Nicoluzo Estate Cacotrigi '22

Nicoluzo Estate was founded in 2008 on Corfu, the Greek island in the Ionian Sea just off the country’s northwest coast. Founded by Anastasios Arist. Nikolozo, a third-generation winemaker whose family history with wine stretches back to the end of the 18th century, the estate is devoted to one of Greece’s least-known viticultural traditions. Long before starting the estate, Anastasios had been researching the old vineyard material of Corfu, collecting and propagating rare local varieties that had nearly disappeared from the island. His work is not simply about making wine, but about preserving a viticultural patrimony that very few people outside Corfu have ever had the chance to taste.

The estate is located in Ano Korakiana, about 17 kilometers from the city of Corfu, at the foot of Mount Istoni. This is an ancient agricultural landscape, inhabited as early as 4000 BC, where archaeological excavations have uncovered pottery containing vine seeds and other remains that point to the very early cultivation of grapes. Later, during the Archaic Period, Corinthian settlers wrote about the quality of the wine produced in this area, a reminder that Corfu’s wine culture is far older and deeper than most people realize.

Today, Nicoluzo Estate works with just two hectares of Corfiot grape varieties, with another hectare recently planted for the future. Since 2016, Anastasios and his sister Irini have been replacing international varieties in the family’s old vineyards with indigenous grapes such as Cacotrigi, Petrocoritho, Xiropodia, Scopelitico, Mantzavi, Amfioni, Fidia, Agumasto, and Corfiati. Many of these varieties have been preserved through the estate’s work, with ongoing efforts to propagate them through nurseries and research partnerships in Greece and abroad.

This beautiful white is made from 100% Cacotrigi, one of Corfu’s historic native grapes. Fermented with natural yeasts and aged on its lees in stainless steel, it is a pure, mineral-driven expression of the island: bright citrus, saline notes, and a long, dry finish. Pair this with very simply prepared seafood, from grilled prawns to roasted sea bream.