshine, while summers are hot and dry. It is an intensely xerothermic area with an annual rainfall averaging 200 to 350 millimeters, mainly from October to May. Its proximity to the Siggitikos Gulf brings a refreshing evening breeze throughout the dry season, enriching the atmosphere with humidity and providing essential moisture to the vineyards. The land’s morphology and soil composition are of particular interest.
The landscape includes peaks, hillsides, and plateaus with a minimal slope. The soils are shallow, with the granite bedrock found as close as 40 centimeters below in some areas. The texture ranges from sandy-loamy to sandy-clay-loamy and is low in organic matter, with some areas being limestone-rich. Another distinctive feature of the Athonite soil is the presence of quartz, which sparkles under the intense rays of the sun.
This light soil composition acts as a protective layer, keeping temperatures low and shielding the vines. The cracks within the granite allow the roots of the vine to penetrate deeply, absorbing both valuable trace elements that add a unique complexity to the Athonite wine, and essential water. The vineyards are linear, with a planting density ranging from 2,700 to 3,200 plants per hectare, with training systems in double Royat and, for some white varieties, Guyot.
The age of the vineyards ranges from five to sixty years. This ecosystem is almost isolated from the rest of Halkidiki’s environment, featuring intensely xerothermic characteristics, and faces very little pressure from pests and diseases, making it ideal for organic production.
Since 1988, Mount Athos has been a part of UNESCO’s World Cultural Heritage. The rich flora and fauna of Mount Athos have also made it part of the European Union’s NATURA 2000 network.