TRADITIONAL SWEET WINE OF ANDROS

Autumn is slowly making its entrance on the island.

Andros never stops giving to and nurturing its visitors; from enchanting sunsets, secluded beaches, springs, and forests; the island is now finally preparing for a long and well deserved rest.

Every month, something new and delicious has appeared on our tables. From peaches and apricots, to citrus and plums, our summer was full of beautiful gifts.

September has arrived, and it’s time for the most ancient, adored and eclectic fruit of all, and perhaps the researched also…

Maybe you have guessed already?

Yes, we are talking about grapes, these pulchritudinous rounded gems. Green, black, pink, small, large, pointy - no matter their appearance, there’s something about Greek grapes that cannot compare with others.

Sweet and crunchy, their juice has been, and still today is the subject of many myths and legends.

Every summer, we organise a very special retreat, one of our favourites here at Mèlisses, our “DIONYSUS & LIFE BY THE SEA RETREAT”. Its focus is wine and a quiet life by the sea. Sadly this year, we had to postpone this beautiful experience to 2021, but as the season’s grapes were as plump and beautiful as ever, we couldn’t resist making another delicious batch of Andros’ traditional sweet wine.

Dimitris and I run this retreat together every year. He’s the owner of a charming little farm house in one of the most remote parts of the island: a white washed stone house nestled on a hill overlooking olive groves and the sea. From time to time, we love to spend our “holidays” there. There’s no electricity or hot running water, just stunning nature all around us.

This summer, we gathered a few friends to make wine together, using an ancient technique, as Dimitris’ family has done for generations.

We began by anchoring the barrels in the sea, where we left them to soak overnight. In the morning, we made our way into the vines that grow abundant by the sea and hand-picked grapes one by one, until sunset came, followed by dinner.

The next day we finished collecting the remaining grapes (it’s a rather big land!), and gathered all the fruit by the press - an old stone house with concrete inner walls, approximately 200 years old.

We placed the grapes in special bags and pressed them with our feet until not even a drop of juice was left. A rather messy operation, yet very satisfying and completely traditional!

The juice was then stored inside the oak barrels, together with a whole pot of grape molasses, slowly reduced over the fire the night before until a thick syrup. Time will take care of the rest!

Words & photos by Allegra Pomilio