Yiorgos Tsimbidis is the founder and winemaker of Monemvasia Winery Tsimbidi in Monemvasia, Greece, on the Peloponnese. He was born in 1958 in Velies, a village in the Municipality of Monemvasia. He grew up there and eventually left to finish high school in Athens. After graduating, he got accepted in the Physics Department and received his degree from the University of Patras.
His scientific background contributed positively but not directly to his career, later as a winemaker. It was mostly his love of history and especially his love for the region of Monemvasia that inspired him to start the search for the lost in time Monemvasia-Malvasia wine. Monemvasia Winery Tsimbidi was a passion project of Yiorgos that grew into the family business that it is today. He founded the winery in 1997 and remains the lead winemaker; his wife, Elli, and daughters, Marialena, Anastasia, and Artemis, also work at the winery, managing different aspects of the business and winemaking as a team.
Media Inquiries: Marialena Tsimpidi marialenatsimpidi@gmail.com | https://www.monemvasiawinery.gr/en/
What’s the ONE THING most unique, authentic, & memorable about your brand?
We revived a historic wine, Monemvasia–Malvasia, in its birthplace and secured the PDO Monemvasia–Malvasia appellation, bringing back a part of our region’s history to the present. We did the work—research on local varieties, trials in the vineyard and cellar, and documentation with academic partners. The result is a wine with a clear regional identity and exceptional quality that matches the great reputation it once had and actually inspired us to start the winery in the first place.
Describe how and what you’d do with your winemaking career or winery business if you were not constrained.
Three things come to mind. I would build a Laconian Wine & Taste Center for research, education, and visitors; expand experimental plots for lesser-known local varieties (e.g., Asproudi groups); and become a university teacher.
What is the One Wine most emblematic of your brand and/or winemaking style? Tell us its story.
Monemvasia–Malvasia (PDO) — a naturally sweet white from sun-dried grapes, a traditional winemaking technique in our area, based on indigenous varieties: Monemvasia (≥51%), Assyrtiko, Kydonitsa, and Asproudes. We documented the historical practice, proved its feasibility today, and took it through to PDO recognition in 2010. It fermented slowly and aged for years in oak barriques before release. The wine’s profile shows quince, dried apricot, gentle spice, beeswax, and saline freshness. It stands for historical accuracy, technical discipline, and place-specific character. Read my review and story of this historic wine here.
Bonus Question: Why Winemaking?
Because it combines agriculture, history, and science in a practical way, creates value in our region, and lets a year’s work be measured and shared.