The winery designed by Walter Gropius, the founder of the Bauhaus movement, was built in 1970, and together with the vineyard became a landmark for the Greek wine industry.

It is definitely worth mentioning the significant contribution made by the father of modern oenology, Professor Émile Peynaud from the University of Bordeaux, who forged the historical path of the first “Greek” wine made from Cabernet Sauvignon, which—having been ideally adapted to the Domaine’s calcareous-slaty soil—thrived around the globe, achieving numerous awards, medals and accolades.

The design and positioning of the winery in the middle of the vineyard facilitates the rapid delivery and processing of the grapes for the purpose of maintaining their quality and avoiding oxidation.

Ιn the winery’s airconditioned cellar, authentic French oak barrels, which are replaced every year, ensure ideal aging conditions for the leading red wines especially the Chateau Porto Carras and Syrah.

Domaine Porto Carras is awarded every year in domestic and international wine competitions, with many prizes, underlining the superior quality of its wines.

Vinification Techniques

For our White wines

Low-temperature predriculate extraction, classic white vinification using selected yeasts in stainless steel tanks at low temperatures depending on the variety and desired final result.

For our Rose wines

Separation from grape seed after 8 – 12 hours, static decay and fermentation in stainless steel tanks at controlled low temperature.

For our Red wines

The classic red winemaking method is applied using selected doughs at controlled temperatures. Maturation of wine in oak French barrels for less than or more than 12 months, depending on the desired result.