It was the people`s determination and persistence that made the dream come true and brought to light the hidden secrets of Tinos` waterless soil.
A skilled winegrower-consultant whose advisory services are based on an all- encompassing strategy used at more than 100 wine estates, in Bordeaux and all over the world. Convinced of the fact that a purely scientific, oenological approach presents a risk of standardising the taste of wine, Stéphane Derenoncourt strives primarily to express the character and identity of vines, as a living substance, as well as the soil in which they grow, the climate they are immersed in and the work of men and women who cultivate them.
Gerard Margeon, executive head sommelier for Alain Ducasse restaurants worldwide, discovered at Tinos, along with his friend Alexandros Avatangelos, 20 years ago, a unique, granitic terroir, full of minerality giving him the confidence it will create wines like “liquid pebbles”! It was just what he was looking for!
Thanos GeorgilasASSOCIATE WINEMAKER
Following his studies in Monpellier, France, his participation at the viticulture and oenology research team at Opus One in California and the production and viticulture team at Chateau Latour, Pauillac in Bordeaux, Thanos is currently the oenologist and winery head at T-Oinos.
Michalis TzanoulinosVINEYARD MANAGER
From day one at the vineyard, this is his great love and passion. Ηis commitment and hard work guarantee high quality grapes; the key to producing an exceptional wine. His other passion is gliding flight.
Luan PepaCELLARMAN, VINE GROWER
Apart from his vine duties, he is a skillful handyman and an avid fisherman.
Kostas NazosVINE GROWER
Team`s biker who swaps his motorcycle for a tractor whenever circumstances demand him to.
Nikos NazosVINE GROWER
Devoted to nature, animals, free riding and quality music his greatest passion is always the vineyard.
An innate talent for hunting rabbits and ravens inside and outside the property. In his spare time he occasionally frightens the winery`s cats so as to devour their food.