Tetramythos Winery is located in Ano Diakopto, on the slopes of Helmos. The brothers Aristos and Stathis Spanos, engaged in viticulture and wine production from their childhood. In 1999, they met with Panagiotis Papagiannopoulos, oenologist, originally from the area and after a series of initially small investments, the first bottles of Tetramythos is released. In the coming years new vines are planted and in 2003 the construction of a modern and elegant winery begins.The vineyards are located at an altitude of 450-1000m. and with a microclimate, so soil, exposure, contact with the breeze of the Corinthian Gulf as well as cultivation techniques (they are grown organically) give excellent grapes.



Modern retsina is made from 100% Roditis grapes, with very soft aromas that do not cover the character of the wine. Yellow color in glass, the aromas of citrus and flowers at the nose, good acidity in the mouth and a pleasant finish compose a retsina proposal far from the traditional style. The aromas of medium intensity lemon, citrus, peach and pear are combined with rosemary, mint and chamomile. Alcohol levels are at 11.5%. Annual production of 7,000 bottles

Ideally accompanies shellfish, fried squid and cod with skordalia. It should be served at 8-10c.

Mavro Kalavrytino

The rare red Mavro Kalavrytinos, is cultivated in privately owned vineyards at high altitudes. After vinification with native yeasts and the absence of added sulphides and other interventions, 12-month fermentation and aging in large oak tanks, form the basis for a Black Kalavrytinos in its purest – terroir version. A wine that bases its charm on the purity of the fruit, the floral profile and the elegance. A dry red, Mavro Kalavrytino is Protected Agricultural Indication Achaia.  Vivid and brilliant ruby ​​color, aromas of cherry, violet, spices and subtle floral notes. Medium-Volume mouthsense, with a botanical character, while its characteristic tannins give it a delightful aftertaste that lingers. Cherry, strawberry, sour cherry, plum, blueberry, cinnamon, licorice, vanilla and butterscotch. Accompanies stuffed meat, fillets of fish, tile in the oven and lightly cooked meats. Is served in 15 C. Aged up to four years.

Roditis Nature

Tetramythos is one of the first wineries to enter the field of mild natural winemaking and with its Roditis Nature we have an excellent example of this. A ‘natural’ Roditis from old autoriza vines over 50 years old, found at an altitude of 850 meters. The wine is fermented with native yeasts and the grapes go through natural vinification and stay on the lees for 5 months. Malolactic fermentation in stainless steel tanks, is completed with complete absence of sulphite. Its color is pale gold with some green hues. Its aroma is expressive with intense citrus fruits, pear, nectarines, melon, fresh herbs and stone. In the mouth it is complex with lemony acidity but also with a creamy texture, a subtle saltiness and a long aftertaste. High acidity, finesse, 12% alcohol with long duration. Excellent pairing with warm salad with celery root, orange and olives, spice-crusted fried cauliflower, pasta with lemon, herbs and shrimp. Fried fish, cheeses and baked vegetables


Dry White Wine, protected Geographical Indication Achaia ΠΓΕ. White-red color rich aromas of stone fruits peach, with notes of white flowers ,jasmine and bergamot. Rich in mouth with crisp acidity with the necessary tannins and long aftertaste.

Ideally pairs with an aperitif and accompaniment to fruit platters. Boiled vegetables, cheeses, risotto. Should be served inat 8ο -10ο C.

Aged up to three years.


Classic Dry red, Protected Geographical Indication Peloponnisos. Vinification is done with a “natural” protocol and aging is continued on the lees for 3 months. Deep red in color, aromas of violet, cherry, blackberry and plumcome out that combines both fresh and ripe elements. Velvety and rich in the mouth with intensity and elegance. Age up to five years.

Accompanies red meat with mild sauces, pasta, grilled cheese.

Is served in 16ο-18ο C. Aged up to four years.