Markos Freris represents the fourth generation of his family’s century-long tradition of vine growing on Syros, the capital of the Cycladic islands. He tends the family vineyards planted with local varieties including Monemvasia, Serifiotiko, Mandilaria, Savatiano, and Roditis. In collaboration with veteran oenologist Kristie Manousou, he vinifies using indigenous yeasts, without filtration, in a gravity-powered winery. Freris produces the first natural and certified organic wines of Syros, focusing on authentic expressions of the island’s Cycladic varieties while maintaining a small-scale, artisanal approach.
A Cycladic island in the heart of the Aegean, Syros is known for its rocky, sun-drenched vineyards and strong maritime influence. The island’s volcanic soils, combined with the cooling breezes from the sea, give its wines a distinctive freshness and minerality. Winemakers here, like those featured by Mysa, focus on low-intervention techniques that highlight the pure expression of the island’s native and adapted grape varieties.
