The Kotsonis Estate Co.

Company Description

Kotsonis family. 4 generations dedicated to the production of olive oil The Kotsonis Estate lies on a region located at the borders of the Prefecture of Argolida with the Prefecture of Arcadia. It extends to an area of approximately 100 hectares, while the production capacity is further supported by the cooperation of smaller producers located in the areas of: Kiveri, Velanidia, Elaiohori, Achladokampos and Astros KynThe Kotsonis Estate Co.eas. The clay earth in these areas is considered as the most appropriate for the cultivation of olive trees. The underground waters of the Estate together with the 500m altitude of the surrounding hills create an environment friendly to the olive tree! The olive trees of the Kotsonis Estate have their own story to tell, since the youngest are only 25 years old, the older are 70 to 100 years old and the oldest ones are of some centuries old. The Estate mainly produces Manaki, a variety characterised by its fruity but not bitter taste, and stands out for its creamy texture and its after-taste of almonds, artichokes and grass! Another variety, Koroneiki-famous for its fresh, fruity, olive after-taste and its solid texture which emits the aroma of green olive leaves-is also produced in a smaller scale, mainly by cooperating cultivators. Both varieties are internationally accredited for their exquisite quality and superb taste. The Kotsonis Estate employs the most contemporary methods of olive oil production and standardization. The groves, dedicated to producing Extra Virgin Olive Oil, follow a low density cultivation method. The process of cold extraction is employed in the olive oil-press, in order to preserve the vitamins contained and ensure the best product quality. The olive groves that exclusively produce Organic -Extra Virgin Olive Oil, are of a Single Estate, a method that ensures 100% control over the production process and Monovarietal, which ensures the stability of quality and taste. Monovarietal olive oil fully attributes the flavour and aroma of the producing tree, as well as the characteristics of local soil and climate.