Diamantakis Winery Vidiano

Diamantakis Vidiano is a lovely introduction to one of Crete’s native white grapes, combining bright, refreshing fruit with a gently rounded texture. Pear, quince and citrus give it plenty of immediate appeal, while a delicate almond note adds another layer of interest. If you enjoy dry whites with freshness and a little more substance on the palate, this is a rewarding bottle to explore.

Based in Kato Asites, in the Heraklion area of Crete, the Diamantakis family established their winery in 2007 and began planting Vidiano that same year. Supporting this local variety has been an important part of their story from the beginning. Their belief in its potential has helped contribute to its revival, giving wine drinkers the chance to discover a grape with a strong connection to the island.

The vineyards for this wine sit at altitudes of 350–550 metres, with north-easterly exposure and cooling winds from the Aegean Sea. Clay and limestone feature among the soils. These growing conditions provide the setting for a white that balances expressive fruit with lively acidity, showing why the family has invested so much enthusiasm in Vidiano.

Fermentation takes place in stainless steel at cool temperatures, followed by three months resting on the fine lees, the yeast sediment left after fermentation. This brings a little extra texture to the wine while allowing its fresh fruit character to remain centre stage. The result has enough softness to feel generous, with a refreshing streak that keeps each sip inviting.

In the glass, it is pale straw with a youthful green tint. Fresh grape, pear and quince aromas lead into a dry palate, where citrus brightness meets softer white-fleshed fruit. A subtle fresh-almond character provides a pleasing counterpoint to the fruit. The texture is smooth and almost velvety, balanced by lively acidity and a lingering finish. It is an appealing combination of easy enjoyment and enough detail to hold your attention over dinner.

Diamantakis Vidiano Food Pairing Suggestion:

Try it with grilled sea bream dressed with lemon and olive oil, prawn linguine with courgette, or roast chicken with oregano and potatoes. Its citrus freshness complements seafood and cuts through richer cooking juices, while the rounded texture makes it equally comfortable with poultry or pasta in a light cream sauce. Serve at 10–12°C to enjoy both its freshness and its softer, more expressive side.