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On the beautiful Ionian Island of Zakynthos, in the central village of Kalipado , lies the Callinico Winery belonging to the Voultsou family.

       If you look around the local area you will see many vineyards that belong to the family or its cooperative producers. In Zakynthos there are 19.000 square meters of vineyards in which grow more that 110 different varieties of grapes. Of these grape varieties, 25 of them are used to produce 80% of the wine produced here. Varieties such as Gustulidi, Pavlos, Skiadipoulos etc are used for the production of white wine. Augustiatis, Black Rombola, and Katsakulias are used for the red wine. The typical wine of Zakynthos is Verdea. The production of Verdea began around 1800.Verdea is white table wine that is produced form different varieties of grapes. The wine has historical importance in Zakynthos and its name comes from the Italian word ' Verde ' meaning green. The grapes used were yellow - green and unripe - but the alcohol they produced was strong. The wine was amber in colour and had a spicy taste.

       In 1918 the family of Callinico began to produce wine, motivated by their love for good wine. This passion for producing quality wines drove the family to open a small traditional winery. The wine produced was made using typical equipment from this era. In order to produce top quality wine, grapes were collected from all over Zakynthos. The families in depth knowledge of wine production enabled them to select the appropriate grapes to produce a particular wine. This production involved storing the wine in oak barrels to allow the wine to mature. The wine would then be stored in bottles for further information. The quality of wine produced was surprisingly good - customers were coming from all over Zakynthos in order to purchase the wine.

       In 1953 an earthquake struck Zakynthos destroying the island. It was at this time that the Callinico winery passed to the next family generation - and in 1990 the winery was passed onto the current generation. During your visit to the winery you will have the opportunity to see the authentic machinery used in past wine production and also current equipment. You will also be able to see the cellars containing barrels and the cellar used to store bottled wine.

At the end of your tour you will have the opportunity to learn more about the wines we produce and sample the wines in our tasting room. Our wines are used by many restaurants, hotels and also available in all supermarkets. We would also appreciate it if you could sign our guest book and give us any suggestions you may have in order to help us improve our efforts in producing high quality wines. Or you can visit our website at www.callinico@otenet.gr

VERDEA
•  White table wine. Produced form the grape varieties of Pavlos, Rombola and Skiadopoulo. With a fine aroma of fruits and spices, full body and spicy taste. You can drink it at 10-12 0 C. Its combined perfectly with starters, fish and the classic Greek mezes.

CAVA
•  Red table wine. Produced from the grape variety Augustiatis which is grown only in Zakynthos. The ideal combination of the climate, sunshine and land fertility of Zakynthos enables the cultivation of this grape variety. This should be served at 16-18 0 C. It can be consumed with all sorts of food.

GRAND RESERVE VERDEA
•  This is matured in French oak barrels for at least 6-12 months. White local table wine. Produced from grape varieties such as Gustilidi and Pavlos, with fine aromas of maturation, spices and full body. Served at 10-12 0 C with any starters, fish and Greek meze dishes.

ALLOTINO MEDIUM DRY
•  White medium dry rose table wine. Made from the grape variety Pavlos and Moschato from particular Zakynthian vineyards. It has a strong fruity characteristic and a fine aroma. It should be served at 8-10 0 C and can be combined with most Greek food.

ΕΝΕΤΙΚΟΝ ΗΜΙΞΗΡΟ
•  This is a medium dry rose table wine. It's produced from the grape varieties of Katsakoulias and Black Rombola. It has a full taste and a special aroma due to fermentation at a low temperature (16-18 0 C). This enriches the wine maintaining its finesse, vivacity and freshness. It should be served at 12 0 C.