Augustus: Avgoustiatis grown on Oriens's own plot — 7-day carbonic maceration, 50/50 concrete egg and oak, a silky red for seafood and summer.

Amphora, Philia's first label: 30 days on the skins, 12 months in clay, from Samos's highest vineyard at 950m — schist, quartz, zero additives.

Vulcanus, the evolution of Hupnos: smoky, saline Muscat from volcanic terra rossa on Samos, dawn-harvested and aged in amphora and barrel.

Omnis, the evolution of Octave: three Samos terroirs — schist, gneiss and volcanic soil — in one zero-additive Muscat, aged in egg, amphora and barrel.

Oriens Philia wine. A dry, mineral expression of Samian Muscat: schist-driven, sea-salt finish, made with minimal intervention on Mount Karvounis, Samos.

From Sous le Végétal to Philia Wines The same vineyards. The same place. The same growers. The same winery. An identity that now expresses, exclusively, the place and the people who create these wines.

Volatile acidity divides the natural wine world — celebrated by some as a sign of living fermentation, dismissed by others as a technical fault. But the real question is not whether VA is acceptable. It is whether we know the difference between a deliberate choice and a systemic failure — and why that distinction cannot be made without understanding sulphites and pH.

Rarely do people return for the image; they return for the memory of a single flavour. In a world dominated by pixels, Philia Winery explores the tension between visual spectacle and the raw truth of materials. A manifesto on why technique must serve the soul, and why the ultimate architect of a dish is the diner themselves

From the rugged slopes of Mount Karvounis to the glass, winemaking at Philia Winery is defined by the 'Golden Triangle' of Samos. Discover how the ancient folk art of dry-stone walling and geological diversity—from the schist of Oriens to the quartz of Amphora—forge an unbreakable unity between man, stone, and climate. A journey into the living heritage of the Samian vineyard, where the necessity for survival is distilled into a high art of viticulture

The transition from Livia, Octave, and Hypnos to Oriens, Omnis, and Augustus is more than a rebranding—it is a structural evolution. By exploring the iconic philosophies of Champagne’s most dedicated artisans, we define the principles of honesty, patience, and substance that now guide Philia Winery in Samos. Read about our journey toward the unfiltered truth of the Samian land

Discover how three legendary winemakers sparked a revolution in 2000, shaping the non-interventionist, premium philosophy of Philia Winery in Samos today.

To truly understand the Rhône, it is not enough to talk about the varieties. You must first look at the river. A journey back to 1995 through three legends—Clape, Vieux Télégraphe, and Jaboulet—where geography meets time, and winemaking becomes an act of resistance and patience.

Explore the "enemies" of wine from a wider perspective. Discover how natural winemaking and the Samos terroir grant Philia wines inherent biological resilience.

This is not just farming; it is electrochemical warfare. We decode the sophisticated subterranean exchange between vine roots and living soil. Discover how photosynthesis drives the breakdown of rocks into the minerals that flavour your wine. The Blueprint of Samos Terroir.

A vintage defined by violent contrasts: from the freezing winds of April to the red African skies of May. Discover how we replaced copper with nettle tea, oranges, and zeolite to craft wines of crystalline minerality. This is the story of the Year of the Stone.

A masterclass in tasting history. We open three rare Jura vintages—1990, 1999, and 2000—featuring Overnoy, Butin, and L'Étoile, to explore how lessons on acidity, non-intervention, and typicity from these giants shape the future of Samos terroir and Philia Wines' philosophy.

What connects a rustic Cretan feast with our new Single Parcels? Inside the lab where we deconstruct tradition to define the new Samos terroir.

Through the surrealist lens of artist Antony Duchêne , the wine glass is revealed as a living anatomical extension of the wine itself. It is the sensory bridge where the labour of the land meets the human palate. When the geometry is wrong, the truth of the Terroir is distorted. I n Gastronomy , a wine glass is not merely a vessel; it is the instrument that transfers the language of Terroir to our senses. If we were to liken wine to an

Balance and Perfection. That is the task I have always pursued, whether in the kitchens of Paris or now, among the vineyards of Samos. The Land & Sea dish – John Dory, Sparassis, Tuber Melanosporum – was not conceived in a regular restaurant kitchen. It was created in the traditional settlement of Ano Vathy , in the very space where my family once stored the barrels of wine and preserved our food—the beating heart of Samos's survival. This space is now the Philia Kitc

There are seasons when stillness becomes a form of movement. A rhythm so slow it evades the eye— yet strong enough to shift everything beneath the surface. After the harvest, once the noise has subsided and the scent of must begins to fade, The world exhales. The vines rest. The cellars darken. The earth folds in on itself. And yet, inside this quiet weight, something continues to evolve. Invisible. Deliberate. Patient. Time here is not counted in days. It is measure

There are seasons when the sound of the world grows too loud — when even creation itself must fall quiet to rediscover its truth. This silence, at first, may seem like an absence: no gestures, no movement, no voice. Yet, it slowly begins to acquire a taste of its own — subtle, almost invisible — like that instant before fermentation, when everything seems still, yet life stirs beneath the surface. It's in this transformative power of silence that we find inspiration and intri

A vintage defined by absolute equilibrium. Explore the 2024 Samos technical harvest report, a year where restored hydrological balance and exceptional diurnal temperature variations allowed for unparalleled compositional precision. Discover how our focus on physiological stability and selective canopy management resulted in Muscat wines of crystalline aromatic clarity and profound mineral depth.

A masterclass in viticultural resilience. Delve into the technical report of the 2023 Samos harvest, a year marked by historic heatwaves and extreme thermal stress. Discover how the strategic use of seaweed biostimulants and zeolite mineral protection shielded our high-altitude vineyards, resulting in a vintage of immense concentration, aromatic power, and a profound mineral backbone.

A year defined by the 'Great Pivot'. Explore the technical report of the 2022 Samos harvest, where unseasonal August rains forced a strategic sacrifice of 1/3 of our production. Learn how we utilized natural garlic-oil infusions and surgical canopy management to transform a high-pressure vintage into a triumph of aromatic elegance and crystalline acidity.

Five years have passed almost in a flash — filled with joy, fulfilment, challenges, farewells, and beautiful new beginnings. All of it has become part of a journey that shaped me; a path that began with a shared intention and evolved into a collective experience, a belief, and a philosophy. Five years of inspiration that continue to unfold into an ongoing pursuit of authenticity. Sous le Végétal is a continuous journey that begins where light, sea, and century-old vineyards

A vintage that tested the absolute limits of the vine. Explore the 2021 Samos harvest report, documenting our struggle against historic heatwaves and extreme water stress. Discover how drastic yield reductions—falling below 500kg per stremma—and surgical mineral protection through zeolite preserved the aromatic precision and saline power of Muscat of Samos.

Does the fridge test really work? We bust the myths surrounding Extra Virgin Olive Oil (EVOO). Learn how to identify real quality through sensory analysis, understand the importance of the 'burn' (Oleocanthal), and download the official EU Regulation on olive oil purity. A scientific guide by Philia Kitchen Lab.

Fishermen eat it for breakfast, the Japanese prize it for sushi, but fine dining often ignores it. At Philia Kitchen Lab, we restore the honour of the Horse Mackerel. Discover our cured 'Aji' recipe with broccoli couscous and ginger salt.

Can a cauliflower be sexy? At Philia Kitchen Lab, we say yes. Discover how Sous-Vide precision, the Maillard reaction, and wild Samos mushrooms transform the humble cauliflower into a high-gastronomy protagonist. A manifesto for the misunderstood vegetable.

Charcuterie is the art of patience, much like winemaking. From Homeric epics to the modern Kitchen Lab in Samos, we explore how Messolonghi salt and Thessalian biodiversity create naturally aged cured meats that celebrate the philosophy of 'Less is More

When the world stopped, the vineyard intensified. Explore the technical report of the 2020 Samos vintage, where thermal pressure met the surgical precision of lockdown-era viticulture. A year defined by internal concentration, strategic zeolite applications, and a Muscat of Samos with profound structural warmth and saline clarity.

Can a vegetable replace a steak? At Philia Kitchen Lab, we say 'Yes.' Discover how we transform the humble Pumpkin (Pepon) into a complex gastronomic dish using beech-wood smoked chestnuts, Tonka beans, and a Samos Muscat Solera infusion. A 'Not Tedious' vegan dish that even carnivores will dream about.

Coffee is a fruit with terroir, demanding the same respect as wine. From the Parisian coffee revolution to our collaboration with Samba Cafe, we analyse the botany, processing methods, and gastronomy of the 'Divine Time' at Philia Kitchen Lab.

Night harvesting is not just romantic; it's biochemistry. Discover how the Full Moon of V'20 acted as our natural ally against oxidation and heat, allowing us to preserve the crystalline acidity and delicate terpenes of Samos Muscat

I work, therefore I am?' We challenge the modern mantra. Discover how a global pause birth to the Philia Kitchen Lab and our new Allocation System. A manifesto on why autonomy is the new luxury and how to secure your access to the limited Philia Single Parcels.

Why we stopped stirring and started steaming. Discover Philia Kitchen Lab's fusion technique combining Lombardy tradition with Japanese precision. A revolutionary recipe for the perfect Al Dente Risotto using premium Vialone Nano and homemade Crustacean Oil.

From the English Quakers to the French Salons, and finally, to a kiln in Samos. Discover how a 12-year experiment in our Kitchen Lab led to the 'Black Lemon Tart'. A recipe where curiosity meets patience, transforming fresh citrus into deep umami.

Winter in Samos brings the gift of citrus. Step into the Philia Kitchen Lab to discover the science behind our signature 'Fluffy Lemon Cake.' We use early-harvest olive oil, meringue aeration, and rare Galabé sugar to capture the bright light of the Aegean in a sponge structure. A perfect pairing for our aromatic white wines

A pandemic isn't just a health crisis; it's a judgment of character. Discover the dual meaning of 'Krisi' and why friendship proved to be the ultimate antibody for us.

I didn't stop cooking; I just expanded my kitchen to include barrels and sunlight. Discover the journey of Philia wines from the slopes of Samos to the shelves of Galeries Lafayette Le Gourmet

A year defined by structural depth and phenolic density. Explore the technical analysis of the 2019 Samos harvest, detailing how high hydrological reserves and precise canopy management at 950m altitude produced a Muscat of Samos with exceptional aging potential and a firm, saline-driven backbone.

Frying is a complex lipid exchange. Discover why a Basque Country University study confirms Extra Virgin Olive Oil as the scientifically optimal choice for frying fish.

As the vines sleep, the olive trees awake. Discover the ancient science of curing olives in the Aegean Sea—a ritual of osmosis that bridges the gap between our wine and our food

The harvest is an ascent. From the honeysuckle of Ampelos at 1,000m to the friends who visit the winery, discover why wine is a 'fatal mixture' of stone and soul.

I offered half my kingdom for trust, and baked a cake for a celebration that never happened. A story of hubris, inconsistency, and the resilience of the creator.

team in the middle of summer? Chef-Winemaker Vasilis Alexiou explains why harvesting Hupnos at 13°C is a scientific necessity, not a marketing gimmick. Discover the alchemy of darkness, Terra Rossa soil, and the Sous le Végétal project.

The salt of the sea meets the salt of the stone. A deep dive into the philosophy of 'non-cooking' and why the volcanic wines of Samos are the only true match for raw iodine flavours.

Wine as sculpture. Chef & Winemaker Vasilis Alexiou presents Livia, a bone-dry Muscat from 400m altitude, visualising the 'stripped' terroir concept of artist Anthony Duchêne.

From the 'Lamb of God' to the principled plate. How Chef Vasilis Alexiou compresses 24 hours of Greek Easter tradition into a single bite with a technical 'Miniature Kokoretsi' and a bow to the master winemaker Yiannis Economou.

How do you transfer a living experience into a dish? Inspired by Yannis Tsarouchis's words on the 'pebble and the sea', Winemaker-Chef Vasilis Alexiou transforms a memory from Santorini into a transcendental ritual at the Philia Kitchen Lab.