When Evangelos Averoff transformed his vision into reality in the late 1950s and brought the first Cabernet Sauvignon vines to Greece, planting them on a barren mountainside in the heart of the Pindus range, he could never have imagined that his efforts to provide his birthplace with a financial boost would set in motion a revolution in Greek wine-making. But while he broke new ground by successfully blending Greek and foreign grape varieties for the first time to produce his Katogi red, it was in his philosophy of introducing authentic wine growing and making methods to Greece - a production model that would come to dominate the Greek wine industry many years later - and the tenacity with which he stuck to his principles in the years that followed, helping to reveal the vast untapped potential of the Greek vineyard, that his greatest contribution lay. Today, Katogi Averoff is a dynamic force in Greek wine-production, and continues to invest systematically in its vineyards and in developing its wine-tourism initiatives, which include a small de luxe hotel beside its Metsovo winery.