George Balatsoura fell in love with wine while doing his studies in criminology at Montpellier Law School, whilst visiting vineyards of the region. That is when the idea arose to start a vineyard using traditional organic and natural methods for wine processing of local varieties. Since then George has managed to save the rare local variety “Kosmas” from an old vineyard. Other varieties he harvests are Mountain ‘Orino’ Roditis and Malagouzia. Their first production was in 2004 and since then has managed to put the area of Fokida on the Natural Wine map. All their products are natural, without the use of chemicals or other additives.
The cultivation of Kosmas variety follows the DIO bio-cultication methods. Its authenticity can be found in its unique taste, characteristic aroma and great colour of Dorian wine. The vinification of Dorian wine has been the same for centuries in this region. They use the same wooden tanks and vessels, manufactured with old standards. They let nature do its job, and natural ingredients are added as are fir’s boughs, mountain thyme and fir resin.
For the red wine, the steam pomace is transferred to the wooden tanks. No chemicals, sulphites or yeast is used, only the grapes natural yeast. The wine remains in the tank for up to 30 days. To avoid oxidation, pomace are sank in by fir branches, which together with thyme are used to filter the wine to give special aroma. 
For the white wine, Mountain ‘Orinos’ Roditis , the same process is used but it stays in the tanks for less days. The Doricos white has a beautiful orange colour.
Wine from tree climbing vines. Vinification process followed is that for the classic rose winemaking process, Kosmas, Mountainous (‘orinos’) Roditis and Malagouzia are manually harvested and hand selected, destemmed the steam pomace is transferred to the wooden open wood tanks in ambient temperatures. No chemicals, sulphites or yeast is used, only the grapes natural yeast. The wine remains in the tank for up to 30 days. To avoid oxidation, pomace are sank in by fir branches, which together with thyme are used to filter the wine to give special aroma. It is certified organic. It is drunk at 10-12 degrees Celsius
Of rose colour , and slightly clouded. A truly bucolic grape with an alpine flare and fresh forest fruits and perfumy herbs, purely reflecting on the place it was born in, a high-altitude fir forest. Light notes of resin, balanced body, soft tannins and delicate aftertaste. Ideal for aperitifs. Accompanies salads, light meals, soft cheeses.
Vinification process followed is that for the classic red winemaking process, manually harvested and hand selected, destemmed the steam pomace is transferred to the wooden open wood tanks in ambient temperatures. No chemicals, sulphites or yeast is used, only the grapes natural yeast. The wine remains in the tank for up to 60 days. To avoid oxidation, pomace are sank in by fir branches, which together with thyme are used to filter the wine to give special aroma. It is certified organic. This wine has the ability of aging in the bottle.
A truly bucolic grape with an alpine flare and fresh fruits and perfumy herbs, purely reflecting on the place it was born in, a high-altitude fir forest. Dark ruby red color, loads of fresh forest fruit, round and soft on the palate with smooth tannins and an intense aftertaste.
Pairs with Delicatessen plateau, hard and soft cheese, red meat. On the palate its tannins balance with meat and cheese proteins.
Vinification process followed is that for the classic white winemaking process, the Mountainous (‘orinos’) Roditis variety, with a a little Malagousia, manually harvested and hand selected, destemmed, macerated for 6 days, wild fermented in open wood fermenters in ambient temperatures with no additives, with fir branches and thyme for cap management according to centuries-old traditions. The resin secretion from the fir, supports an almost unsulfured bottling. No chemicals, sulphites or yeast is used, only the grapes natural yeast. The wine remains in the tank for 30-40 days. To avoid oxidation, pomace are sank in by fir branches, which together with thyme are used to filter the wine to give special aroma. It is certified organic. It is drunk at 10-12 degrees Celsius. This wine has the ability of aging in the bottle.
Bright orange color with some gold reflections, with mountain herbs, forest fruits, mango, peach and citrus and light notes of resin. Medium body, high acidity, and soft tannins, with a long aftertaste.
It accompanies salads, poultry, fish and due to its winemaking process, light meals and soft cheeses.