Sustainability seems to be dominating conversations everywhere, emerging as the trend of our time. In discussions surrounding gastronomy projects, sustainability often takes center stage as well, reflecting this phenomenon.
Ένα γαστρονομικό project με σύχρονη αντίληψη για τη βιωσιμότητα.
Crete’s gastronomy goes hand in hand with its exceptional wines.
Η γαστρονομία της Κρήτης συμβαδίζει με τα εξαρετικά κρασιά της.
Η Ηλιάνα Μαλίχιν μοιάζει πολύ στην Κρήτη. Δυνατή, όμορφη, περήφανη, φιλόξενη, παρά το νεαρό της ηλικίας της έχει απλώσει γερά τις ρίζες της και ονειρεύεται πώς θα βοηθήσει τον τόπο της. Ο αμπελώνας στις Μέλαμπες Ρεθύμνης είναι ό,τι πιο εντυπωσιακό έχουμε δει.
Beneath a bright sky, the grapes were swelling. Huge bunches of fruit peeked out from behind dense foliage, the leaves shining, unblemished, profuse…
When I first decided to send an email to Victoria Hislop, author of the best-selling book “The Island,” asking for an interview, I had no idea we were going to end up chatting under an olive tree overlooking the vines at Fantaxometocho Estate.
If you had to personify Crete, it would be in the form of Iliana Malichin. Strong, beautiful, proud and hospitable, she has, despite her youth, already built up strong roots, and dreams of ways to help her homeland.
Traveling across the island of Crete on a winery-hopping trip can be quite an experience. This large island, better known for its beautiful beaches rather than its wine, holds a lot of surprises for anyone who sets out to discover its wines.
The Manousakis Winery in Crete, Europe’s southernmost point, is proof that regardless of climate, human passion is the real catalyst in the production of great wines.