Established by Konstantinos Makridimitris, Tranampelo only produces wine from indigenous varieties in Glinado, Naxos. The wine is produced from dry farmed, organic grapes. Vinification uses minimum intervention. The wine ages on its lees for 6 months. If you like Assyrtiko, you will love this single-vineyard Potamisi. Light lemon yellow colour, the aromas are really subtle, smelling of the sea and lemon and lime blossom. The palate is incredibly harmonious. Wonderful delicate dry vinous complexity. This is so well balanced between its exceptional saline, mineral concentrated palate of flavours, light alcohol, and terrific acidity. Worth trying!
Established by Konstantinos Makridimitris, Tranampelo only produces wine from indigenous varieties in Glinado, Naxos. The wine is produced from dry farmed, organic grapes. Vinification uses minimum intervention. The wine ages on its lees for 6 months. If you like Assyrtiko, you will love this single-vineyard Potamisi. Light lemon yellow colour, the aromas are really subtle, smelling of the sea and lemon and lime blossom. The palate is incredibly harmonious. Wonderful delicate dry vinous complexity. This is so well balanced between its exceptional saline, mineral concentrated palate of flavours, light alcohol, and terrific acidity. Worth trying!
Tranampelo is the project of Konstantinos Makridimitris, working with a small collection of exceptional vineyards on the island of Naxos. The name derives from trana ampelia (meaning 'strong vines'), a reference to the resilience of the island’s vineyards and the old vines on which the project is based.
Naxos has a long history of viticulture, stretching back to antiquity, and remains a strongly agricultural island. Despite this, commercial wine production is limited, with much of the island’s wine traditionally made for local consumption. Tranampelo draws on this background, focusing on indigenous varieties and field blends grown at very low yields to emphasise the strength and character of Naxos’ terroir.
Winemaking follows a low-intervention approach, with fermentations carried out using indigenous yeasts and minimal additions. The wines are currently bottled in a small winery outside Athens, until a dedicated winery can be built on the island.
