COMENIUS, MEETING IN ITALY

1. HATZIEMMANOUIL WINERY
KOS
GREECE

2. • The Hatziemmanouil winery is a small privately
owned business on the beautiful Aegean island of
Kos, Greece.

3. • Due to its geographical location, the island is blessed
with a Mediterranean climate of mild winters and hot
dry summers. This of course makes it a fantastic
summer tourist destination and furthermore, the ideal
location for growing grapes and wine production.

4. • The Hatziemmanouil estate is the second largest
wine producer on the Island but is considered to be
the best in both quality and taste.
• current winery is set in an area of 60 acres of high
quality fertile land

5. • Hatziemmanouil name first became associated with wine in 1929
• family started cultivating the land and producing wine.
• At first, only a small quantity was produced. Due to
– limited recourses available at that time and
– traditional methods which were very slow and time consuming
• the family was able to perfect their craft and slowly expand the
business over the coming years

6. • In 2004, the Hatziemmanouil winery relocated to its new premises in Asfendiou, Kos. This
much larger estate enabled the company to broaden and expand its wine production and
the addition of new equipment and technology bought the family business into the 21st
century.

9. Today the company employs 6 full time workers from January
through to September.

10. The wine making process usually begins at the end of
January. Even though the grape vines are bare, there is
still much work to be done cutting and preparing them
for the spring. The land must be cleared of leaves and
other debris and special medicine needs to be applied
to the soil to encourage and maintain healthy growth.

11. • In early spring, buds start to appear on the vines,
grapes start developing, and the workload
intensifies.
• Daily checks are necessary to help eliminate disease
and unwanted pests including birds and bees.
• Quality control tests are also carried out to
determine the taste of the developing grapes.

12. • By the month of September the grapes have fully
matured and are ready to harvest.
• Manual labor so all the family needs to help.
• Once gathered, grapes are separated from
remaining stalks and passed through a pressing
machine

13. • Many checks are performed and when the wine is
suitable it is then pumped in to large silver vats
where it is kept at a temperature close to freezing
to ferment for a minimum of 2 weeks.

14. • The next step is to let the wine mature or age in
wooden barrels for between 1-2 years. The aging
duration will depend on the type of grapes and variety
of wine being produced. Temperature control is also
vital at this important stage, so the barrels are kept in
dark cellars to ensure both quality and taste.

15. • Hygiene is of prime importance in the factory and
every available precaution is taken to ensure that
the wine remains in a sterile and temperature
controlled environment.

16. The winery has been certified and is in compliance with guidelines set by QCHECK to
ensure its products reach the highest standard of safety and hygiene.

17. • The last and final phase is the bottling and labelling
process.

18. • Hatziemmanouil winery produces 6 different types
of exceptional wine which cater for all tastes from
sweet to dry. The collection includes 2 white
varieties, 1 rose, 2 red and 1 dessert wine.

19. • In 2007, the company was awarded its first silver
medal from the International Wine Competition of
Thessaloniki
• Its rich red Syrah variety was praised for its body
and sweet spicy aroma
• In 2009 it repeated this success

20. • Last year, the company’s white wine was awarded a
silver medal of excellence from the Lyon national
competition in France.

21. • Hopefully this is just the beginning and many more
awards will follow in the future for this small family
owned winery.