Established in 1978, the Gentilini Winery was founded by the Cosmetatos family. The Gentilini family originated in Este, a town near Padua Italy. In 1593, the Venitian Senate commissioned Marino Gentilini to build the extensive forts of Assos in Cephalonia. Eventually, he married and settled on the island permanently. In present times, Spiro-Nicholas Cosmetatos, a descendant of the Gentilini family, studied winemaking at the Wine Institute of Stellenbosch, South Africa. Upon completion of his studies, he decided to return to Cephalonia and begin producing world-class wines in Greece. In 1978, the first vineyards were planted with local grape varieties near the village of Minies. After careful cultivation and growth of the new vines, the first wines were released in 1984. Today, the Cosmetatos family oversees all aspects of their winery. Together with the resident winemaker, Gabrielle Beamish, Gentilini winery produces approximately 50,000 bottles annually. Their attention to quality and desire to produce the best wines possible can be seen throughout their portfolio. The winery has been passed on to the second generation and is going to celebrate it’s 20th anneversary in 2004. For more info please visit www.gentilini.gr.
To read about the soil and microclimate of the Gentilini vineyards and the Robola grape, click here.
Gentilini vineyards are certified organic by the Greek organization, DIO
Gentilini Winery & Vineyards Presentation 2009
Pictures of the Gentilini winery Harvest 2014:
All vinification and bottling is done at the Gentilini winery. The grapes are de-stemmed and extraction lasts for three days prior to pressing.
All vinification and bottling is done at the Gentilini winery. The Tsaoussi are de-stemmed before a gentle crushing prior to pressing. The Sauvignon Blanc is whole bunch pressed. Only the free run juice is used. The must is fermented to…
All vinification and bottling is done at the Gentilini winery. The grapes are chilled to 7°C overnight and then destemmed/crushed before gentle pressing so that only 60% of the juice is extracted.
Grapes harvested from prime, south-facing vineyard. Bunches are harvested at night and undergo gentle pressing where only 60% of the juice is extracted. Partially aged in French oak barrels to give additional depth and complexity. A fresh, citrusy, dry white…
Mavrodaphne grapes are bought from a single, high-altitude vineyard. Vinification and bottling is completed at the Gentilini winery. Fermented in steel vats and aged for 12 months in French oak casks. Dark red wine with layers of red fruit, spice,…