© Vioma Farm

Meet the Greeks
Hellenic Creativity And Exceptional Craftsmanship
Vioma Farm: An Ecological Farm in Mykonos

Address: Ano Mera, Mykonos Telephone: 0030.22890.71883 Website: Mykonosvioma.gr

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© Vioma Farm

Despite the enormous reputation of Mykonos, the local inhabitants have managed to kepp simplicity and tradition alive in their everyday life. Assyrtiko, Atheri, Aedani, Mandelaria, Malagouzia and Monemvasia are married on the island of Mykonos, producing as a result a refreshing taste, brilliant color, fruity aroma and a smooth flavor. Upon savoring the wines of Vioma, all products of the Mykonian wine industry, you cast aside philosophies and instead concentrate on the essence. If the discerning travellers wander through the less known parts of the island, they will be surprised of what Mykonos has to offer. In the area of Maou in Ano Mera, a green oasis, a little paradise of vines that grow under the care of Nikos Asymomitis and the sounds of classical music. This is the Vioma Farm of Mykonos. It is a testimony of the authentic and genuine experience of Mykonos. Situated at the old monastery vineyard of Maou, Vioma Farm is an ecological farm that produces fine quality of wine and organizes wine tasting tours. Organic farming is based on the value of tradition, wisdom of nature and good music for growing healthy grapes of the island of Mykonos.

The Farm of Vioma

“…In 1994, Nikos Asimomytis abandoned Athens, and return to his fatherland. The family estates had been the starting point of the beginning of Vioma Farm…”

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© Vioma Farm

Mykonos Vioma was established in 1994 as the result of Nikos Asimomytis’ desire to abandon Athens -and his career as a bank inspector- and return to his fatherland. The family estates at the regions of Marathi and Koumiri had been this project’s starting point. Later on, an abandoned, 3,6 hectares vineyard had been leased by the monastery of Panagia Tourliani in Ano Mera, and had then been rejuvenated. Today, a total area of 4,4 hectares is cultivated. Except for the wine, vinegar, vine leaves, grape’s molasses and table-grapes are produced. The team of Vioma also hosts twenty beehives producing pure honey within the farm. At the traditional wood-oven bread with organic flours and a variety of seeds is prepared and baked. In the garden, they grow organic seasonal vegetables. The farm can be visited for tours and wine or local products tasting.
The Vineyard of Vioma

“…Thanks to the microclimate of the region –strong north winds and lack of water- and due to the rich ingredients of the soil, remaining free of chemicals, pesticides and intensive cultivation, Vioma Farm produces healthy grapes of a superior taste and quality…”

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© Vioma Farm

Within the vineyard of Vioma, various Aegean Sea varieties are grown including Assyrtiko, Athiri, Monemvasia, Malagouzia, Agiannitis and Mandilaria. The arrangement of the vines in the field is linear with a distance of two meters in between the vine roots and among the cultivating rows. The vines are cup-shaped and face the South. The yield is small, just 350 kg/hectare. This is due to the fact that the vines are not watered and their needs are covered from the moisture of the atmosphere, mostly carried by the sea breeze.The cultivation is organic, biodynamic, based on the principles of Rudolph Steiner. Thanks to the micro climate of the region –strong north winds and lack of water- and due to the rich ingredients of the soil, remaining free of chemicals, pesticides and intensive cultivation, we produce healthy grapes of a superior taste and quality. The traditional Aegean-sea grape varieties are totally compatible with the existing climatic conditions. Weeds are extinguished with the co-operation of sheep. Concurrently with the disappearance of the wild greens, the sheep offer their valuable manure to enrich the soil. Green is dominant in the vineyard in contrast with the dry setting of Mykonos. Vision is captured by the colorful creations of artists and schoolchildren of Mykonos, who have painted old wooden doors and windowpanes. These, apart from their artistic value, serve to protect the vines from the strong northern winds, so frequent in the Cycladic islands.The visitor’s promenades and the workers’ daily duties are accompanied by the sounds of classical music, which is diffused through speakers situated around the estate. Studies show that plants, and especially grapes, correspond very positively to good quality music and become healthy and vigorous.

The Wines of Vioma

“…The traditional Aegean-sea grape varieties are totally compatible with the existing climatic conditions of Mykonos…”

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© Vioma Farm

The cultivation is organic, biodynamic, based on the principles of Rudolph Steiner. Thanks to the microclimate of the region –strong north winds and lack of water- and due to the rich ingredients of the soil, remaining free of chemicals, pesticides and intensive cultivation, we produce healthy grapes of a superior taste and quality. The traditional Aegean-sea grape varieties are totally compatible with the existing climatic conditions. All of the wines grow on dry and sandy soil, and mild temperatures thanks to the frequent north winds. Paraportiano is a red wine made from the varieties of Mandilari and AigiannitisThe harvest period of Paraportiano is the first half of September. Its vinification process is classical red, resting for six months in oak barrels. Paraportiano also is a white whine made from the varieties of Asyrtiko and Athiri. The harvest period of Paraportiano is the second half of August while its vinification is classical white. Vioma Farm also produces Heliophilos, a naturally sweet red wine made form the varieties of Mandilari, Monemvasia and Malagouzia from grapes sun-dried for 10 days. The harvest period of Heliophilos is the second half of August and its vinification is traditional, without the use of mechanical means and without sulfur dioxide additions, as it stays two years in a barrel.

The Harvest Festival of Vioma

“…Children and adults participate in the Dionysian celebration with sambounes and toumbakia, the traditional Mykonian instruments, an abundance of good food and wine…”

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© Vioma Farm

The most widely attended event in the vineyard’s life is, without any doubt, the yearly harvest festival in early September. Numerous Mykonians and foreigners join forces in a cheerful group to press grapes, the must of which is converted into traditional sun-dried Mykonian wine. Children and adults participate in the Dionysian celebration with sambounes and toumbakia, the traditional Mykonian instruments, an abundance of good food and wine.