Founded in 1997 by Haridimos Hatzidakis and Konstantina Chryssou.
The vineyards are located in Santorini, with the majority being planted in the region of Pyrgos Kallistis where Hatzidakis is the only certified organic producer. The vines are planted at an altitude of 100-300 meters above sea level and south/ southeast facing.
Grapes are harvested from the single vineyard of Louros; grapes are brought to the winery for crushing, separation of the must from the skins, and fermentation with indigenous yeasts at 18 °C. 12 hours of skin contact is followed by aging on the lees for 12 months in french oak barrels. The wine is bottled unfiltered and further aged at the winery before it is released to market.