The Katogi Averoff winery is located in the village of Metsovo at an altitude of 1100 meters.
Its cellars house over 1200 oak barrels, where the red wines are matured, while in its cellar there are rare collector’s bottles with vintage wines from 1974 onwards.
The visitable route of the winery, using a variety of audio-visual media, is an original tour of wine production and the history of the winery, which concludes with a tasting of Katogi Averoff wines.
The company today, after the implementation of investment programs, has a fully modernized and visitable Winery as well as a distillery in Zitsa. It has expanded with the establishment of a distribution and customer service center in Ioannina, as well as a branch – winery in the wine-growing area of Patras.
ZOINOS WINERY employs around forty people, administrative staff, workers in the production process and quality control, as well as high-level oenologists, chemists and agronomists. It has an extensive sales network in the country, has developed partnerships with cooperatives in other regions, while its export activity remains steadily on the rise.
Its main partners remain the producers of the region, who, with the contribution of the company executives, apply modern cultivation methods, both for the native varieties, Debina, Vlachiko and Bekari, as well as for the international Chardonnay, Traminer, Merlot, Cabernet Sauvignon and Syrah .
ZOINOS WINERY operates 250 hectares of organic vineyards with native varieties. In its experimental vineyard, 28 Epirotian varieties are tested with the aim of adapting them to the region, highlighting their wine potential and creating new wines.
At the research level, the company runs three programs. The two concern the recording, study and production of plant propagating material from Epirus varieties, their experimental vinification as well as the study of their wine characteristics. While the third concerns the tracking of its products.
Myrtali Organics is a purely Greek company active in the cultivation, production and standardization of organic aromatic medicinal plants.
Attention to detail, diligence in all stages of production and continuous research guarantee products of unique quality with the strictest specifications.
The microclimate of Epirus, the altitude, the natural drying and the anhydrous cultivation contribute to the uniqueness of our products.
Our crops are located in a Natura area.
For our company, the concepts of safety and high quality in food are non-negotiable.
For this reason, our products from the field to the final product meet all the rules of national and international regulations and are under the constant control and guidance of the University of Ioannina in terms of their safety and bioactivity.
We work intensively with the same organization and apply practices on new innovative products. Our strategic choice is and will be development with social cohesion and respect for the environment.
Our cultivation includes more than forty herbs and wild fruits of the forest, many of which have grown naturally in this mountainous area of Epirus, since ancient times.
Our estates are open to visitors, as well as the herbal exhibition we created with treasures of our natural heritage.
The company is based in the capital of Lakka, Souliou, in Thesprotiko, Preveza.
The life of our beekeeping family is lost in the distant past. Local memories, family documents testify to occupation of four generations. In fact, at the end of the previous century, the folk poet of his monumental work “Gena” states: We know about great-grandfather Philip that sometime in 1880 he had built a bee hive in Mavri. At the beginning of the century, returning from the Asia Minor war, grandfather Theodoris, who ate a plate of honey every day, took over for Leonidas’ father to follow.
Since 1955, our father, a pioneer beekeeper, practices nomadic beekeeping in the region of Epirus with the difficult means of the time. The evolution is that in the mid-1980s the business ended up in the three sons who were students and then students-students who managed to continue the beekeeping unit.
From the beginning of 1990 they settled entirely in the village and enlarged the unit by moving it to a large part of Greece. The development culminates in the creation of a vertically integrated production of hive products (Honey, Pollen, Royal Jelly) and honey packaging.
The movements of the unit take place in the virgin lands of the mainland, in the pine forests of Halkidiki and Evia, in Mainalo.
The care, control and conscientiousness of hive products give the consumer unique products that contribute to nutrition.
PAPADOPOULOS Company was founded in 1959 and is a cheese making unit with its registered offices in Zervochori in Paramythia, Thesprotia.
It processes approximately five tons of goat and sheep’s milk daily, collected from the producers in the wider area of the Municipality of Souli. It has privately-owned production, packaging and storage facilities.
Its commitment to traditional methods of cheese production in combination with excellently trained company staff guarantees the impeccable quality and authenticity of its products.
In this contemporary cheese making unit, the production team uses technology to ensure the highest level of hygiene and not to increase production at the expense of quality.
At the company’s commodious spaces, one can observe a combination of contemporary technology and traditional techniques. From the room with the refrigerated tanks which take in the fresh milk to the ageing chambers which accommodate feta cheese during its maturing process. In between are the rooms with the stainless steel vats where the cheese is placed and cut, as well as the packaging and storing divisions.
The company has developed HACCP systems for each line of production, so as to fully ensure product safety, as well as a certified quality assurance system in accordance with the EN ISO 22000:2005 standards.
The members of the entity maintain a long collaboration with the area’s animal farmers, thus ensuring consistent quality of the raw materials for producing their cheese products.
Today, the third generation continues to produce the authentic cheese products of Paramythia giving emphasis to quality and having as their main asset the authentic recipes they have inherited, offering their consumers a unique tasting experience.
