Enjoy the harvest, drying and pressing of grapes (from mid-August until mid-September)
Take part in the harvest of grapes from the 5-acre vineyard on the hill directly across from the mansion. After picking, certain varieties of grapes are spread out on special surfaces (“liastres”) for their sugars and flavours to concentrate under the radiant Greek sun. The traditional ritual of crushing the grapes is performed with bare feet as in ancient times – in the tub or “patitiri”. At the same time, fresh village-style bread is baked in the old stone (wood-fired) oven, and there is a demonstration of how to make old-fashioned grape-must pudding.
Take part in the making of tsipouro, traditional distilled Greek spirits (from mid-October until the end of December, on specific weekends)
Approximately forty days after the grapes are crushed, the production of tsipouro commences – the perfect accompaniment to a variety of tasty snacks and hors d’oeuvres, usually served with freshly baked bread. The process of producing tsipouro takes place using the estate’s own Ottoman-style alembic (sealed cauldron) from 1890. At the end of this process, you can take home a bottle of tsipouro that you have made yourself.
Join in the harvesting of olives and production of olive oil (from the end of October until the beginning of January)
The production of olive oil is one of Greece’s most important agricultural activities – and has been for thousands of years. When the olives are ready, our guests go to the orchard, where the gardener demonstrates how the olives are harvested and then helps visitors to gather the fruit by hand with small rakes and olive nets placed on the ground. The olives are then crushed in the old stone olive mill using traditional methods in order to produce the season’s fresh oil. Whoever so desires may also prepare table olives (for eating) according to Kinsterna’s simple traditional recipe – and taste olive oil with various delicacies prepared by our Chef.
Observe the gathering of honey from Kinsterna’s own beehives (early summer and early fall)
Usually, in early summer and early fall in our restaurant “Mouries”, guests have the rare opportunity to observe the age-old practice of honey-harvesting by our resident beekeeper. The frames with their honeycombs full of honey are placed in special slots within a honey extractor and are spun by hand. After the spinning, the honey sits for a while in a container, and then, after any remaining bits of beeswax are removed, the pure, golden honey is placed in jars.