Some of the first reference celebrating the region for sweet wines in particular, goes back to early 19th century. These wines called ''Iliasta'' are still produced in the region by air-drying the grapes like in Tuscany's Vin Santo for two months, often even longer. Unfortunately the vineyards have shrunk the last decades from 1100 ha to about 350 tells me producer Dimitris Diamantis of Diamantis Estate [1].
We tour together the vineyards that raise up to 900-950 meters high, one of the coolest mesoclimates in the country, when Diamantis talks about his dream of raising Siatista's reputation to new standards with indigenous varieties and Xinomavro as the main driving force. ''The main problem is that most vine growing here is very amateur - like since people were traditionally engaged in the local fur business''. ''And another issue is the mistakes of the past when big companies showed interest for the region but suggested to plant international varieties instead. So very old vines were pulled out in favour of varieties like Sagrantino and Rondinella'' he says with despair.
We make a stop at a fantastic terroir with vines of eighty years of age that you can watch in the short video below. Truly amazing place that can produce only glorious wines.