After conducting a thorough study, the construction of the 3,300 m2 Winery on a 3.5 hectare plot began in November 2006.
The Winery was completed in 2007 and currently includes a raw material reception area, as well as a vinification and bottling area, raw material and finished product storage areas, a laboratory and area for experimental small-scale vinification, a 900 m2 underground wine cellar, a multimedia and wine-tasting room, and an area displaying/selling the vineyard’s wines and other local products.
The guided tour which explains the winemaking procedure includes the area of the steel tanks where the grapes are fermenting, the bottling area as well as the unique wine cellar where the wines mature in oak barrels.
After the tour a wine tasting follows.
The current capacity of the Claudia Papayianni Winery is 400,000 bottles, with a potential to increase production.
The winery’s machinery includes latest technology machines.
The vinification area includes stainless steel settling, fermentation and storage tanks, stainless steel fermenters with pistons, Ganymede-type fermenter. Being equipped with a nitrogen network, all tanks have automatic and controlled heating and cooling via an alternator and a central temperature control system.
The winery has a modern bottling line, which provides nitrogen into the bottle for further protection of the wine.
The two storage areas have a heating and cooling system for creating a balanced preservation environment. Bottled wines mature in ideal conditions. The wine cellar and vault extend across a single underground space of 900 m2, where the conditions are ideal for ageing, maturation and preservation. This area has a fixed temperature of 14°C and approximately 80% humidity throughout the year, both of which are regulated by a special air-conditioning system. The cellar houses oak barrels of the Allier & Nevers type and a small number of American.