“And right there, right by the roots of the grapevine, desire springs new shoots and life makes its cycles, cycles of the moon and cycles of the sun.”
As we begin mounting the steps of Tripotamos’ alleys, a little over the village, our eyes wander south to gaze towards the island cluster of Delos. And then, our gaze wanders north. There, below the dominant force of the Rock of Exombourgo and its unique Castle, towering over everything, below the sanctuary of Demeter, the deity of cultivation, of luxuriant growth, of the fertile soil, there sprawls our vineyard.
In 2011, Theodoros Kosmopoulos, spouse of Ourania Diamantopoulou (proprietor and architect of the Crossroads Inn), in fulfillment of a deep-seated desire of his, he turned to the soil: he turned to breathing life again to the old vineyards in the location, Ano and Kato Ambeli [Upper and Lower Vineyard]. The old, neglected vineyards were part of a property of his, on the slope of Tripotamos, in Tinos Island. Today, on that very same vineyard that spreads on 8 stremmata of land (approx. 2 acres) there are 6,000 grape vines thriving under the watchful eye and tender care of Theodoros Kosmopoulos.
The vineyard is crisscrossed from one end to the other by eleven, hand-built, fieldstone terraced tiers. They are known as "pezoules" and are a permanent traditional architectural element of the area. The vineyard’s southern orientation and topography, allow for sunshine throughout the day ensuring the vines’ healthy growth. The grape varieties grown for the purposes of winemaking are indigenous to Greece and have been traditionally cultivated in the Cyclades. The red grape varieties are Mavrotragano and Mavrothiriko while Asyrtiko is the white grape variety being grown.
Tasks around the vineyard begin in February with the annual winter pruning and training of the vines and the new plantings. That period always starts on the feast day of Aghios Tryfon (February 1st), patron saint of winegrowers. The village of Tripotamos becomes one huge embrace of celebrations with the inhabitants opening their doors wide and offering lots and lots of local wine and traditional appetizers. In March, as we move towards the season of growth, the vineyard is ploughed and the vines are tended to. In the months that follow, the vines are monitored daily to prevent or combat the potential of diseases and ensure their healthy growth. In July, when veraison begins, the constant checks of the growing grapes’ sugars and acids determine the time of harvest which normally takes place in late August. In September, the general vineyard tasks begin again as we wait for the vines’ new cycle of life that will bring forth a new harvest.
During your accommodation at our hotel, come with us and walk among the verdant vines, following the steps of the winegrower, get to know the vineyard itself, experience the actual winegrowing tasks throughout the year’s seasons, and sample the grapes bursting with juices at harvest time. When dusk falls, the vineyard becomes a magical place where you will relax as the vines rustle, sip on our own wine, and nibble on our homemade traditional delicacies as you gaze out towards the Aegean Sea and the island of Delos!