The production of wine by the Katsikostas family began in 1946, when grandfather Lucas Katsikostas started making wine from the native varieties of mountainous Aegialia — 15 km from Aegio, at altitudes reaching 850 m — and storing it in wooden barrels in the cellar close to the port of Aegio. The oenologist Sosana Katsikosta and her brother Lucas, from the family’s third generation, took charge in 2004.
The Acheon viticultural zone in the Peloponnese extends from the slopes of Aegialia, where vines have been cultivated continuously since antiquity and where vine and wine have been indissolubly linked to the social, cultural, and economic life of local residents. Following a radical renovation, the winery uses gravity and no pumps for production, and a boutique shop offers estate wines alongside local products such as dried raisins, citrus sweets, and olive oil.
Winery Tour and Wine Tasting
- Extended Vineyard Walk: A 4 km walk through the Acheon vineyards, exploring the mountain terroir that has shaped the Katsikostas family’s native variety wines since 1946
- Premium Wine Education: An in-depth guided winery tour and masterclass in the indigenous varieties of the western Peloponnese
- Wine-Paired Lunch: Enjoy a full traditional lunch with every course paired to Acheon wines — a six-hour celebration of Peloponnesian food and wine culture
