By implementing the principals of organic farming, aiming at low yields and applying the appropriate winemaking techniques suitable to each variety, we produce wines featuring a sense of handmade craftsmanship, appealing and accessible to any wine lover.
Committed to producing a superior product and remaining faithful to our principals, our future goals involve improving the quality of our vineyard and wines and broadening the network of friends and collaborators in Greece and abroad.
The vineyards of Adam Wines lie in the center of the Thessaloniki prefecture, in Central Macedonia. In this area, on the slopes of mount Hortiatis, at an altitude of 250-300 m, The Winery, the climate is Mediterranean with continental influences, featuring long, dry summers and cold winters, with occasional frost occurrences.
Cool winds coming down from the mountain and the two neighboring lakes, Koroneia and Volvi, the second largest of Greece, even out the extremities of the climate and create a balanced mesoclimate, which is reflected in the fresh and elegant character of the wines.
Predominantly composed of schist, the soil provides good drainage and favors the production of highly aromatic grapes.
Using organic methods and applying low yields our aim is to take the best out of this unique terroir and to produce wines with substance and depth, crafted to offer personal enjoyment and moments of sharing.
Refosco, Malagouzia, Chardonnay, Merlot, Cabernet Sauvignon
In combination with our meticulous work in the vineyard, in Adam Wines, our winemaking practices are designed to take the maximum out of the place where our vines are grown. Our aim is to produce wines that preserve the varietal typicity of the grapes as well as their link to the vintage and the terroir of the area of Adam.
The winemaking procedures begin with our strict selective harvesting. The grapes are hand-picked and this is the time when a first selection takes place. Once at the press-house, a second stage of selection takes place, in order to ensure that only the healthiest and ripest grapes will be used in the making of our wines.
Before fermentation starts, the grapes, unpressed, are left for a short period to soak at low temperatures, a process that aims at imparting more color and more and better aromas to the wines.
After the inoculation of the must with selected yeasts, fermentation takes place in temperature-controlled stainless steel tanks, frequently pumping the wine over the cap.
The reds spend a period of 12-14 months in new and old Allier and Tronçais oak barriques, which endows them with complexity and aging potential.
Please see HERE the offical Adam Wines website.