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Suvla winery crafts exquisite wines with great experience and know-how keeping the vintage’s generous nature focused and texturally balanced.






Built in 2009, the Suvla's modern winery boasts over 55,000 square feet and includes a traditional olive oil mill for producing extra virgin olive oil, as well as a facility for processing olives and other natural agricultural products. The goal of consistently producing the highest quality wines influences every aspect at Suvla, and can be seen in everything from the layout of the winery to the painstaking approach taken in the vineyards. The winery is only 3 to 14 km away from the vineyards, and this proximity is crucial for preserving the high quality of the grapes and for creating high quality, château-style wines.

After harvest, the grapes are held in cool rooms for a short period of time before being processed. The winery layout has been configured for gravity-flow processing, and has an 850,000 bottling capacity. Temperature controlled, state-of-the art fermentation equipment allows for precise control of the must and modern maturation vessels ensure optimum aging. The cooling system and cool rooms enable the must to retain the aromas and preserve the sugar levels. Stabilization equipment helps the winemakers to preserve intense color and the grapes' primary aromas. Selected wines are aged in different types and sizes of oak barrels for the premium labels.

Winery processed 260 tons of grape in 2010, 350 tons in 2011, 450 tons in 2012, 360 tons in 2013 and 420 tons in 2014.

Suvla Wines offer young premium, premium and ultra premium labels to satisfy different tastes. A total of 27 labels of whites, rosés, and reds are created by our winemaking team led by oenologist Dimitar Dimov in consultation with French oenologists Jacques Antoine Toublanc and Francis Poirel.

Suvla Winery also strives to improve the viticulture in the region and build up comprehensive valuable alliances with the neighbouring vinyards.