Domaine Tatsis, Region of Central Macedonia
About us
Domaine Tatsis is a winery deeply rooted in tradition with a vision for the future. Its relationship with the vineyard is a way of life, built on respect for the land and the purity of wine.
Dedicated to organic and natural winemaking, it crafts wines that authentically express the terroir of Goumenissa and tell the stories of its people and place.
Products & services
Negoska Rose
Varieties: 100% Negoska Soil: Grown at an altitude of 250 – 300 meters and on sloping, clay and sandy loam soils. Harvest: September 25-30 Vinification: Destemming, classic red alcoholic fermentation with indigenous yeasts and without the addition of oenological materials (enzymes, proteins, etc.). with controlled temperature in alcoholic fermentation. Remaining in barrel for more than twelve months, without stabilization or pressing. Bottling is done without filtering.
Premno
Varieties: Xinomavro 50% – Negoska 50% Soil: They are grown at an altitude of 350 – 400 meters and on sloping, clay and sandy loam soils. Harvest: 25-30 of September Vinification: The grapes come from young vines, up to twelve (12) years old. Destemming, classic red alcoholic fermentation with native yeasts at a controlled temperature in the alcoholic fermentation. Aging takes place in tank and part of the harvest in barrels, no stabilization and bottling without filtering.
Xiropotamos
Varieties: Xinomavro 100% Soil: They are grown at an altitude of 250 – 300 meters and on sloping, clay and sandy loam soils. Average yield per hectare 700 kg Harvest: 25-30 of September Micro-climate: Semi-continental climate with some snowfall in winter and hot summer. Rainfall ranges from 400 – 600 mm per year. Artificial irrigation is not possible. The mesoclimate of the vineyard is described by mainly northerly winds (Vardaris), almost absence of spring frosts and low atmospheric humidity. Vinification: Destemming and then the “blanc de noir” method is followed, which is the acquisition of up to 30% of the white must of the red grapes by careful crushing without the effect of pressure, as a result of which pigments and other phenolic substances of the skin are not included in the juice . With a controlled temperature in slow alcoholic fermentation with native yeasts, in order to preserve the aromas of the variety Stay with the wine lees, for about a year in a stainless steel tank. No stabilization and discoloration, bottling without filtering.
Malagouzia
Varieties: Malagouzia 100% Soil: Grown at an altitude of 350 meters and on sloping, clay and sandy loam soils. Harvest: September 17-25 Vinification: Destemming, controlled slow fermentation for over a month (30+ days) with the grape's native yeasts. Aging for 18 months with the lees in oak barrels and then bottling. No addition of sulfites from vinification to bottling without filtration.
Limnio
Varieties: Limnio 100% Soil: They are grown at an altitude of 250 – 400 meters and on sloping, clay and sandy loam soils. Harvest: 25-30 of September Micro-climate: Semi-continental climate with some snowfall in winter and hot summer. Rainfall ranges from 400 – 600 mm per year. Artificial irrigation is not possible. The mesoclimate of the vineyard is described by mainly northerly winds (Vardaris), almost absence of spring frosts and low atmospheric humidity. Vinification: Destemming, classic red alcoholic fermentation with native yeasts and without the addition of oenological materials (enzymes, proteins, etc.). with controlled temperature in alcoholic fermentation. Staying in a barrel for six to eight months, no stabilization or collaring. Bottling is done without filtering.
Goumenissa
Varieties: Xinomavro 50%-Negoska 50% Soil: They are grown at an altitude of 250 – 400 meters and on sloping, clay and sandy loam soils. Harvest: 25-30 of September Micro-climate: Semi-continental climate with some snowfall in winter and hot summer. Rainfall ranges from 400 – 600 mm per year. Artificial irrigation is not possible. The mesoclimate of the vineyard is described by mainly northerly winds (Vardaris), almost absence of spring frosts and low atmospheric humidity. Vinification: Destemming, classic red alcoholic fermentation with native yeasts and without the addition of oenological materials (enzymes, proteins, etc.). with controlled temperature in alcoholic fermentation. Each variety is vinified and aged separately. The Negoska in French oak while the Xinomavro in American oak are both aged in 500 liter barrels. The blend is done after aging.
