The late Haridimos Hatzidakis, who died suddenly in August 2017, was originally from Crete but lived and made wine in a highly individual way on the volcanic island of Santorini (Thera).
He had previously been winemaker for the major winemakers Boutari, but from 1996 he made wine on his own from his own grapes as well as using bought in fruit, while also leasing four hectares of land that belong the monks of Patmos and elsewhere to a local nunnery of the prophet Elijah. Totally connected with the land and the unique conditions on Santorini he cultivated his own vines sustainably, without herbicides, pesticides or irrigation, the humidity from sea breezes providing just enough moisture with the vines trained close to the ground in unique bird's nest shape. Being among his vines was what he loved.
The wines are made in a tiny cave winery just outside Pyrgos, the highest village in Santorini, and a larger underground cellar, carved from the tufa, under vineyards where he made a number of eccentric red wines such as mavrotragano, bullseye (voudomato) and Vin Santo. The main wine of the estate, of which 7,000 dozen are made a year, is the Santorini white which must be 90% assyrtiko with a bit of aidani.