Ktima Akrani

To maintain their heritage and enhance sustainability of vineyards, Akrani Team is committed to grow wine grapes using the principles of “ecological engineering”. They ensure a healthy balance between vine, soil, water and natural biodiversity. Use of chemical herbicides, insecticides, fungicides is not an option. To control disease development as well as the overpopulation of some harmful insects, they implement respectively preventive treatments with inorganic soil elements and natural enemies in the food chain. In addition, homemade formulations based on aromatic plants’ extracts are sprayed for their antifungal action. These Mediterranean plants are also an exquisite nourishing ingredient for the bees, as they enrich with unique flavors their honey.

Ktima Akrani’s winery gradually is being erected  in 2001, at the foothills of mountain Dikaios, next to the first plantations, in the clay-rocky soil of Miniera. Having as a primary principle the respect towards the raw material, the 2.500m² infrastructures are equipped with up-to-date machinery. The winery, of approximately 3,000 bottles potential, and certified with ISO22000, is fully-built in 2004, and opens its gates to the public from the very first day.

Ktima Akrani’s family envisages an open space, a hospitable place. In a short time span the winery has turned into a reference point for people world-wide. Here, visitors get in touch not only with the end-products of Ktima Akrani’s crops, but also with the history and the modern, living Kos’ civilization. Strolling among the vines, the production rooms, the permanent exhibition of Greek painters’ paintings, a visitor gets communicated the passion of the family to revive wine cultivation in the island, and the modern wine-making philosophy of the family as well. Wine tasting is accompanied by characteristic products of Dodekanisos’ gastronomic tradition, overlooking the neighboring islands of Pserimos and Kalymnos.

BECOME OUR AKRANIS

KTIMA AKRANI’ family makes sure your visit in the winery, in the proprietary vineyard of Miniera, is a multi-faceted experience, further enhanced by the location itself-at the foothills of mountain Dikaios, and the view of nearby islands, Kalymnos and Pserimos. The interior of the winery has been especially catered, with the permanent exhibition of Greek painters’ works and the high-aesthetics cellars in the basement destined for wine maturation.

Winery’s visitors will have Ktima Akrani’s team always available to accompany them in the vine tour, in the Greek countryside’s aromatic herbs collection, in the production rooms, and share with them the secrets of viticulture and wine-making, information on wine varieties, as well as stories of the family and the island.

Visitors’ experience is escalated with Ktima Akrani’ wine-tasting. For greater delight, every wine is served in the proper temperature and the proper glass, combined with local Kos and Dodecanese products that highlight its aromas. For every wine there is information material, while sommelier service is available for the visitors that wish further specialized  knowledge of Ktima’ s wines or wine in general by an oenologist. The wine-tasting menus each include different profile wines (fruity, refined, condensed, etc.) so that every visitor can select on the basis of his or her own preferences.

ΚΟS – OUR HERITAGE

Throughout the 5,000 years of history, Kos has hosted all the important civilisations of Ancient Greece, West and East Mediterranean. All over the island, there are profound signs of Hercules’ mythological era, of Asclepius’ Hellenistic times, of Roman times, of Byzantine Empire, of Crusades and Venetian Occupation, of Ottoman domination and Italian domination.

Hospitability remains up to now the main feature of Kos. Vast beaches, cyclists, mountaineers, picturesque villages and white-blue small churches in the steepest locations attract thousands of visitors from all over the world each year. Nevertheless, Kos also hosts dozens of wildlife species that take refuge in the wetland of Psalidi, the saltlake of Tigkaki, Dikaios Mountain and elsewhere.

Yet, the complete embodiment of Kos’ hospitality is the islanders themselves, preserving and sharing local traditions and local gastronomy with the visitors. Despite the fact that Kos is a cosmopolitan destination, its gastronomic identity remains intact and distinctive. Many of the local recipes, such as “pligouri” and “giaprakia” are served in all significant religious and family fiestas. Here, you can find the unique goat wine-cheese of Kos, or else the sediment cheese that matures in red wine, hence the characteristic deep red colour and the spicy taste. Also, you can try the tomato sweet preserves from the elongated tomato variety of lainati or pomodoro. A special place in the local gastronomy is held for olive oil, thyme honey, kanelada traditional drink, ouzo and wines.