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Organic farm Mykonos Vioma

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Tour Type

Daily Tour

Group Size





Wine tasting, tours, authentic hospitality.

Wine, honey, greengrocery, dairy products made in the organic farm Mykonos Vioma.

In the vineyard we have –with much love- sown the traditional Aegean-sea varieties

Asytriko, Athiri, Monemvasia, Malagouzia, Agiannitis and Mandilaria.

The arrangement of the vines in the field is linear with a distance of two meters in between

the vine roots and among the cultivating rows. The vines are cup-shaped and face the South.

The yield is small, just 350 kg/hectare. This is due to the fact that the vines are not watered

and their needs are covered by the moisture of the atmosphere, mostly carried by the sea


The cultivation is organic, bio-dynamic, based on the principles of Rudolph Steiner. Thanks to

the microclimate of the region –strong north winds and lack of water- and due to the rich

ingredients of the soil, remaining free of chemicals, pesticides and intensive cultivation, we

produce healthy grapes of a superior taste and quality. The traditional Aegean-sea grape

varieties are totally compatible with the existing climatic conditions.

Weeds are extinguished with the co-operation of sheep. Concurrently with the

disappearance of the wild greens, the sheep offer their valuable manure to enrich the soil.

Green is dominant in the vineyard in contrast with the dry setting of Mykonos. Vision is

captured by the colourful creations of artists and schoolchildren of Mykonos, who have

painted old wooden doors and window panes. These, apart from their artistic value, serve to

protect the vines from the strong northern winds, so frequent in the Cycladic islands.

The visitor’s promenades and the workers’ daily duties are accompanied by the sounds of

classical music, which is diffused through speakers situated around the estate. Studies show

that plants, and especially grapes, correspond very positively to good quality music and

become healthy and vigorous.

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  • 20 Health and COVID-19 Protection Measures
  • Provided masks and gloves for our drivers.
  • Provided masks and antibacterial wet hankies and antiseptic hand gel.
  • Increased cleaning at high touched point of the vehicle’s interior
  • installed plexiglass cabin for the back seats of the vehicle.
  • Limiting the number of the customers
  • Reinforced employee health and safety guidelines, including proper handwashingand hygiene.

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