Tetramythos currently grows indigenous and international grape varieties; the vineyards are located at different altitudes and are in many cases made up of several small plots of land. Over the last 10 years, only Greek varieties have been added.
The harvest typically starts in the last week of August with Merlot. The Cabernet Sauvignon that is planted at the lower altitude, as well as Sauvignon Blanc and Malagousia, are picked during September. Lastly, in October, the Roditis, Black of Kalavryta, and the Cabernet Sauvignon from the higher altitude are brought in. The Mavrodaphne and Muscat of Rio vines are expected to produce the first experimental sweet wines in the next year.
Most wines are released early, the Roditis at the end of December, the Malagousia and Sauvignon Blanc at the end of February, Black of Kalavryta and Agiorgitiko at the end of May. The exception is the Cabernet Sauvignon, which is aged in oak barrels and is released after 2 ½ to 3 years.
In addition, Tetramythos also produces two bag-in-box wines that are mostly sold to the local tavernas in the area. The white is a blend of 90% Roditis and 5% each of Malagousia and Sauvignon Blanc, the red a blend of 60% Merlot, 20% Cabernet Sauvignon, and 10% each of Black of Kalavryta and Agiorgitiko. This is a great way of introducing visiting tourists to basic wines that are of high quality.
Tetramythos is one of those young Greek wineries that are at the forefront of the wine revolution that is continuing unabated in this country. In my view, their wines offer one of the best quality/price ratios. The wines of Aegiala deserve much more recognition, and I hope that the region will be soon awarded with its own quality wine appellation.