Organic & Dry-Farmed Viticulture Since 2010, all 120 ha of the estate vineyards (Mavrud, Cabernet Sauvignon, Syrah, Merlot) have followed EU organic standards, achieving certification in 2013—meaning no synthetic fertilizers, pesticides, or GMOs are used The vineyards are also dry-farmed, relying on natural rainfall—this encourages deeper root development and ecological balance . Ecosystem Biodiversity Rather than monocultures, the estate supports herbaceous cover, insects, rabbits, and snakes—creating a balanced agro-ecosystem Low-Intervention & Natural Winemaking Winemaking emphasizes minimal human input. They use wild yeast fermentations, limit additives to organic-compliant substances, utilize GMO-free yeast, and keep sulfur dioxide levels below conventional norms—half the maximum for organic wines Additionally, Zagreus launched “Natural Wine Fellows,” producing no-additive, no-filtration wines that express pure terroir—sulfur <30 mg/L for reds and <40 mg/L for whites

Certified Organic Transition A formal 3-year probation ended in achieving full organic certification in 2013, indicating measurable shifts in vineyard practices and inputs . Their winemaking uses only half the permitted SO₂ in organic wines, offering quantifiable reductions compared to industry norms. By forgoing irrigation and relying on natural rain (~565 mm/year), they reduce water consumption—a significant sustainable metric though not numerically specified. Their “Vinica Mavrud” (appassimento-style dried grapes) has repeatedly ranked among Bulgaria’s top 5 wines—evidence of quality and recognition tied to sustainable practices.

Guided Estate Tours Visitors walk through organic, biodiverse vineyards, observing dry-farming methods and sustainable practices in action. Guests explore Zagreus’s philosophy of organic, minimal-intervention, and terroir-focused winemaking—particularly through the Natural Wine Fellows initiative Tastings feature a selection of organic wines, paired homemade spelt Bulgarian bread, cheeses, sausages, plus heritage tasting tokens. During workshops for larger groups or team building events, visitors can participate in the grape harvest and start making new wine. They make their own wine blends, which they bottle and take home as gifts. They make bread from spelt, which they grow on their own plantations.