Winemakers since the 1950s
Our story
We are the Schneiders, a German winemaking family in its third generation, settled in Greece since 2002. Our wine rests at least three years before we sell it; our kitchen cooks every dish to order.
The family
Florian Schneider
Winemaker
I make our wine. I studied winemaking in Vienna; the estate carries my name.
Felix Schneider
Restaurant and events
I run the restaurant and our events. On the side I produce German films shot here in Greece.
Gerd Schneider
Our father
I organise the logistics and have a say in our winemaking decisions.
Claudia Schneider
Our mother
I design our labels. Each one tries to catch the nose, the palate and the body of its vintage.
How we got here
-
1950s
We make wine in the Rhine Valley in Germany. Today we are the third generation.
Before 2002
Trips down to Greece, again and again, usually in an old Citroën.
-
2002
We stop going back. We settle in Greece; Felix and Florian go through the German School in Thessaloniki.
-
2025
The restaurant opens.
Where our grapes grow
We have vines in three places. A few grow at the winery. Most are on our fields on the Epanomi peninsula, with the sea on three sides. Our Syrah grows at 650 metres on Mount Vermio, near Veria.
Trilofos, at our winery
On the hills south of Thessaloniki, around the winery building.
Our wines from here
The Epanomi peninsula
Sandy loam and a wind that rarely stops: the grapes ripen slowly and keep their acidity.
Our wines from here
Mount Vermio, 650 m
On the slopes near Veria, above a village that is also called Trilofo.
Our wines from here
The wine
Nothing leaves here young. Every one of our wines rests at least three years before we sell it.
Our wine in numbers
- 3 years
- Every wine rests at least this long before we sell it.
- 24 months
- Our Syrah Barrique matures this long in oak barrels and goes into the bottle unfiltered.
- 3,000 l/ha
- About this much per hectare: less than Burgundy permits for its Grand Crus.
- 7.5 ha
- Around 35,000 bottles a year.
The cellar floor is bare clay and marble. It holds the humidity steady for the casks.
See our winesEnjoy responsibly.
ΦΙΛΙΑ · Philia
From our kitchen
Modern Greek cooking by head chef Nikos Papachristodoulou: traditional flavours, prepared with French and Italian technique. He is from Edessa, and has cooked in Thessaloniki, Paris, Crete and the islands — Villa Luna and Koru here, Thalassa and Evie Evan in Paris.
Every dish is made on its own, to order and from scratch.
Many of the herbs, vegetables and fruit are picked the same morning from the gardens here, and what we do not grow comes from producers we know.
The Citroëns
We keep a collection of classic cars, mostly Citroëns. We build, fix and maintain them ourselves, and bring them out for events at the estate.
Come and meet us
Dinner from our kitchen, music on Fridays and tastings at the winery.