Your naturist holidays in Kefalonia island

The Foivos estate is the successor of one of the oldest wineries in Greece called Mantzavino which ceased its activities in 1996.
In 1999, the company Foivos took over the estate and modernized the equipment to combine traditional winemaking methods with current technologies.

Now the cellar has a beautiful tasting room, a small wine museum, with a collection of amphoras and wine-related materials.

In the 60 hectares of the estate's vineyards, located in the Paliki peninsula, in a plain surrounded by small hills, grape varieties such as Mavrodaphné, Muscat, Tsaousi, Vostilidi, Thiako, Araklino are grown. The winery also manages vineyards in the eastern part of the island, as well as in the Omala region, for the production of Robola.

Among the grape varieties indicated above are produced two sweet wines, Mavrodaphne from Kefalonia and Muscat from Kefalonia, as well as two wines of protected geographical indication Mantzavina (white and red).

Visit of the domain

The Foivos estate is located in Vouni, west of the village of Mantzavinata, towards Chavriata, almost at the entrance to the village of Vouni and in front of the church of Agios Dimitrios.
You can visit the cellar and there is an area where you can taste the wines and buy some if you wish.
Open Monday to Saturday from 12 p.m. to 4 p.m. and in the afternoon by appointment.

Phone: +30 26710 29505,
e-mail: info@domainfoivos.com.

Aging of red wines under water

Since 2015 the estate has been experimenting with aging wine in seawater in depth. with bottles of dry red Mavrodaphne (2015 vintage) vinified in amphorae, following a methide from ancient Greece. At the same time a number of bottles of the same wine were placed - for comparison purposes - in a large cement tank in the field, covered with natural fresh water.

The bottles were submerged in the sea to a sufficient depth, bottles of dry red Mavrodaphne from 2015, previously vinified in old-fashioned amphorae.
Red wine normally needs a little oxygen for its aging, which is why until now the wines are aged in barrels. Its aging under water eliminates the little oxygen which is necessary during the vinification. having been made in amphorae, this oxygenation has already taken place through the clay walls of the amphorae.
The constant conditions under water (constant temperatures, lack of light, almost absolute absence of oxygen) and the high pressure of seawater on the bottle (1.5 t / cm2) allow the wine to age far from his enemies.
At the same time, 24 bottles of four varieties of white wines from the estate were immersed. The aging of the white wine under water should give us a ripe and balanced wine while keeping an intense nose.