If we were to trace our way back to the historical roots of the Haritatos Vineyard, the beginning would stretch back centuries, to Carito Typaldo Caritato, a Venetian.
A more recent important chapter in the winery’s history dates back to 1863, when the vineyard was shaped into its current form, which has, until today, remained the nucleus, our family’s base.
All of the family members who have lived at this property, in Kladata, Kefalonia, have contributed to keeping alive every single part of the estate –the garden, vineyards, olive trees, the house itself, which has hosted celebrations, gatherings, served as a holiday house- and, finally, performed all of the seasonal work, from harvesting to winetasting.
Tradition revived
Wine always represented a basic commercial activity for this estate. This activity had remained idle for just a few years as a result of family priorities. To the updated timeline, I would add all the elements that represent this estate’s unique quality, creating its microclimate: the orchards and olive groves, small botanical gardens, medicinal plants, aromatic herbs and cypresses.
Over the years, little dog houses and tree houses for the children have been added, as well as, naturally, the old press facility, which has been transformed into a modern winery boutique.
Here, we try to revive the family tradition, producing wines made with indigenous Kefalonia wine varieties – Moschato, Vostylidi, Mavrodafni – which we cultivate organically.
Outward-looking Ionian islands
The Ionian Sea was always a channel for the entry of new ideas from the West. I believe that Kefalonia is the central gateway of this channel. What I mean is that it is the island’s winemakers who makes Kefalonia wines special. Our extroversion has made it well known around the world and our persistence in presenting our wines of today as the new face of old wineries are elements that have established Kefalonia’s terroir as a dynamic winemaking region and popular destination. Nowadays, an increasing number of people are discovering Robola, Vostylidi, the dry version of Mavrodafni, the prime-quality variety of Kefalonia.
The winery
Winemaking gives you the feeling of having produced something that contains an element of immortality as it has the ability to exist beyond a human life, long beyond the life of the producer. It feels as if you are sending a message that is being relayed across a family line, along which members are passing on and receiving. I consider this relay path essential for winemaking.
I like to say, and I often repeat it in jest, that winemakers need to live more than 100 years in order to have enough time to produce the wines in their minds, and, most importantly, to rectify any mistakes of previous years.
Whenever anybody refers to our many years of experience as a winery, I do acknowledge it, but, if you think about it more carefully, the procedure occurs once a year. You don’t get a second chance in the year. You need to wait for the next year to come along. Harvesting and winemaking is a procedure that could be likened to a perpetual postscript in time.
“Winemakers need to live more than 100 years in order to have enough time to produce the wines in their minds, and, most importantly, to rectify any mistakes of previous years”
Mademoiselle Haritatou redefining classic values
The Mademoiselle Haritatou is one our wines that I would definitely single out. It is a wine game-changer as it does away with stereotypes, a mavrodafni wine matured in stainless steel tanks. I believe this is pivotal for the variety, vinified with exceptional results, without the use of a barrel.
We recommend it as a summer red wine, chilled, either moderately or greatly, which challenges the view that red wines should not be consumed chilled.
Mademoiselle Haritatou redefines classic values, offering a wine suitable for maturing as well as immediate consumption.
This [duality] also applies to the island. It can be enjoyed by a foreign explorer travelling to the Ionian region alone, but is also an ideal area for family holidays.
The island features smooth and mild landscape variations, and, at the same time, steep cliffs and intense waves.
Kefalonia’s Top 10
If you were to ask me for Kefalonia’s Top 10, I would say it is the people of Kefalonia, themselves. They inject life into everything and preserve the island as a special place.
Naturally, I particularly love Lixouri, the most productive part of the island. Many exceptional cheese varieties and good wines are made here.
*Haritatos Vineyard is open to the public for winetasting every day, upon arrangement. Fully organic cultivation methods are applied, with the least possible, if any, intervention in the winemaking process.
