Nikos Asimomytis: The foreign exchange inspector at the Bank of Greece who became a winemaker

Although Santorini is famous for its wineries and wines, the neighboring and cosmopolitan island of Mykonos has equally good vineyards and wines to tour and try a unique winetasting experience.

Mykonos Post contacted Nikos Asimomytis, owner of the Organic Farm “Mykonos Vioma” which is a personal and at the same time deep desire realized in 1994 and is the result of his decision to abandon Athens and return to his homeland and the traditional occupations of the island.

Nikos Asimomytis’ family had farmland in Marathi and Koumiri. Later, the abandoned vineyard of the Monastery of Panagia Tourliani in Maou Ano Mera, covering an area of thirty six thousand square meters, was rented and restored. The vineyard was restored and replanted with traditional Aegean varieties, like Assyrtiko, Athiri, Monemvasia, Malagousia, Aigiannitis and Mandilaria. In addition to wine, it produces vinegar, vine leaves, petimezi (grape syrup) as well as table grapes.

The cultivation of the vineyards is organic-biodynamic, following the principles of Rudolf Steiner. What does this mean? Thanks to the microclimate of the area (strong north winds and drought) and the rich soil components, without chemicals and intensification, healthy grapes of exceptional quality are produced.

One visit to the vineyard is enough to see an alternative Mykonos and have an unforgettable experience that will bring you closer to nature and give you a sense of tranquility. The Asimomytis family will welcome you and show you all the greatness that the land hides, the local products, the vineyard, the wines.

The farm also has 18 beehives where honey is produced. There you will see dogs, cats, chickens, goats, turkeys, rabbits, their sheep, Marousso and the donkey, Marika. You will also have the opportunity to visit the vegetable garden where organic seasonal vegetables and herbs are grown, while the mouthwatering smell of freshly baked bread in the wood oven will overcome you, awakening memories of the village.

Nikos Asimomytis speaks to Mykonos Post

“In 1994 I left my career as a foreign exchange inspector at the Bank of Greece and teacher at the IEK, to start this particular endeavor, as I was satiated and tired from life in Athens. But above all, I was called by the ancestral land of Mykonos, and the experiences I had from my father and grandfather, who made the wine of the year, for the family and of course the enjoyment of guests. Even in the years in Athens, I had two small barrels and made my wine, purely out of enjoyment. Some of these bottles from my first steps in winemaking are opened for special family moments and the excitement and anticipation of the taste is great, once we allow them to breathe first”, he describes to Mykonos Post.

What was the reaction from relatives and friends when you told them that you were leaving your career in Athens to return to Mykonos and make your dream come true?

When I made the decision for this big step, the reactions were discouraging, since at the time there was no concept of agritourism and wine tourism, at least in Mykonos. Today that we are talking, I am compensated for the sacrifices of those first steps (and for those that followed) and my perseverance and faith in this project, enjoying the recognition of my wines and the visitors of the Vioma vineyard, who describe their experience at the estate with enthusiasm.

“In 1994 I left my career as a foreign exchange inspector at the Bank of Greece and teacher at the IEK, to start this particular endeavor, as I was satiated and tired from life in Athens”.

You are an Organic Farm. What exactly does this mean and what is your philosophy?

Organic and biodynamic. My values, my love for the land and my respect for the balance of nature would not allow me to move differently. We move and work in a healthy environment, our intervention in the natural balance is as minimal as possible and our food is tasty and healthy (I am talking of course about our vegetables, honey and wines, as the animals of the farm are our companions and are not intended to meet nutritional needs). What I want to emphasize is that our visitors are impressed by the image of our biodynamic vineyard and that is why we consider the tour we offer important, so that the visitor realizes this is not an abandonment, but a conscious absence of mechanical means and confidence in the wisdom of nature. We also strongly believe in recycling, reuse and the use of natural or environmentally friendly methods. The tables, chairs and decoration are from old objects that we repaired and reused. The feces of the farm animals are used as fertilizer, while at the same time with grazing during the fall and winter months help us in the fight against weeds. But also the Yummy Petals cycling tours organized by my daughter starting from the vineyard is the most ecological and pleasant way to explore our island.

“We move and work in a healthy environment, our intervention in the natural balance is as minimal as possible and our food is tasty and healthy”.

What are the most popular wines of your vineyard, for tourists as well as the locals?

Foreign visitors of the summer months prefer our cool white “Paraportiano” and the rose “Veggera”. However, they especially appreciate our wine made of sun-dried grapes, which represents the winemaking legacy of our land. The locals look for our wine “Heliophilos”, made of sun-dried grapes, or even help in the process of its production, participating in the traditional stepping of the grapes that we organize every year.

Can anyone tour the vineyard? What is the process?

Every day from 14:00 to 16:00 we offer a tour of the vineyard (during the spring and autumn months the hours change) to visitors who come to taste our wines. The tour includes a visit to one of our gardens, a short walk in the vineyards and our wood oven and of course ends with petting and taking photographs with the friendly animals of our farm. We clearly prefer that visitors first contact us at 22890 71883 or by email at contact@mykonosvioma.com, to inform them of availability.

Read more at mykonosvioma.com