Our team consists of scientists and individuals who have traditionally cultivated the land, sharing a common love and respect for nature and the art of winemaking. By exchanging knowledge and experiences, they work passionately as a family, ensuring that the land yields high-quality fruits, which they then transform into our precious wine.
Professor Stefanos Koundouras is responsible for the design and monitoring of our vineyard. Born in Thessaloniki in 1970, he graduated from the School of Agriculture (Department of Plant Production) at the Aristotle University of Thessaloniki. He obtained a diploma in oenology (DNO), an MSc, and a Ph.D. in viticulture from the University “Victor Segalen” Bordeaux II (France). He is a professor at the Viticulture Laboratory of the School of Agriculture at the Aristotle University of Thessaloniki. He has also served as a visiting professor of viticulture at the Technological Institute of Thessaloniki and the School of Agricultural Sciences at the University of Thessaly.
His research interests include terroir and grapevine eco-physiology, vineyard management techniques, precision viticulture, and the impact on grape metabolites. He is the author and co-author of over 60 peer-reviewed research articles and announcements in international journals and conferences, as well as numerous presentations in Greece, Cyprus, Spain, France and the USA. Επιστημονικός συντονιστής και εταίρος σε ερευνητικά έργα που χρηματοδοτούνται από την ΕΕ και τον ιδιωτικό τομέα.
Grigoris Skopelitis is the oenologist of the Terra Grazia Estate. He studied oenology in Athens. Grigoris Skopelitis serves as a consultant to wineries throughout Greece and has been honoured with praise and awards in international competitions. Grigoris Skopelitis serves as a consultant to wineries throughout Greece and has been honoured with praise and awards in international competitions. During his time in Burgundy, he had the opportunity to delve into the secrets of winemaking according to the principles of the famous School of Wine, which emphasizes on the terroir. “In Burgundy, we controlled each vineyard separately, tasted its grapes and strictly selected the raw materials” notes Grigoris Skopelitis, who now brings his knowledge to Terra Grazia Estate.
As he points out: “The relief of Naxos is unique, as are its grape varieties, which are pre-phylloxera, meaning they have been preserved untouched by the phylloxera epidemic that devastated a large part of the Greek vineyard. Naxos is, therefore, a Variety Library, and we are currently in the process of identifying them.” Regarding the winemaking of Terra Grazia wines, he explains: “Our goal is to capture the characteristics of the varieties in the bottle. We have succeeded in doing so. How? By remaining as faithful as possible to the traditional winemaking of the island, with gentle treatment of the raw materials and strict selection of grapes.”