Troussas Dasis Winery · Zakynthos, Greece
Our Wines
- Dry Red Wine
Avgoustiatis 2025
2025
- Country: Greece
- Region: Zakynthos Island
- Variety: Avgoustiatis This is an ancient grape variety native to Zakynthos and old vines are not uncommon for this grape and many of them are ungrafted, vines that are operating under a different set of rules a true heritage for the island’s vinegrowing , a living pre-phylloxera memory
- 22-23 º Brix
- Harvest Date: 15 September
- Grower: Dimitris Troussas
- Winemaker: Athina Tsoli
VINEYARD
Single vineyard ungrafted of Lagopodo village, on the ‘Pera Pigadia’ site.
SOILS
Mainly sandy with overlying stony soil. Zakynthos is another rare part of Europe that has, so far, been able to escape phylloxera. Like Santorini, the soils are too sandy for the louse and the vines still grow on their own roots.
Grower & Winemaker
GROWER - Dimitris Troussas
The vineyard is worked by hand and by Dimitris who knows every plant and the idiosyncrasies of each nook and cranny. Dimitris a third-generation grower owns and manages the old last gobelet vineyards of the island as if it’s his garden, which helps to ensure that the fruit is kept in excellent condition, as viticulture is a very ancient tradition in this area.
WINEMAKER - Athina Tsoli
A pure feminine sense of things is a natural style of Athina’s winemaking, a style that captures the clean lines and nuances of fruit balance of Zakynthos wines. Emphasis is given to clear expression-as much as her experience with many other appellations, her sensitivity and imagination allow-to sophisticated and multi-faceted microcosm of this ancient land.
WINEMAKING
The individual parcel was hand-picked and gently crushed into 1 tonne ferment tank. After a short cold soaking period fermentation started with selected yeasts. After fermentation the wine was pressed off the skins, then aged in oak barrels for 5 months.
Bouquet & Palate
Wines from ungrafted vines often show a striking combination of intensity and balance — not power, but coherence. Acidity sits naturally. Alcohol rarely dominates. Avgoustiatis is a difficult grape to generalize. The wines can range from light and juicy to full-bodied and bold. The expressions from this vineyard show an elegant side of the grape, with medium alcohol levels that retain the variety’s delicate red fruit, ranging from cranberry and wild strawberry to cherry and fig Even in the heat, the wines retain a fresh acidity, with soft, fine tannins that make them approachable in their youth.
Technical Analysis
ALCOHOL
12,3 % v/v
RESIDUAL SUGAR
<2,0g/L
PH
<2,0g/L
TOTAL ACIDITY
5,69g/L
ENERGY
76 kcal/100ml – 317 kj/100ml
GLYCEROL
6,5g/l
Carbohydrates
6,5g/l
PROTEINS
2,1g/l
SALT
53 mg/l
release date: 2025
Cellaring: 3-5 years.
There is enough freshness to make the wine approachable early but also some richness that will unfold with age.
- Dry white wine
Makrypodia 2025
2025
- Country: Greece
- Region: zakynthos
- Variety: Makrypodia
- 22-23 º Brix
- Harvest Date: 25th-30th of August
- Grower: Dimitris Troussas & Nikolas Loutas
VINEYARD
When the vines are restrained under gobelet training, Makrypodia can produce lower yield but richer flavor, wines with immense textural interest. Their rarity and hard working attachment make them special.
Two vineyards selection from the area of Lagopodo village, on the ‘Lardera’ site and one from the Skoulikado village. These ungrafted old gobelet vineyards, which were never affected by phylloxera, create a perfect composition in a remarkable Makrypodia wine that, like every great work, transcends the sum of its parts. Each vineyard processes distinct microclimates and terrains that imprint recognizable characteristics on the grapes grown within. Together, all the magnificent vineyards create a great composition in which you can feel the constituent parts but still taste them as one complete wine.
SOILS
Mainly sandy with overlying stony soil. Zakynthos is another rare part of Europe that has, so far, been able to escape phylloxera. Like Santorini, the soils are too sandy for the louse and the vines still grow on their own roots.
Grower & Winemaker
GROWER - Dimitris Troussas & Nikolas Loutas
The vineyards are worked by hand, which helps to know every plant and the idiosyncrasies of each nook and cranny. Dimitris a third-generation grower owns and manages the old last gobelet vineyards of the island as if it’s his garden, which helps to ensure that the fruit is kept in excellent condition, as viticulture is a very ancient tradition in this area.
‘’The derived experience from contact with Dimitris who wanted to make a difference based on distinctive characteristics of his site and his grandfather’s unique touch and look Dimitris Troussas‘-Ntasis, devotedly kept defending the pride of his reference, is priceless’’. – Athina Tsoli
‘’One of the things that I do love in my work is the wines with personality, a kind of “imperfection-deficiency”, and this is what possibly attracts and captures me to what I call enjoyable, balanced wines. I can never know what a cru can offer us in the beginning, what is the thing that needs to be improved and what is that necessary needs to be accepted. My ideals still guide me to give my best in search, not perfection, but to the ideal bond between what nature gives and what my sensitivity, experience and imagination propose’’. – Athina Tsoli
WINEMAKING
The individual parcels were hand-picked and gently crushed into the some 5 tonne ferment tank. Here the decision of the harvest timing is crucial due to the co-fermentation of the three vineyards. Fermentation is started next day with selected yeasts and the wine will be aged on the less for 5 months.
Bouquet & Palate
Makrypodia is a fantastic choice for anyone seeking an affordable yet high-quality white wine. This grape has been cultivated for over a thousand years in the island and has earned its place as a standout of crisp, refreshing white wine. Makrypodia wines from this region are known for their bright citrus and melon flavors, balanced by a zesty acidity. With a history rooted in both oxidized and fresh wines, modern Makrypodia boasts clean, fruit-forward profiles, perfect for pairing with seafood, salads, or enjoying as an aperitif. Its versatility and value make it a go-to for everyday wine lovers.
Technical Analysis
ALCOHOL
12,3% v/v
RESIDUAL SUGAR
<2,0g/L
PH
<2,0g/L
TOTAL ACIDITY
5,10g/L
ENERGY
73 kcal/100ml - 304kj/100ml
GLYCEROL
5,4g/l
Carbohydrates
2,1g/l
PROTEINS
0,7g/l
SALT
55 mg/l
release date: 2025
- Dry white wine
Goustolidi 2025
2025
- Country: Greece
- Region: Zakynthos
- Variety: Goustolidi
- 22-23 º Brix
- Harvest Date: 28th August
- Grower: Nikolas Loutas
- Winemaker: Athina Tsoli
VINEYARD
Single ungrafted gobelet vineyard of Skoulikado village. The preservation of this variety owes much to dedicated families that were cultivating this native grape inside their house and yards. Their commitment has ensured that this exceptional piece of Zakyntho’s wine heritage continues to thrive.
SOILS
Mainly sandy with overlying stony soil. Zakynthos is another rare part of Europe that has, so far, been able to escape phylloxera. Like Santorini, the soils are too sandy for the louse and the vines still grow on their own roots.
Grower & Winemaker
GROWER - Nikolas Loutas
The vineyard was planted for the first time 10 years ago by Dimitris Troussas, without rootstock, directly into the soil and under gobelet traditional training system, using cuttings from his own vineyards, as they already have the identity of the terroir. Since viticulture is a very ancient tradition in this region, Dimitris, a third-generation grower, encourages the planting of the island’s own-rooted varieties in gobelets, which helps to ensure the preservation of this valuable heritage. To plant ungrafted vines today is therefore not accidental. It is a choice made with open eyes — a deliberate trade between vulnerability and belief. Between security and something harder to define, often described as purity, authenticity, or truth of place.
WINEMAKER - Athina Tsoli
Because a wine cannot be made by itself-a constant interact between what nature gives and the whole spectrum of all of them that participate for the best result is necessary. Zakynthos region used to have its own tradition and history and needs the dynamics of such a co-operation between Grower-Oenologist in order to be accessed with respect and not let the commercial use to compress what their reputation promised, a loss in popularity was suffered by these varieties and regions. I do believe, maybe this is my biggest pride, that the result of our work was to help produce pure wines that have the personality, especially in cases when the will to do so had been crushed by the tourism commercialism.
WINEMAKING
The individual parcels was hand-picked and gently crushed into 2 tonne ferment tank. After a short period cold soaking fermentation, inoculated fermentation started. After fermentation the wine aged in oak barrels for 4 months and rested upon its lees for another 2 months.
Bouquet & Palate
‘’Today, when you encounter a bottle of Goustolidi you’re not just discovering a wine – you’re experiencing a living connection to over three centuries of Zakyntho’s wine culture’’ – AthinaTsoli.
On the nose, often displaying bright citrus notes – lemon zest, grapefruit, and lime – along with a lovely herbaceous quality, with hints of fresh fennel, lemongrass, and sometimes a whisper of fresh-cut grass. Sometimes Goustolidi show delicate white floral notes (jasmine, chamomile) and a characteristic hint of bitter almond or marzipan that’s absolutely lovely. The texture is where Goustolidi really sets itself apart: there’s a certain oily richness that gives the wine lovely weight and mouthfeel.
Technical Analysis
ALCOHOL
12,3% v/v
RESIDUAL SUGAR
<2,0g/L
PH
<2,0g/L
TOTAL ACIDITY
5,47g/L
ENERGY
73 kcal/100ml – 307 kj/100ml
GLYCEROL
6 g/l
Carbohydrates
2,8g/l
PROTEINS
0,7g/l
SALT
22mg/l
release date: 2025
- dry white wine
Skiadopoulos 2025
2025
- Country: Greece
- Region: Zakynthos
- Variety: Skiadopoulo
- 22-23 º Brix
- Harvest Date: 5th September
- Grower: Dimitris Troussas
- Winemaker: Athina Tsoli
VINEYARD
Single ungrafted gobelet vineyard of Mahairado village, on the ‘Gidou’ site
SOILS
Mainly sandy with overlying stony soil. Zakynthos is another rare part of Europe that has, so far, been able to escape phylloxera. Like Santorini, the soils are too sandy for the louse and the vines still grow on their own roots.
Grower & Winemaker
GROWER - Dimitris Troussas
The vineyard is worked by hand and by Dimitris who knows every plant and the idiosyncrasies of each nook and cranny. Dimitris a third-generation grower owns and manages the old last gobelet vineyards of the island as if it’s his garden, which helps to ensure that the fruit is kept in excellent condition, as viticulture is a very ancient tradition in this area
‘’The derived experience from contact with Dimitris who wanted to make a difference based on distinctive characteristics of his site and his grandfather’s unique touch and look Dimitris Troussas -Ntasis, devotedly kept defending the pride of his reference, is priceless’’ – Athina Tsoli
WINEMAKER - Athina Tsoli
Because a wine cannot be made by itself-a constant interact between what nature gives and the whole spectrum of all of them that participate for the best result is necessary. Zakynthos region used to have its own tradition and history and needs the dynamics of such a co-operation between Grower-Oenologist in order to be accessed with respect and not let the commercial use to compress what their reputation promised, a loss in popularity was suffered by these varieties and regions. I do believe, maybe this is my biggest pride, that the result of our work was to help produce pure wines that have the personality, especially in cases when the will to do so had been crushed by the tourism commercialism.
WINEMAKING
The individual parcels was hand-picked and gently crushed into 2 tonne ferment tank. After a short period cold soaking fermentation, inoculated fermentation started. After fermentation the wine aged in oak barrels for 4 months and rested upon its lees for another 2 months.
Bouquet & Palate
Zakynthos signature grape, shines across a spectrum of wine styles, that can range from crisp and mineral-driven to creamy and full-bodied, particularly when aged on lees or in oak. Known for its high acidity and full body, Skiadopoulo reflects terroir with remarkable precision, often displaying aromas of quince, green apple, and a hint of salinity. Its versatility and elegance make it a must-try for white wine enthusiasts, extends to food pairing, complementing dishes from creamy soups to game birds and fruity desserts. Whether aged for complexity or enjoyed young, Skiadopoulo balance of acidity and oak-driven spice secures its place among the Zakyntho’s finest varieties.
Technical Analysis
ALCOHOL
12,3% v/v
RESIDUAL SUGAR
<2,0g/L
PH
<2,0g/L
TOTAL ACIDITY
5,10g/L
ENERGY
74 kcal/100ml – 310 kj/100ml
GLYCEROL
5,4g/l
Carbohydrates
2,1g/l
PROTEINS
0,7g/l
SALT
release date: 2025
- DRY ROSE WINE
Katsakoulias
2025
- Country: Greece
- Region: Zakynthos island
- Variety: Katsakoulias
- 22-23 º Brix
- Harvest Date: 5th September
- Grower: Dimitris Troussas
- Winemaker: Athina Tsoli
VINEYARD
Single ungrafted vineyard of Mahairado village on the ‘Gidou’ site. Gobelet is the traditional method of growing vines in the island. The bushy vines have plenty of foliage to shelter the grapes from the sun but also have space to fan out allowing the air inside to stop humidity and defend against disease. The gobelets give the impression of a vineyard which could have been from any period of the last few centuries, ageless. These old vines, wise enough to give fewer crops for richer, more real fruit, a purer expression of this terroir.
SOILS
Mainly sandy with overlying stony soil. Zakynthos is another rare part of Europe that has, so far, been able to escape phylloxera. Like Santorini, the soils are too sandy for the louse and the vines still grow on their own roots..
Grower & Winemaker
GROWER - Dimitris Troussas
The vineyard is worked by hand and by Dimitris who knows every plant and the idiosyncrasies of each nook and cranny. Dimitris a third-generation grower owns and manages the old last gobelet vineyards of the island as if it’s his garden, which helps to ensure that the fruit is kept in excellent condition, as viticulture is a very ancient tradition in this area.
At that time, most vineyards, especially those that incorporate the particular aromatic and genetic characteristics of each site were lost in various blends, suffered the tourist boom and the commercialism mentality of the islands. Thus her first objective was born, to focus on those appellation characteristics that need to be separate in order to be recognized for their diversity. Due to the uncontrolled production of wines that didn’t offer what their reputation promised, these native varieties suffered a loss in popularity. They ended up harried and defenseless, easily measurable by the commercial use that still today somewhat surrounds them.
WINEMAKER - Athina Tsoli
A pure feminine sense of things is a natural style of Athina’s winemaking, a style that captures the clean lines and nuances of fruit balance of Zakynthos wines. Emphasis is given to clear expression-as much as her experience with many other appellations, her sensitivity and imagination allow-to sophisticated and multi-faceted microcosm of this ancient land.
WINEMAKING
The individual parcel was hand-picked and gently crushed into 3 tonne ferment tank. Tank was inoculated next day and the wine has been aged on the lees for 5 months.
Bouquet & Palate
Katsakoulias rosé, is particularly notable for its light pink hue, a result of the grape’s natural color. While traditionally more often used as a blending component than a single varietal, the single-varietal expressions, highlighting its refreshing, joyful character with a precise, linear texture without being austere.