In over 16,000 square feet, a host of exhibits and a labyrinth of atmospheric cellars tell a fascinating tale of ancient potions from wine and spirits to balsamic vinegar. Winemaking and distillation equipment from the 17th century CE onwards, multimedia presentations, and insights on viticulture and optimal production techniques combine to create an impressive all-round experience.
The importance of bread and wine as staples of the Greek diet is reflected in mythology: these two products are the only ones to get their own first-class gods Demetra and Dionysus. Attica is one of the most important wine-making regions in the country, as its mild climate and diverse terrain make it an ideal home for many local and international grape varieties.
The story of Domaine Costa Lazaridi started in 1979 in the region of Drama, Northern Greece. By 2000, following a successful twenty-year course, the need to expand to the market of the capital had become apparent. Combining a convenient location in the proximity of Athens with an ideal microclimate and good soil, Marathon was perfect for the transition; the new vineyards covered 50 acres of land close to Lake Marathon, and three red grape varieties were chosen: Cabernet Sauvignon, Syrah, and the Greek Agiorgitiko.
