Botanic Sparkling Brut Nikolou is one of the boldest ideas in the Greek vineyard and the very definition of “from the threshing floors to the drawing rooms”. The “humble” retsina, once synonymous with the taverna, after a “Versailles-style vinification”, much like that practised in Champagne, has been transformed into an elegant, luxurious sparkling wine that could effortlessly claim its place on the table of a Michelin-starred restaurant.

Nikolou winery have been cultivating their vineyards and producing must since 1875, according to a handwritten contract from the government of the time. Since then, a great deal of wine has flowed through their barrels, and in 1980, Vassilis Nikolou—an oenology graduate—took over. Much has changed: the winery was modernised, the wines were bottled under the family name, and today the next generation, Evangelos and Christina, are actively involved in its management. All signs suggest that the family estate is in exceptionally capable hands.

For Botanic Sparkling Brut Nikolou, the harvest is carried out by hand and earlier than usual to ensure high natural acidity, an essential element for producing top-quality sparkling wine. At the winery, whole clusters of Savatiano are gently pressed to extract only the finest juice. The first fermentation takes place in stainless steel tanks under controlled temperature conditions, followed by the addition of pine resin, transforming the wine into retsina. The second fermentation then occurs in the bottle according to the traditional method, which is responsible for the wine’s fine bubbles. After this process, the wine is aged for 24 months in bottle, gaining complexity, a creamy mousse, and a distinctly gastronomic character.

Botanic Sparkling Brut Nikolou will delight lovers of new-age retsina, sparkling wines, and those who are daring enough to give it a try!