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This summer, Greece will be one of the favorite destinations for the French. In the Cyclades, farmers, olive oil producers and winegrowers are betting on green tourism.
Paros, one of the islands of the Cyclades (Greece), is renowned for the blue of its coastline and its narrow streets lined with white houses. But it has another treasure: its terroir, which some intend to enhance to attract another form of clientele. Overlooking the bay of Naoussa, stands the site of Alis Downward, manager of Petra Farm. After studying agroecology, this young Greek took over the family farm. Fertilization with compost made on site, plants adapted to the Cycladic climate, minimum irrigation… A real discovery for visitors.
30 minutes away, Nicolas Bourget, winegrower and winemaker on the Myrsini estate, is also betting on agrotourism. This former restaurateur from Nantes settled on the island, with his family, three years ago, with one objective: “Being able to showcase all the different grapes that are truly autochthonous, that is, they are grape varieties that you don’t find in France, in Italy, that have adapted very well to the climate and the terroir of the Cyclades. “
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