Wine Plus magazine No. 65 - Summer 2023

Greek wines in numbers

Greek grapes

The Greek vineyard up close

Wine & altitude

Retsina in 21st century

Greece on a dish

Vegetables, legumes & wine

Fish, seafood & wine

Meat & wine

Oenotourism stops

THE WINE PLUS MAGAZINE

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GREEK WINE SUMMER

edito

Greece in a glass (revisited)

Officially, I entered the world of wine in the late ‘80s, when what we now call the Greek Wine Renaissance, went full steam ahead. This was an era full of idealism and vision, combined with the contribution of a certain series of fortunate events. A new generation of oenologists and winemakers, together with a bunch of slightly older visionaries, would, eventually, change the face of wine in Greece.

The decades of the ‘70s and the ‘80s were a period of intense experimentation. The representatives of the young generation, most of them having studied in Bordeaux, combined the knowledge of modern technology in wine making, the familiarization with international grape varieties, together with an unprecedented and passionate interest for one of the most exciting aspects they found in their home country: over 300 native grape varieties.

In this way, besides the regions that have been producing wine since the era of Alexander the Great, many new, and very dynamic regions have appeared on the viticultural map of Greece. Besides the native Greek varieties that produce wines reflecting every particularity of the terroir, ‘cosmopolitan’ international varieties begun to get cultivated, producing wines that are as intense and exuberant as those of the New World.

While a few decades ago, a bunch of large-scale wine producers were dominating the Greek wine market, producing wines from only a handful of grape varieties, today Greek wine is characterized by its impressive pluralism. Greece counts 1.617 wine makers, producing over 7.500 labels. Experimentation and innovation have also provided excellent results. Greek wine has amassed top awards in every recognized international wine competition.

Dear readers,

Today, Greece produces wine for wine enthusiasts, for traditional oenophiles, for New World aficionados… pretty much for everyone. It is worthwhile getting to know them and enjoy them this summer.

You are, therefore, invited to browse through our summer issue. Its pages are filled with beloved wines which will help you brighten the warm days and the cool summer nights.

Enjoy!

Μaria Netsika

#greekwine news

Our vinous Greek radar

Greek Varieties

Greek

Bring on the clones

Upcoming Greek varieties

Greek winemakers are preaching a return to indigenous, locally grown varieties and a wine-making style that focuses on finesse rather than concentration. These wines, which come from any one of 33 P.D.O. and 120 P.D.I. appellations within the country, represent fantastic value and amazing foodfriendliness.

Yes! Greece has a fantastic arsenal of indigenous varieties with which to compete in the current marketplace. Plus, it’s fascinating to taste wines from different viticultural zones/villages/blocks side by side to understand how the same producer and grape variety can result in totally different wines, even in the same year.

Photo: Malagousia, Domaine Costa Lazaridi

P.G.I. Drama – 100% Malagousia

Rosé Grand Tasting @Thessaloniki

Greek

Over the past 15 years, there is reported an increasing interest on clones of Greek varieties. They have the advantage that they are free of infections that may reduce quality, and there’s a clear improvement when they replace vineyards with older selections of poor-quality grape vines (most typically chosen for productivity rather than quality).

Greek wine has clearly not yet been fully explored by the viticulturally curious. Here are some of the most interesting and upcoming Greek varieties of which we feel sure you will be hearing more: Vidiano, Kidonista, Limniona, Mavrotragano, Vlahiko…

Photo: Kidonitsa,

Varietal wine 100 % Kidonitsa

Award winners wines

20th Map of Flavours

Raise a glass to all things pink! Every year Wine Plus warmly invites you to kickstart summer in the best way we know how: with delicious rosé wines from across the Greece.

There is no mistaking the dominant global trendsetter: rosé and sparkling wine are the wine world’s current darlings. Greek winemakers offer beautiful labels for the lovers of rosé bubbly! A couple of bottles to hit the heat!

Photo: Amalia Rosé, Tselepos Wines

100% Agiorgitiko

An astonishing number of Greek wines has been acknowledged by internationally acclaimed, opinionleading wine and gastronomy critics, as well as by the international distinctions and awards gained from top wine institutions around the world.

Photo: Syrah 2021, Ktima Gerovassiliou

P.G.I. Epanomi – 100% Syrah

Among the World’s Top 10 Syrah @Syrah du Monde

2 - 3 December 2023

Congress Centre Ioannis Vellidis, Helexpo, Thessaloniki

Mark your calendars. Map of Flavours, the most important wine and spirits fair in Northern Greece, will be launching its 20th edition at Congress Centre Ioannis Vellidis, Helexpo.

Map of Flavours = Wine tasting 4 wine lovers & 4 wine trade. CU all there! www.wineplus.gr

www.mapofflavours.gr

Photo: Akakies, Ktima Kir-Yianni P.D.O. Amyndeon - 100% Xinomavro

Varieties & Terroir

Photo: Areti Agiorgitiko, Ktima Vivlia Chora P.G.I. Pangeon – 100% Agiorgitiko

Oenops Wines

Sparkling & Rosé

Greek wines in numbers

Everything you need to know about Greek winemaking

Vineyard

Thessaloniki Naoussa

Lemnos

P.D.O. ROBOLA

P.D.O. MAVRODAPHNE OF CEPHALONIA

P.D.O. MUSCAT OF CEPHALONIA

Anchialos Athens

Patras

Nemea

P.D.O. PATRAS

P.D.O. MAVRODAPHNE OF PATRAS

P.D.O. MUSCAT OF PATRAS

P.D.O. MUSCAT OF RIO PATRAS

P.D.O. MANTINIA

P.D.O. ΝΕΜΕΑ

P.D.O. MONEMVASSIA – MALVASIA

Paros

P.D.O. LEMNOS

P.D.O. MUSCAT OF LEMNOS

P.D.O. PEZA

P.D.O. DAPHNES

P.D.O. ARCHANES

P.D.O. CANDIA

P.D.O. HANDAKAS CANDIA

• Indigenous grape varieties

• Unique personality of the vineyards and their products

• Wine producers with know-how

• Entrepreneurs with vision and creativity

White Red

Rosé Sweet Sparkling

Santorini

P.D.O. SAMOS

Samos

P.D.O. MALVASIA PAROS

P.D.O. PAROS

P.D.O. SANTORINI

P.D.O. MUSCAT OF RHODES

P.D.O. RHODES

Rhodes

P.D.O. SITIA

P.D.O. MALVASIA SITIA

A GLASS OF TIME

Take the long way around, choose the path few would take, where time is savoured not spent. Only cut the corners that should be cut, because time flies fast enough. Capture all it has to giv e Just like us, masters of our winemaking craft, waste it not. Because time brings the finest to light, in the purpose-built cellars of our private vineyard and winery, where our estate wines mature. No leaf has been left unturned, no labour spared, no moment rushed. As guardians of an ancient winegrowing land , at Ktima Biblia Chora , we make expressive wine s that celebrate tradition

Our wines are for you to appraise, not by length of time but by the memorable quality they impart - time and again.

Greek Grapes – The classic

WHITE SKINNED

Assyrtiko (a-SEAR-tee-ko): A startling Greek white grape, Assyrtiko is the dominant grape of Santorini that has successfully migrated to allmost every viticultural zone of the country. With crispy acidity and excellent minerality, its wines are rich and refreshing.

Debina (de-BEE-na): A white variety from Epirus which offers a high potential for the production of effervescent wines. They are noted for their refreshing acidity and the aroma’s finesse.

Malagousia (ma-la-ghoo-zee-A): This fine white Greek variety was saved from oblivion thanks to the acumen of several Greek producers who believed in its potential. Malagousia wines have strong fragrance, complexity, verve and slightly peppery finish.

Muscat: A large and famous family of grapes that is cultivated under various names in almost every single wine-producing country. Equally expansive is the variety of its wines that range from aged sweets to fresh, fruity effervescents, all of which are notable for their fine and impressive aromas. In Samos the White Muscat gives pretty fruity, sunny and charming sweat wines. Appealing, brilliant deep straw in colour. Fragrant with honey, apple and pear. Superb full-bodied, dense and concentrated. You haven’t lived if you haven’t tried a Samos Muscat wine. It’s the ultimate after-dinner as-the-sunis-setting-sitting-by-the-sea wine.

Robola (ro-BO-la): This white grape, cultivated on the Ionian island of Cephalonia, is one of the most elegant Greek varieties. Its wines are fresh, with sunny notes of lemon.

Vilana (vee-LA-na): Another old Cretan variety, Vilana is a sensitive white grape which, when cultivated with care to produce modest yields, offers pleasant wines with flowery and fruity aromas.

Savatiano (sa-va-tee-a-NO): The most ubiquitous grape, Savatiano is found in Attica and throughout the whole of central Greece. Along with Roditis, it is the main grape used for the production of Retsina.

PINK SKINNED

Moschofilero (mos-ko-FEE-lai-ro): This variety is known as gris, meaning that its skin colour can range from light pink to deep purple. It is cultivated on the plateau of Mantinia and in the southern Peloponnese. Moschofilero produces white and rosé, still and effervescent wines with notes of rose, mint, and lemon.

Roditis (ro-THEE-tees): Wines from this pink skinned variety are made throughout almost all of Greece, but with best results near Patras in the western Peloponnese, in parts of Macedonia, and in Thessaly. When its yields are controlled and it is carefully vinified, Roditis gives us inviting wines that exude the freshness of citrus, apple and pear.

RED SKINNED

Agiorgitiko (a-gee-or-GHEE-tee-ko): The king of red grapes in the Peloponnese, gorgeous Agiorgitiko is cultivated mainly in Nemea. Its wines, dark, deep, rich and ripe are crowd pleasers. The supple young version is fruit-forward and will reward early enjoyment. However, there is enough big structure to support long-term cellaring (5-10 years).

Limnio (lee-mnee-O): Limnio is an ancient red grape variety native to the island of Lemnos. It was mentioned by Aristotle and other ancient writers. Today it is cultivated not only in Lemnos, but also in Halkidiki, and Northern Greece, where it produces lovely, silky red wines with the exotic perfume of violets and cherries.

Mantilaria (man-dee-la-ree-A): This red Aegean variety flourishes on the islands of Paros, Rhodes and Crete. It has an unruly character and is usually blended with other Greek varietals that soften its rougher qualities and add fine notes to its clearly earthy tones. Mantilaria is blended with Monemvasia in Paros, and Kotsifali in Crete.

Mavrodaphne (ma-vro-THA-fnee): This aromatic grape is usually cultivated in the vineyards of Patras and Cephalonia. Most of its yield is used to produce the strong, sweet, aged red wine that bears the same name.

Xinomavro (xee-NO-ma-vro): A red grape, it is the prime variety of Northern Greece and is cultivated widely from the slopes of the central Greek mountains to the ranges of Pindos. This intriguing grape delivers wines with complex and intellectually challenging personality. Bright reds, having strong tannins, good structure and pure elegance. Their aromatic character is to be found in the flavours of tomatoes, olive leaves, dried prunes and spices. Their aging potential is long and nothing but remarkable while they are ideal accompaniment to foods with rich flavours.

Greek Grapes – The up & coming

WHITE SKINNED

Kidonitsa (kee-tho-NEE-tsa): One of the rarest varieties of Laconia, Peloponnese along with Monemvasia (mo-ne-mva-see-A), Petrouliano (pe-troo-lee-a-NO) and Thrapsa (th-r-A-psa). Its trademark is the persistent aroma of sweet quince.

Monemvasia (mo-ne-mva-ssee-A): A white grape with elegant aromas and flavours, grown in Paros and Laconia.

Vidiano (vee-thee-a-NO): One of the ancient white varieties of Crete, destined to be the new star of the island’s wine production. It presents an intense, fruity aroma and agreeable freshness that brings balance to the mouth.

RED SKINNED

Avgoustiatis (av-goo-s-tee-A-tees): A red, extremely rare grape, grown in Western Peloponnese and the Ionian islands. Its wines, usually blended with Greek or international varieties have a vibrant, dark colour and respond greatly to aging in barrels.

Liatiko (Lee-A-tee-ko): An exclusively Cretan grape, Liatiko is considered one of the oldest Greek varieties. It matures in July, hence its name, which is a transliteration of “Juliatiko.” Liatiko is a variety with high alcohol potential that best demonstrates its qualities when sufficiently ripe.

Limniona (lee-mnee-O-na): One of the finest varieties of Thessaly. Its trademark is its herbal/fruity character.

Mavro Kalavritino (mA-vro ka-la-vree-tee-NO): An Achaia red variety giving wines of medium colour and plenty of tannins, good body and fresh aromas of black and red fruit, as well as of spices.

Mavro Mesenikola (mA-vro me-sse-nee-KO-la): It is grown in the area of Lake Plastira, in Thessaly. The wines present medium colour, as well as medium body and modest tannins.

Mavrotragano (ma-vro-TRA-ga-no): A red suggestion from Santorini. This is just one of the many unknown grapes of the Cyclades islands. It was managed to be rescued – to the enjoyment of wine lovers – through the winemakers’ efforts. A wine with character and intensity, traits of any other product that comes from this beloved island.

Mouchtaro (mOO-hta-ro): This rare grape found in Viotia, Central Greece was revived thanks to the efforts of the area’s winemakers. The high acidity and the aromas of red fruits and herbs are the main features of its wines.

Negoska (ne-GO-ska): This red grape is exclusively grown in Goumenissa, Central Macedonia next to Xinomavro. It is blended in the P.D.O. wine of the area, offering colour and fruit.

Vlahiko (vlA-hee-ko): A red grape grown in Ioannina, Epirus. It thrives in cold climates giving wines with a bright red colour, aromatic complexity, high acidity and a medium body that evolves nicely in time.

Vradiano (vra-thee-a-NO): This rare red grape is found in Central Greece and Evia. The wines it produces have a bright colour, medium body and aromatic complexity.

The Greek Vineyard Up Close

For wine aficionados for whom Greece might still be uncharted territory

By Maria Netsika

Greece has always been a wine-producing country. In fact, some vineyards have existed and flourished since the time of Alexander the Great; others are new and promising.

Probably the greatest virtue of the Greek vineyard is its wide range of unique, native varietals. Hundreds of native vine varieties that represent Greek wines’ real current attraction and future potential. It is these grapes that have captured the imagination of the country’s most visionary winemakers.

In terms of wine production, Greece is divided into five zones: Northern Greece (including Thrace, Macedonia and Epirus), Central Greece & Attica, the Peloponnese & the Ionian Islands, Crete and, finally the Aegean Islands.

Here are few basics to understand the Greek top wine regions and what they produce.

NORTHERN GREECE

Naoussa (P.D.O.)

Keep your eyes wide open for distinct reds

Naoussa is long a wine-producing region in central Macedonia and one best known for its high-quality red wines. A mono-varietal appellation, dedicated entirely to Xinomavro, the noblest red grape variety of northern Greece. This intriguing grape delivers an idiosyncratic wine that unveils a complex, intricate and intellectually challenging personality. In Naoussa, the best Xinomavro grapes are cultivated on sun-drenched slopes, well protected from northern winds. Naoussa wines are popular in Greece; devotees praise rich bouquet, tasty acidity and untamed tannins, which age beautifully. Arguably they are the most ageing-worthy Greek dry reds.

Amyndeon (P.D.O.)

Look for great valued red, rosé, sparkling and zesty white wines

Amyndeon in western Macedonia is the second appellation of northern Greece, totally dedicated to Xinomavro. On this mountain plateau, at altitudes around 700 m, vineyards are surrounded by crystalline lakes, days are warm, but nights are cool. The difference in temperature slows down the maturation of the grapes, allowing the phenolics of the skins to develop a great complexity, which is evident in the character of the wines.

Amyndeon also produces some really compelling bubblies, whites and rosés (P.D.O.). Distinctive examples of blended wines are produced in Amyndeon, too. The most exciting come from blending Xinomavro with Syrah and Merlot. One of Greece’s most delicious rosé wines, full of rich fruity character, is also produced here, and the area has proved surprisingly conducive to juicy Sauvignon Blanc.

Thessaloniki (P.G.I.)

Try refreshing white wines

Few wine enthusiasts worldwide associate Greece with crispy, refreshing dry white wines, but that is a misconception easily debunked if you’ve ever had a taste of the whites produced in Thessaloniki region. In coastal Epanomi (P.G.I.) and semi-mountainous Thessaloniki’s vineyards, producers have embraced Assyrtiko, a startling super-refreshing Greek white grape, Malagousia (another brilliant indigenous grape), Chardonnay and Sauvignon Blanc. Known for several unique and more intensely flavoured whites, the area also produces some very savoury and umami tasting reds including Xinomavro, Limnio, Cabernet Sauvignon, Syrah, Merlot, and the rarely seen Greek Mavrotragano.

Halkidiki (P.G.I.)

Greece, with its verdant, imposing mountains, is also home to one of the loveliest -and most popular among tourists- coastlines. Wine lovers that have well-travelled through it, especially in Halkidiki, east of Thessaloniki will definitely remember more than the endless blue of the sea: the juicy, white and red wines from the Mount Meliton (P.D.O.) slopes, at Porto Carras. The ancient Greek varietal Limnio flourishes here, but so do Cabernet Sauvignon and Merlot, while the whites are Assyrtiko, Athiri, Malagousia and Sauvignon Blanc. Many of the wines that are produced here are their blends. They exude a marvellous aromatic depth and rich fruity character. Glorious expressions of these blends are also produced on the blessed stripe of land called Mount Athos (P.G.I.), where almost every monastery has a long tradition of vine growing and wine making that dates back to the Byzantine era.

Kavala - Drama (P.G.I.s)

Two wine regions that have enjoyed huge investments over the last decades. Wines with a great personality are produced in some of the loveliest Greek estates, and an army of producers devoted to quality and high aesthetic standards are to be found at these eastern Macedonian regions. The charm of their properties is embodied in their wines. The varietal mix of the vineyards is dominated by red and white Bordeaux varieties, together with Assyrtiko, Malagousia, Agiorgitiko, Chardonnay, Ugni Blanc and Syrah.

Epirus (P.G.I.)

Eat the Metsovone cheese and drink red

The Pindus Mountains in Epirus are home to another, high-altitude vineyard at 1.050 m, Metsovo (P.G.I.). In this relatively new Greek grape growing region, several international varieties have found a home and done well: Cabernet Sauvignon, Merlot, Chardonnay and Traminer wines show the finesse and elegance that high-altitude regions are capable of. Just like the still and semi-sparkling offerings from white Debina grapes grown on steep limestone slopes of Zitsa (P.D.O.) region (altitude: 700m) and the juicy yet austere red from rare Vlahiko grape. They show real class and finesse.

Amyndeon

CENTRAL GREECE & ATTICA

Rapsani (P.D.O.)

High-altitude vineyards are promising for the production of red wines, and Rapsani, on the south-east slopes of Mount Olympus -home of ancient Greek gods- produces some of the country’s most serious, seductive wines. Xinomavro thrives here, too, but so do other, more arcane, varietals such as Krassato and Stavroto. The wines of Rapsani, full of ripe mulberry fruit and packed with fine tannins, are among the rising stars of the Greek vineyard.

Atalanti Valley – Evia (P.G.I.’s)

The red wines produced in these regions count a vast audience of fans. Especially the lovely powerful Syrah, Cabernet Sauvignon and Merlot. Still, refreshing and zesty whites can be found here, mainly Assyrtiko, Malagousia, Sauvignon Blanc and Chardonnay. Also check out for forgotten local red grapes, like Limniona and Mavrokoundoura.

Attica (P.G.I.)

The new or rediscovered wine regions in Greece in the last years are quite a few. Like Attica, a vast area where of course the wine styles within the region do vary, but all reflect an abundance of ripe flavour. This wine region is now enjoying a renaissance, thanks to the efforts of several new wine devotees who make serious wines from indigenous and cosmopolitan grapes. That said, we should keep in mind that with Athens located in Attica, the region is extremely important not only for wine production but also for wine trading.

PELOPONNESE & IONIAN ISLANDS

Nemea (P.D.O.)

Captivating, food-friendly wines capture the essence of Peloponnese ancient tradition and they are perfect on the table, around the globe. Undoubtedly the most thrilling red wine region in southern Greece is also the country’s largest vine-growing region: Nemea, just south of the Isthmus of Corinth. Nemea is famous for its local Agiorgitiko grape. The Agiorgitiko produces wines that are full of ripe fruit, sunshine, soft sexy tannins, lots of flavour and good body. In local lore they are called the ‘blood of Hercules’; so deep red is their colour. There are approximately 40 wineries in the region, and the highly conscientious producers who are active here propose wines of spectacular quality. It’s worth mentioning that the diversity of Nemea’s sub-regions altitude and microclimate together with Agiorgitiko’s velvet tannins lead to the production of many different styles of wine, ranging from pleasant aromatic rosés to fresh fruity reds and extraordinary full bodied aged reds.

Mantinia (P.D.O.)

Look for flowery white, rosé, still and sparkling wines

Mantinia, in the heart of Peloponnese, has emerged as a region with great potential for producing terroir-driven dry white wines. Its grape speciality is the pink-skinned Moschofilero, which flourishes on vines grown on a high-altitude plateau. Moschofilero is characterized by a delightful elegance, intense flowery character with an emphasis on rose petals aromas, together with citrus and basil notes. The most popular wine style is a still, light dry white, also consumed as an aperitif, but there are also semi-dry ones, sparkling and rosés. It appeals to wine lovers who appreciate concentrated fruit.

Attica Drama

Achaia

Patras in the northern coast of the Peloponnese is the main city of Achaia, also is the designation (Patras P.D.O.) for a dry white wine from Roditis, an indigenous white grape which dominates vineyards all over the Peloponnese. Roditis from high-altitude, low-yielding vineyards of Patras and neighbours Egialia Slopes (P.G.I.) can be the epitome of Greek white wines: rich, lemony, notably fine. Mavrodaphne of Partas (P.D.O.) is the most famous sweet red wine appellation of Greece.

Robola of Cephalonia (P.D.O.)

Of all seven Ionian Islands, the most important, in terms of wine production is Cephalonia. The most famous grape variety of the island, plus one of the noblest Greek, Robola, produces white wines of great elegance, full of lemony fruit and zesty acidity.

AEGEAN SEA ISLANDS

Santorini (P.D.O.)

Assyrtiko: the grape’s mineral intensity, along with its crispness, offers a unique character and profile that explains why wine lovers are embracing this grape with lust.

Of all Greece’s native white grape varietals mentioned above, Assyrtiko is probably the most fascinating, obviously noble and distinguished. Although nowadays it is grown in many regions, its historic home is Santorini. One could write endlessly on the unique character of the island and its wines. Santorini’s most significant and unique characteristic is its physical makeup: the island is volcanic. Its soil has been formed by layers of ash, lava and pumice stone. Vines flourish miraculously here, in almost desert conditions. The result is in the island’s wines, which are refreshing and lively. Santorini Assyrtiko is known for its pure, bright super-refreshing lemon-and-minerals flavour and zesty acidity. There is no other wine quite like it.

Samos – Lemnos (P.D.O.s)

Last but not least, come the Greek sweet wines, gorgeous elixirs that could easily warrant the most expensive price tags in the world. Dessert wines that have been made for centuries have a new polish, accomplished by the Greek wine renaissance of the last four decades. Samos is Greece’s most illustrious appellation, with an impressive commercial record. Many glorious expressions of White Muscat grape are produced in the island, from fortified to naturally sweet wines. All of them charismatic gorgeous elixirs, with great aromas. Lemnos vineyards are dominated by Muscat of Alexandria. Lemnos Muscats are also highly aromatic, yet more floral, and youthful than Samos.

Crete

Exciting dry and sweet wines from indigenous grapes like Vilana, Vidiano, Liatiko, Kotsifali, Mantilaria are also being made in Crete. Absolutely stunning wines with lots of depth and layers of ripe fruit and usually offered at a great value. The moderating effect the sea has on the temperature is the key element to the ripeness and flavour of these wines.

Santorini Samos Crete

Wine & Altitude

By Maria Tzitzi

What is it that makes grapes cultivated at a higher altitude so special, compared to grapes cultivated in the plains and valleys of the same region?

Without doubt, it is the combination of various parameters, such as sunlight, temperature fluctuations, and water resources, all affected by altitude itself. Agriculture at a higher altitude brings along a series of environmental challenges and limitations that contribute to the creation of unique and highly recognizable wines.

High altitude makes a noticeable difference to cultivation, which is ultimately reflected on the final product, the wine. The higher we go up a mountain, the lower the temperature: for every 100 m it drops by about 0.5ºC. In colder temperatures, the period during which the plant will ripen is delayed and extended; this gives a greater chance to all vital components to be produced in the right quantities. Temperature fluctuations between night and day are greater, and this favours a higher content in acidity and aromatic compounds in the grapes. Harvest also takes place between lower maximum and lower temperatures.

Ultraviolet (UV) radiation, on the other hand, increases by 10-12% every 1.000 m we climb, with the skin of the grapes becoming thicker – increasing even fivefold going from an altitude of 900 to 1.500 m – affecting every ingredient contained within. The total amount of anthocyanins and tannins increases, as well as the natural antioxidants resveratrol and procyanidin, which are produced by the grape as a defence against increased radiation; at the same time, the bitter and astringent tannins are noticeably reduced.

Altitude has also been found to enhance and highlight the elegant character in wines. Mountainous regions carry an advantage regarding hygiene too, since the wind cleans the atmosphere and the vines do not require pesticides.

Altitude may affect the chemical composition of grapes and wine to a great extent. Certain studies have shown that an increased altitude leads to a delay in the flowering of the plants and the ripening of the grapes, mountainous wine-growing regions being more adapted to climate change. Could it be that high altitude viticulture is one of the most effective new strategies for mitigating the negative effects of global warming?

Metsovo, Epirus

On the other hand, high-altitude viticulture may also have a negative effect, since lower temperatures, when too low, may result in the opposite effect with an extreme delay in ripening, or with the ever-present dangers of hale and frost. Regarding the quantity produced, poor soils shall only yield ¼ of what would be produced in a normal altitude.

Mountainous vineyards worldwide

Studies show that one degree of difference in latitude can have the same effect in cultivation as 500 m in altitude; this means that cultivation in low latitude, closer to the equator, would be impossible, if it weren’t for the mountainous vineyards where the drop in temperature is desirable. So, in the American continent, in Mexico and Colorado, located on the 36th and 39th parallel North respectively, vineyards reach an altitude of 1.700 m and 1.900 m respectively, with climate conditions similar to Northern Europe. Moving closer to the equator, on the 25th parallel South, vineyards in Argentina can reach an altitude of 2.500 to 3.000 m.

In Europe, high-elevation vineyards in Aosta climb over 1.000 m, in mountains next to Granada they reach 1.300 m, in Cyprus 1.500 m, and in Greece they reach a little over 1.000 m.

Wines from mountainous vineyards or very high altitude could be a real challenge for winemakers, and at the same time, consumers’ favourites. Besides, let’s not forget that Dionysus, the Greek god of wine, also preferred high-elevation viticulture.

The mountainous vineyards in Greece

Greece is located at a latitude absolutely ideal for viticulture; however, it is affected by the climate of the Mediterranean basin, hence its summers are hot. Therefore, the mountainous vineyards in Greece have their own, special advantage, and they can be found in various Protected Designation of Origin (P.D.O.) and Protected Geographical Indication (P.D.I) zones, such as Amyndeon, Mantinia, Zitsa, Egialia, Rapsani, Metsovo, Tegea, Nemea, Drama, etc.

In the wine map of Florina, Northwest Macedonia, the coldest viticultural region of Greece, the mountainous plateau of Amyndeon is, no doubt, the star. Located very close to Nymfaio, a traditional mountain village situated at 1.350 m, rightfully claiming the ‘title’ of one of the most beautiful villages in the world, the plateau and vineyard of Amyndeon is the northernmost in Greece. Here, viticulture takes place at an altitude of 500 m to 700 m, close to lakes, warm sandy soils, characterized by significant temperature differences between day and night. In higher altitudes, the dynamic character of the Xinomavro variety is uniquely expressed through impressive wines: dry reds, aromatic rosés, and provocative/tempting sparkling wines.

With a coastline of over 200 km, Epirus, situated in Northwestern Greece, is characterized by its mountainous masses, picturesque lakes, and calm coves. Its vineyards literally climb on top of the most mountainous areas, producing distinguished wines of high quality but low yield,

Egialia, Peloponnese Mantinia, Peloponnese

since this entire viticultural zone is one of the smallest in Greece. The vineyards of Metsovo and North Tzoumerka Mountains are the highest in Greece, at an altitude of 1.050 m; the vineyards of Zitsa are located a little lower, at 700 m; there, the homonymous P.D.O. white wine is produced from the local Debina variety. Zitsa, and its famous elegant and delicate wines, were admired and praised by Lord Byron when he visited the area, staying at the famous monastery of Profitis Ilias.

In Achaia, the most impressive vineyards can be found on the slopes of Egialia. This is a verdant area of unique beauty, situated on the Northeastern part of Achaia, overlooking the Gulf of Corinth, over which it extends. Reaching up to the peaks of the Chelmos and Panachaiko mountain ranges, these vineyards are located at an altitude of 500 to 1.000 m, on alluvial soils with a good slope and drainage, north orientation, receiving the cool breeze from the sea. Roditis, the white grape variety typical of this zone, is probably best expressed through medium-bodied wines with a citrus aroma profile and pleasant acidity, also open to ageing.

In Corinthia, the mountainous area of the viticultural P.D.O. zone Nemea is located at an altitude of 600 to 900 m. This is the coldest area with the latest harvest of the zone, since harvest takes place in early to mid-October. The mountainous vineyards showcase the uniqueness of the Agiorgitiko variety, both through exuberant red dry wines, rich in anthocyanins and round tannins, that can be aged for a long time with excellent results, as well as through aromatic and fruity rosés.

In central Peloponnese, in the very heart of Arcadia, lies the viticultural zone of Mantinia, where the homonymous P.D.O. white wines are produced from the semi-aromatic Moschofilero variety. This is a variety with a mostly reddish skin, intense aromas, cool acidity, and usually low alcoholic content, perfectly expressing its terroir, the plateau of Mantinia, located at an altitude of 600 m, and characterized by its cooler climate, low temperatures, and relatively late harvest, as compared to other Greek regions.

Heroic viticulture

The term “heroic viticulture” (viticulture héroïque) has been globally adopted by the wine industry to denote wine cultivation required to persevere against challenging production conditions, requiring high cost, manual labour, and special techniques.

Mountainous vineyards with a slope over 30%, an altitude of over 500 m, scattered small lots planted on terraces meet the main criteria for the certification of a vineyard as “heroic”, according to CERVIM, the Centre for Research, Environmental Sustainability and Advancement of Mountain Viticulture.

Rouvalis Winery in Egialia is the first and currently the only winery in Greece to have been recognized as a member of CERVIM.

Drama, Makedonia Rapsani, Thessaly

100% Strawberry Eau de Vie

The unique eau de vie from strawberries of the fragaria vesca variety, grown in the mountainous ecosystem of Florina. With a crystal-clear appearance, they challenge you to enjoy them in their straight version, to discover pure aromas of wild strawberries, delicate aromas of red fruits and flowers, spicy notes and an elegant, long aftertaste of strawberry.

Enjoy STRAWBAR Origin 40% abv double distilled and STRAWBAR Platinum 45% abv triple distilled as an apéritif or digestif at the end of a gastronomic dinner or as a key ingredient to add depth and character to cocktails.

strawbargr Strawbar Greece strawbar.gr

Wine & Altitude

Blanc de Gris 2022

Ktima Tselepos

P.G.I. Arkadia / 13.60€

Varietal composition: Moschofilero 100%

Vineyard: Perpatiara, Arkadia, Peloponnese / 750 m

This impressive, pale-pink hued wine is a consistently well-made expression of Moschofilero: crisp with ripe citrus trees fruit, rose notes and a racy character. Complex and well balanced, is an alluring beauty made by mixing vinification methods: 1/3 ferments in stainless steel tanks, 1/3 in egg shaped amphorae, 1/3 in big oak barrels.

Ode Panos 2020

Domaine Spiropoulos

P.D.O. Mantinia / 12.50€

Varietal composition: Moschofilero 100%

Vineyard: Artemisio, Zevgolatio & Agiorgitika, Mantinia, Peloponnese / organic / 700m

Domaine Spiropoulos produces for many years a lively and zesty white sparkling Moschofilero with a lovely aroma profile of white flowers and citrus. One of our favourite styles of wine because it’s so refreshing it can be consumed on its own, or makes a terrific partner to a wide range of light dishes.

Syracho 2021

Rouvalis Wines

P.G.I. Slopes of Egialia / 13.20€

Varietal composition: Viognier 60 %, Roditis 40%

Vineyard: Egialia, Achaia, Peloponnese / > 1.000m

In the dry and rocky slopes of Egialia syracha, “one of the most interesting vinicultural regions in the world” (Stavroula Kourakou, honorary chairwoman of the O.I.V.), the versatile indigenous Roditis is grown alongside the elegantly cosmopolitan Viognier to produce a full-bodied gastronomic white wine with an imposing personality.

Malagousia 10³ 2022

Kanakaris Winery

P.G.I. Slopes of Egialia / 10.20€

Varietal composition: Malagousia 100%

Vineyard: Egialia, Achaia, Peloponnese / 1.000 m

A very attractive, racy Malagousia. Look for citrus aromas and wild herbs on the nose with flavours of lemon drops and tropical fruit combined with a long flinty finish. A glass traps the coolness and the altitude expression of the place where the wine is produced.

Vidiano – Aidani 2022

Domain Mega Spileo

P.G.I. Achaia / 10.00€

Varietal composition: Vidiano 80%, Aidani 20%

Vineyard: Egialia, Achaia, Peloponnese / 800 m

Cultivated on Egialia the two rare indigenous grapes realize their full potential, making a fresh and zesty wine, full of exotic fruit flavours next to some mineral notes. Domaine Mega Spileo vineyard, located in the Agios Nikolaos plateau, upland Egialia can boast one of the choicest and most beautiful vineyard sites in Greece.

Nemea Grand Cuvee 2018

Skouras Wines

P.D.O. Nemea / 21.20€

Varietal composition: Agiorgitiko 100%

Vineyard: Korinthia, Peloponnese / > 1.000 m

The cool climate of mountainous vineyards gives this special cosmopolitan Nemea a wonderful freshness and mouth-watering juiciness. Well-rounded, harmonious red with a lingering aftertaste. 12 months in all-new oak provide a framework of smoky caramel, delicious enough, but just an accompaniment to the blackberries, black currants, cherries and dark chocolate.

Kali Riza 2019

Kir-Yianni

P.D.O. Amyndeon / 16.50€

Varietal composition: Xinomavro 100%

Vineyard: Agios Panteleimon, Amyndeon, Florina, Macedonia / 700 m

Kir-Yianni captures the soul of the Amyndeon landscape and the character of 60 years old vineyards. This Xinomavro is a sophisticated red wine, intensely complex with strawberries/cherries/herbs/ground coffee aromas. The palate is elegant with mocha flavours intertwined with fine lacy tannins.

Alpha Estate 2020

Alpha Estate

P.G.I. Florina / 28.50€

Varietal composition: Syrah 60%, Xinomavro 20%, Merlot 20%

Vineyard: Amyndeon, Florina, Macedonia / 620-710 m

A terrific producer and a great red wine from Amyndeon plateau. The wine is a blend of Syrah, Xinomavro and Merlot, aged for 12 months in new French oak. Beautifully constructed, with elegant but subtle concentration in the midpalate, a bright and crisp finish and a tightly-wound feel makes us realize just how well Xinomavro can perform along with cosmopolitan grapes.

Pinot Noir 2018

Dio Filoi Estate

P.G.I. Siatista / 15.80€

Varietal composition: Pinot Noir 100%

Vineyard: Siatista, Kozani, Macedonia / 680-870 m

Thoroughly pretty and pure. Coming from Siatista high-altitude vineyard, this is a stylish and very classy fruity, crisp and fresh Pinot. Look for soft cherry, spice and herbal flavours and aromas.

Naoussa Alta 2020

Thymiopoulos Vineyards

P.D.O. Naoussa / 15.00€

Varietal composition: Xinomavro 100%

Vineyard: Fitia, Naoussa, Macedonia / 450–650 m

Apostolos Thymiopoulos proposes a beautiful Naoussa from parcels at the high altitude ‘aka alta’ parts of the viticultural zone. Fine with a long finish, the wine pours a gorgeous magenta colour, brimming with fresh, fruity flavours and an undertow of clove and earthy note.

Katogi Averoff red 2019

Katogi Averoff

Varietal wine / 10.00€

Varietal composition: Cabernet Sauvignon 40%, Merlot 30%, Agiorgitiko 30% Vineyard: Metsovo, Ioannina, Epirus / 900-1000 m

Blended from Cabernet Sauvignon, Merlot and Agiorgitiko this deep red beauty offers three-dimensional nose and flavour complexity in its mountainous austerity. Coming from Metsovo high-altitude vineyard this is a stylish and very classy wine.

Vlahiko sparkling 2021

Zoinos Wines

P.G.I. Epirus / 18.00€

Varietal composition: Vlahiko 100%

Vineyard: Zitsa, Ioannina, Epirus / 550-600 m

This brand new red sparkling offering from Vlahiko grapes grown on steep limestone slopes of Zitsa region shows tons of regional character, not to mention terrific personality. A deep ruby colour, fine bubbles in gentle effervescence and refreshing fruity aroma with lovely acidity finish makes it impossible to resist a second sip.

Retsina in the 21st century

By Kiriaki Panagiotou

Retsina is the type of Greek wine produced by adding pine resin to wine.

It is one of the most popular Greek wines, strongly represented in Greece and abroad.

Retsina is an integral part of the Greek popular culture and the indication Traditional Appellation, as per the EU legislation, is well justified. According to this legislation, Retsina is the wine produced exclusively in the geographical territory of Greece from grape must treated with pine resin. The addition of resin to the wine must aims at enhancing the flavour and aromas of the wine and protecting it from oxidation. Beyond this protection, however, it also imparts a unique taste, which, alongside the long history of retsina, renders it a very special product.

And this is because, as evidenced by archaeological findings and countless written references, the production of retsina dates to ancient times. Its unique flavour is deemed to have been derived from the ancient practice of sealing the amphorae with pine resin.

Regarding the production of retsina, there are various methods for the enhancement of the flavour and aromas of this wine. The common denominator of all these methods is the addition of resin from the Pinus Halepensis pine.

The typical practice of the traditional version of retsina demanded the addition of a significant amount of resin, resulting in its domination over the flavour characteristics of the wine; nevertheless, we can currently forget about these uninteresting retsinas lacking in freshness and balance.

We can now find wine producers that have modernized retsina, offering an interested range of very high-end products; wine producers that have decided to build on their important legacy and apply cutting edge technology and know-how, to reach the forefront of the renaissance for a modern and elegant version of retsina.

Retsina and the Aleppo pine resin

Beyond the vine and the vinification process, there is another parameter influencing retsina, and this is the resin. The fresh, fragrant resin is manually extracted and harvested from the tall pine trees of Attica (of the species Pinus Halepensis), which are famous for the excellent quality resin they produce. Harvesting the resin is not an easy task, and this is the reason why the people undertaking it are getting fewer over the time. In 1935, there were 32 resin processing factories in operation, in 1991 these were down to 9, and today there is only one in Mandra, Attica, which is in full operation, and two

smaller-scale plants located in Evia. The number of resin workers is now limited to just 1.000, when there are references of 3.500 workers during the 80’s. The majority of resin harvesters today operate in Evia.

Usually, the harvesting of resin extends from April till early October. An incision is made on the tree bark, which is then removed; the wood is carved out to a depth of a few inches and the ‘tear’, i.e. the sap that starts flowing is collected in containers placed on the trees. Every tree yields about 1 kilo of resin. For a few years, and until the tree bark is rejuvenated, the same tree cannot be used; the bark is left to heal.

ALL YOU WANT TO KNOW ABOUT RETSINA THROUGH QUESTIONS AND ANSWERS

What does the indication Traditional Appellation mean?

The indication was created to highlight – and protect at the same time – the wines produced according to traditional methods of a specific area or country. This is the reason why they exclusively bear this appellation. This means that resined wine by the name of Retsina can only be produced in Greece.

Which are the dominant organoleptic characteristics of retsina? Pale yellow colour. The distinct balsamic aroma of the pine which is instantly recognizable while allowing the aromas of the grape to surface also. The peppery taste with the slightly bitter aftertaste. These are the basic characteristics of a good quality, traditional retsina.

And what dishes does Retsina love?

All the dishes arrive simultaneously on the Greek table. Salty fish and seafood appetizers meet with casseroles made with olive oil; the fork digs into salads with smoked, garlic or vinegar twists; the fork stabs fried and saucy soutzoukakia (spicy meatballs with cumin being the dominant spice), meats and then…fish.

In all this protocol-free anarchy, retsina jumps in to save the day as the one and only escort that can harmonically accompany them all.

You definitely need to try the excellent matches: cod with skordalia (garlic puree made with potato or bread), fried anchovies, grilled octopus, fish roe puree, tzatziki (garlic yogurt spread), kokoretsi (wrapped giblets grilled to perfection – tastes better than it sounds) with lots of spices and, of course, feta.

SKY | BAR RESTAURANT

Pan Asian & Greek Creative Cuisine

Monday – Saturday | Sunday closed 20:00 - 01:30 (last food order 23:45)

BAR 18:00 – 01:30

SKY | BAR RESTAURANT

Πανασιατική και Ελληνική ∆ηµιουργική Κουζίνα ∆ευτέρα - Σάββατο | Κυριακή κλειστά 20:00 - 01:30 (τελευταία παραγγελία 23:45)

BAR 18:00 - 01:30

Greece on a dish

By Maria Netsika

Traditional Greek cuisine

In a nutshell, traditional Greek cuisine is based on its seasonality, simplicity, locality and a health-focused character.

As far as the ingredients are concerned, traditional Greek cooking is based on the extensive use of vegetables, olive oil, grains, fish, wine and meat.

Additionally, other important products are: olives, cheese – from goat’s and sheep’s milk – and yoghurt, aromatic herbs, sprouts and countless wild greens, legumes, nuts, sesame seeds.

The main ingredients of traditional Greek desserts are nuts and honey, while various fruits are also commonly used mainly for fruit preserves.

The revision of traditional recipes, adapted to current nutritional requirements, resulted into the birth of the contemporary Greek cuisine.

Contemporary Greek cuisine

The first signs appeared when enlightened French chefs came to a dead end in their savoury explorations and they decided to turn to local flavours. Their colleagues in Greece were more than willing to help. They felt the need to channel their energy towards rescuing local flavours which were prone to extinction due to the standardization that the fast food industry demanded. This is the reason why they sought after long-forgotten recipes which were based on local products. They emphasized on pure, fresh ingredients and didn’t hesitate to borrow cooking habits from other countries. As a result, they managed to significantly refine the local taste repertoire and show us new, modern ways. In the meantime, the revolution of Mediterranean cuisine had begun. The spotlight is on extra virgin olive oil which seeks the company of oregano, marjoram, mint and basil. Greek cuisine becomes an international trend!

Which Greek cuisine, however? The classic one, the mainstream cuisine cooked inside the city households, a cuisine which reaches its zenith on the Sunday table? Or the local one which can be absolutely authentic only when it uses the particularly tasting, subterranean, key products?

For the past 30 years, Greek chefs, both men and women, have been glorifying traditional Greek cuisine. They love the clarity of the ingredients and the seasonality of the raw materials that characterize it. Greek cuisine follows the change in times from inside their pots.

On the other hand, there are chefs who do not hesitate to modify the traditional dishes, each one according to their inspiration and style. To them, the recipe is just a starting point for creative improvising. These long-forgotten recipes are real treasures which must go through their workshops-kitchens in order for them to be transformed into contemporary indulgences.

There is also another school of thought whose representatives experiment with the ingredients, the combinations and the cooking methods. The products of the Greek earth are the base and they don’t hesitate to transform them, adding their own artistic touch.

So, we see that contemporary Greek cuisine has finally become whimsical and creative. It does listen to its…grandma, but just the gist. The classic, local recipes seem to be quite weighty. The excessive use of olive oil is not favoured. The new cuisine borrows clever cooking expressions from other cuisines and is not afraid to embrace new ingredient matches. It takes its hat off to local products and it bows down before the fresh ingredients. The unexpected notes of spices or herbs produce dishes teeming with aromas, colour and spirit, easy on the eye and mouth, and extremely charming.

All in all, while Greek cuisine remains unshaken in its values, it is also flexible to change over the years, without losing, however, its timeless spirit.

3rd km Prosotsani-Kokkinogia, Prosotsani, Drama

+30 2522 060000

www.oenopswines.gr

Delivering high-value wines to people who search for authentic, elegant and delicious wines from Greece

OENOPS WINES was founded in late 2015 by the winemaker Nikos Karatzas in the region of Drama, a place in the Northern part of Greece that, since ancient years been known for winemaking (land of Dionysus).

It is a unique and innovative project in Greece, a wine country famous for its incredible diversity in terroirs, microclimates, and indigenous varieties. In Oenops Wines, we work exclusively with indigenous Greek varieties from old vineyards of exceptional terroirs and diverse regions. We produce wines that stay honest with the variety and the place it is coming from. Someone could say it is a small epitome of Greece’s winemaking potential, a short journey to Greek wines via our philosophy, as is described by our founder/winemaker below:

We focus our work on indigenous varieties such as Malagousia, Assyrtiko, Vidiano, Kidonitsa, Roditis, Xinomavro, Limniona, Mavroudi, Mavrodaphne, and some less-known ones. We source the grapes directly from our carefully selected producers based on criteria such as:

• their viticulture philosophy (we encourage minimal intervention and organic farming practices),

• the age of the vineyards, the terroir,

• the coolness of the climate in the region,

• their will to collaborate with our team each year

We aim to blend our know-how and dedication to detail with each of the growers’ experience and love for their plot; all become very easy when the bond is our passion for vine-growing, for the earth.

We source each variety we use for a wine from diverse plots from distinctive regions and terroirs (e.g. Xinomavro comes from 4 different PDO regions: Naoussa, Amyndeon, Rapsani, and Goumenissa). Although working with several regions may be costly both time and money-wise, compared to having our own vineyards, our effort is reflected in the high quality of the fruit.

Our approach in the winery is also based on minimal intervention and environmentally friendly techniques. We work in detail; we respect and follow every plot’s profile, treating each one as a single lot: small tanks are used for this reason. Apla White, for example, is a blend of 29 different vinifications! This requires hard work from our end, but it helps us evolve year by year as we understand better each of our vineyards, and at the same time, we create complex wines. The vinification in smaller vats from clay (amphoras), concrete, and big barrels also helps in this direction. The absence of new oak in the aging process allows the preservation of fruit and elegance in our multi-times awarded wines.

All the above are very important for our goal: to deliver constantly high value to partners and their/our clients. That’s the main reason our wines show dynamic growth in sales both domestically and in the export markets in such a short period.

Oenops wines

Vegetables & legumes dishes and wine

In the casserole and in the oven

What would Greek Mediterranean cooking be without the plethora of healthy, delicious dishes based on vegetables and legumes?

VEGETABLES + WINES

Stuffed tomatoes + rosé Xinomavro

Stuffed peppers + rosé Limniona

Cabbage rolls + rosé sparkling Xinomavro

Green bean casserole + rosé Agiorgitiko, Cabernet Sauvignon

Eggplants in red sauce + Limnio, Kotsifali

Moussaka or eggplants filled with ground beef (papoutsakia) + Xinomavro, Syrah

Okra + rosé Agiorgitiko, Cabernet Sauvignon

Okra with chicken + Savatiano, Roditis

LEGUMES + WINES

Legume soups (lima bean soup, lentils or chickpea soup) + rosé Xinomavro, Limniona

Lima beans oven-baked with tomato (gigantes) + Xinomavro, Vlahiko

Black-eyed peas + Agiorgitiko, Limnio, Mavro Kalavritino

Chickpeas from Sifnos island + Limnio, Merlot, Liatiko

There is a wealth of vegetable and legume dishes in Greek cookery.

Vegetable dishes

Vegetable cookery falls into two large categories:

• the gemista dishes stuffed or rolled vegetables

• and the lathera, literaly “oily” referring to the myriads stews and stove-top casseroles where olive oil traditionally is poured without restraint and provides the basic flavour to the dish.

Gemista: We, the Greeks have been wrapping our food for millennia. Today, the green cabbage and the grape leaf are by far the most commonly filled foliage. Ground meat (lamb, beef, and sometimes pork), rice, pine nuts, raisins, onions, herbs and eggplant or squash pulp are all to be found among the stuffed and rolled vegetables.

Meatless stuffed vegetables are called “orphans”.

Lathera & summer vegetables: okra, green beans, eggplants, peppers, zucchini and tomatoes. These are the protagonist foods of the Greek summer and the base for the delicious summer casseroles with olive oil and oven-baked delicacies. Each of the vegetables is combined with one or more of the rest, as well as with greens, legumes, herbs and spices.

Onions and garlic are always present in the casseroles, while others – despite the fact that the Greek dietary code requires the absence of animal products from casseroles – include meat, fish or seafood in the pot.

Legumes

In the ancient years, Greeks consumed legumes such as lentil, chickpeas, split peas (known as fava), and green peas. All of them are still widely consumed in Greece nowadays.

They are an essential nutritional element and many areas all over Greece, especially in Macedonia, are home to beans of Protected Designation of Origin. The famous Greek “gigantes” (lima beans – gigantes means giants) and the white beans of various sizes thrive in the fertile and wet soil of the rainy Greek North.

Boiled, steamed, in salads, soups, puree, cooked in casseroles, mixed, fried or even baked. Legumes may be served in dozens of ways. They are baked into casseroles alone; or cooked into stews with the help of eggplants or spinach. They are simmered into something between soup and solid, as is the case with the green and yellow split pea. It’s boiled to a smooth puree, topped with ample raw onions and doused with olive oil.

Traditionally, Greeks eat beans at least once a week.

Quality in the glass that highlights the quality on the plate.

With prominent aromas of strawberry and raspberry, it is an ideal accompaniment for pasta and white meats, fresh tomato sauce, shrimps, and charcuterie with melon and figs.

Vegetables & legumes dishes + wines

Stuffed grape leaves (Dolmades)

Grape leaves stuffed with rice, fresh parsley and mint is a delicious, favourite summer dish throughout Greece.

Ktima Gerovassiliou white 2022

Ktima Gerovassiliou

P.G.I. Epanomi / 13.60€

Varietal composition: Malagousia, Assyrtiko

It’s easy to fall for this charming blend of Malagousia & Assyrtiko, which pioneer winemaker Vangelis Gerovassiliou sources from estate’s vineyard in Epanomi, Thessaloniki. Clean and refreshing, it offers thrilling exotic fruit nose, fresh citrus aromas and flavours. Its gentle silkiness carries notes of green pepper and lemon zest, sweet in the middle, dry in the end.

Puree of split pea (Fava)

Fava in Greece refers to a dish of creamy pureed green or yellow split peas. It is a standard fare throughout the country, however the one of Santorini is legendary. It does not matter how many times you taste it while on the island, they are never enough. Bring some back with you…

+ Assyrtiko 2022

Santo Wines

P.D.O. Santorini / 24.00€

Varietal composition: Assyrtiko 100%

A pure expression of Assyrtiko made in the classic style. This Santorini reveals rich mineral and flower aromas, as well as a citrus-flavoured character. Somehow it combines fabulously fruit, honey and spice flavours with a savoury minerality, leading to a dry finish. You could drink it now or hold it 3 years or more.

Stuffed zucchini blossoms

The beautiful, large, fragile yellow flowers of the zucchini stuffed with a rice, onion and garlic filling is one of the truly special dishes in Greek cookery.

Cassiopeia

Dourakis Winery

20.00€

Varietal composition: Romeiko 100%

Off-dry, with balanced bubbles and a characterful flavour, this savoury sparkling is based on peculiar reddish grape Romeiko. Dourakis Winery in Chania, Crete offers a fine version of the variety: bright and fruity, bouncing with ripe peaches, white flowers and a white spice note.

Fresh green bean ragout

Simple, earthy dish is a country fare at its best and calls out for feta cheese and good bread. Usually serves cold.

Monemvasia

Monemvasia Winery – Tsimbidis

P.G.I. Lakonia / 11.90€

Varietal composition: Monemvasia 100%

If you wondered what a wine, made from Monemvasia, the rare white grape of Laconia/Peloponnese and Paros/Aegean islands, tasted like, this wine would certainly give you an idea of the combination of aromatic finesse and buttery aftertaste. Exotic aromas of peaches, apricots and citrus trees fruit finish.

Okra and chicken stew

We call okra by its Arabic name, bamya/bamyes in the plural.

Vosporos

Georgiadis Canteen

Traditional Appellation Retsina / 8.80€

Varietal composition: Roditis, Malagousia

Vibrant pale yellow colour leads to beautiful nose of flowers, herbs, citrus and hints of green pepper spice in the aftertaste. Appealing and refreshing this Retsina shows good varietal flavours and pine typicity. Wine’s fresh and round flavour matches perfectly the Mediterranean cuisine.

Stuffed tomatoes (Gemista)

They are the stars of the most beloved oven-baked dish cooked with olive oil and many stuffed vegetables. Try them meatless, with ground beef in the filling or with a filling of ground beef, raisins and pine nuts.

Apla rosé 2022

Oenops Wines

Varietal wine / 13.00€

Varietal composition: Xinomavro 60%, Limniona 20%, CS 20%

This full bodied and layered rosé is an alluring pink hue colour made with Xinomavro, Limniona and CS grapes. Oenologist and wine maker Nikos Karatzas targets certain vineyard parcels of 15-45 years old specifically for this wine which shows terrific personality. Expect flavours and aromas of orange, cherries and strawberries with fine hints of tomato and wild herbs. A lovely acidity makes it a delight to drink in the warm summer months.

Onion-stuffed baked eggplants (Imam Bayaldi)

This is a real classic throughout Greece and the near East. Its name is a reference to the fact that it is, indeed, a delicious, still filling dish! So filling that even the priest (imam) gorged himself and swooned (bayaldi).

+ Grace 2022

Anhydrous Winery

P.G.I. Cyclades / 16.40€

Varietal composition: Mantilaria 85%, Aidani 15%

In this appealing and refreshing rosé of Anhydrous (meaning arid, waterless) Winery, Mantilaria (the main red variety of Aegean islands) marries white Aidani. Pale pink in colour, with really nicely judged red cherry and stone fruits, as well as some lemony acidity. Wine’s round flavour and tannic touch matches perfectly the Mediterranean cuisine.

ΑΚΑDIΜΙΑ ART RESTAURANT

The Akadimia Art Restaurant is exactly what it promises: A wonderful place of art and gastronomy with Mediterranean cuisine and art events

The Akadimia Art Restaurant is a warm space with a friendly environment, a special aesthetic with artworks adorning the space and a wonderful cuisine. The passion and creativity of its owners, Konstantinos Markos and Konstantinos Garganis, have succeeded in combining these two loves in a place that is addressed to those who seek an outing different from the usual.

The delicate flavours are based around a basic axis. That of excellent quality. Fresh raw materials - many of which come from their orchard - always in season, most of them organic, make up the raw material for the imaginative dishes you will enjoy at Akadimia. Of course, a special meal becomes ideal when accompanied by the right wine. In Akadimia the wine list is updated with a wonderful selection of wines.

All of the above can be enjoyed inside the restaurant, as well as on the beautiful pedestrian street of Agios Minas or in its lovely courtyard, which in summer it is truly an oasis of beauty in the centre of Thessaloniki.

Fish, seafood and wine: a love affair

Fish, fish and yet again... fish! Heavenly food. Delicious, light, recommended in diets, absolutely perfect for the summer

FISH & SEAFOOD + WINE

Octopus stew + rosé

Mussel’s risotto + Malagousia, SB

Shrimp saganaki + rosé

Monkfish saganaki + Assyrtiko, Chardonnay

Pan-fried cod with garlic sauce + Moschofilero, Malagousia

Small fried fish + Retsina, Moschofilero, Malagousia, Vilana, Roditis, Savatiano

Sardine + Retsina

Sole meunière + Vidiano, Chardonnay

Red mullet + rosé

Seabream + Assyrtiko

Bonito, Mackerel + Assyrtiko, Robola, Chardonnay, Viognier

White groupers, dusky groupers + Assyrtiko

Shells (ostraka), oysters (stridia), carpet shells (kidonia), shrimps (garida), crayfish (karavida), mussels (midia), calamari and squid (soupies).

Shiny, blade-long joey mackerel (skoubri), ash coloured chub mackerel (kolios), striped seabreams (sargos), silver white pandoras (lithrini), huge bonitos (palamida) and gilthead seabreams (tsipoura), white soles (glossa) and sharp snout seabreams (hiona), wide red skates (vatos), red mullets (barbouni), humble pickerels (marida) and discrete sardines (sardela), pilchard (gavros), sand smelts (atherina).

Grilled, fried or boiled with a few salt grains and a lemon juice with olive oil dressing, or served with white sauces or even dark ones, with wine and tomato, fish are the true summer divas. To save you from the cumbersome task of selecting the appropriate wine, we will do that for you. So here is our advice:

SEAFOOD

Oysters

Oysters are a top delicacy. And when you find yourselves in front of the platter in which the ivory oyster shells are sparkling, rest assured that a fine, very dry sparkling wine will offer moments of gastronomical pleasure. Alternatively, try a Greek Chardonnay Burgundy style, a mature Assyrtiko or a Robola.

Mussels

When you come across totally fresh and extremely delicious, robust mussels marinière or mussels saganaki (with cheese and tomato sauce), drench your sea treats with a perky, white wine. Wines from Assyrtiko, Robola and Debina close the deal. A mussel pilaf, teeming with aromas of sea and herbs, can be enjoyed with a Malagousia with a herby character, a Moschofilero, a Vidiano.

Scallops

Serve with a fleshy Assyrtiko or Chardonnay.

Octopus

Grilled or cooked in olive oil and vinegar, it is the perfect “mezes” (appetizer) for tsipouro (grape distillate). However, when cooked in fresh tomato and macaroni or in a well-reduced “stifado” (a dish with tomato sauce and onions), it can be accompanied by a cool rosé Xinomavro or Merlot.

Grilled shrimp

Wines from Malagousia, elegant rosé Moschofilero, fresh Sauvignon Blanc with good balance between

the alcohol and the acidity, as well as aromatic finesse, are ideal for delicate shrimp.

Crayfish

Fine crayfish and the more humble slipper lobster with the sweet flesh should be paired with a Chardonnay or a delicate rosé.

Lobster

Delicious, sweet flesh with intense taste and playful, stringy texture. The lord of the sea deserves a first-class wine! In this case, instinct will lead us to a top-class Assyrtiko or Chardonnay with a full, rich taste and nice acidity. Especially, if this noble shellfish is served with a rich sauce, these wines will underline and contrast its full flavour. If your lobster is simply enjoyed grilled or boiled, a delicate Malagousia, Moschofilero, Sauvignon Blanc will be perfect company, and so will a dry sparkling wine.

FISH

Small fried fish

The small fish, especially the humble pickerels and anchovies, will certainly be worth using your frying pan. The light taste, their crispy texture and the inevitable greasiness caused by the frying process, will naturally lead you to white wines with a faint taste of lemon. They are totally compatible to Retsina. Among your next choices, which will not disappoint you, could be a Moschofilero, a Vilana, a Savatiano or a good Roditis. The same wines go well with the typically Aegean culinary challenge: the mullet.

Fried fish with white sauce

When faced with a well buttered meunier sole, toadfish tails poached with mustard, or even a fine seabass in white sauce, assorted with small and round potatoes, like ivory buttons, you need to turn to more full-bodied but still, lively wines. I cannot think of a better choice than a Vidiano or Chardonnay that has been slightly aged in the embrace of an oak barrel.

Fish in love with the grill

This is the silver-grey gilthead seabream with its royal crown, the tender sea bream, the aristocratic dentex, and our beloved striped seabream. The crème de la crème, as many believe, of fish is full of iodine. With a rich, sweet flesh and chewy texture showcased by unprocessed salt. They all go well with the acute zippiness and the metallic aftertaste of the Assyrtiko, especially those grown in Santorini.

Fatty fish

Bear in mind that the fatter the fish, the more it needs a strong wine with higher alcoholic volume and a rich taste. Which means that if you are about to treat yourself to a generous salmon or a bonito filet, or a joey mackerel filet, you’d better opt for an equally generous white wine, be it an Assyrtiko, a Robola, a Chardonnay or a Viognier. But if you go for a grilled sardine, I will kindly ask you to indulge yourself to a new generation retsina, with its fine aromas and its discrete raisin taste.

Big, open sea fish

White groupers (sfirida), dusky groupers (rofos), greater amberjacks (mayiatiko) and tunas (tonos). Those fantastic... monsters threatening the whole universe with their huge mouths, can be cooked in many ways. They can be grilled, cooked on steam or be buttered in the oven but they always offer their tight flesh and their rich, delicious taste. They demand a wine partner of a similar gravity. Therefore, you should put your richest aged Assyrtiko on ice. But if you like your fish cooked with tomato, garlic and wine, then I dare you to accompany it with a mild, fresh and light red, such as a young Agiorgitiko.

Fish, seafood + wines

Seashells

When you find yourself in front of a platter full of shiny oysters, cockles, scallops and carpet shells try an Assyrtiko.

+ Skitali 2021

Winery

P.D.O. Santorini / 40.90€

Varietal composition: Assyrtiko 100%

A blend of two separate vineyards -from 40-80 years old vines. On the nose, it is very expressive with stone fruit and floral undertones. On the palate, it delivers high complexity and that characteristic touch of salinity that you often get with Assyrtiko planted on Santorini.

Macaroni with clams

Greek spaghetti alle vongole with tender fresh clams in a garlicy sauce.

+

San Gerasimo 2022

Orealios Gaea

P.D.O. Robola / 13.50€

Varietal composition: Assyrtiko 100%

A true taste of Kefalonia in a glass! Textbook Robola from the island’s Coop and the upland vineyards of Omala: crystalline, with no shortage of fruit and hints of minerals. Complete, confident and zesty. Crisp and clean, is a superior example of Robola’s wonderful purity and typicity.

Salonika-style mussels

Nobody knows why Thessaloniki claims so many good mussel mezedes, better seasoned, spicier and more imaginative than any other Greek city. Mussel risotto (mydopilafo) and mussels stuffed with rice and herbs are two classics.

Malagousia 2022

Arvanitidis Estate

P.G.I. Thessaloniki / 12.40€

Varietal composition: Malagousia 100%

A classic Malagousia for purists made with grapes sourced from the semimountainous region of Askos, Thessaloniki. It delivers classic notes of lime, which leads to delicious flavours of aromatic herbs and basil on a harmonious, crisp palate.

Cuttlefish and fennel stew

Cuttlefish, olives, fennel and garlic combine to make a delicious Cretan dish.

These 11 Limited Edition 2022

Michalakis Estate

14.00€

Varietal composition: Kotsifali, Syrah, Grenache Rouge

Michalakis blends Cretan grape Kotsifali, Syrah and Grenache Rouge to create this crisp and refreshing wine. Pale pink colour. A fresh, fragrant, dry rosé with flavours of pomegranate, cherries, strawberries and herbs.

Shrimp saganaki

Shrimp cooked in the skillet in a tangy feta cheese and savoury tomato sauce.

Alfega 2022

Domaine Hatzimihalis

P.G.I. Atalanti Valley / 14.30€

Varietal composition: Malagousia 50%, Syrah 35%, Grenache Rouge 15% Red fruits with an elegant mouthfeel and a piquant aftertaste are the characteristics of this medium-to-full-bodied rosé wine. A good mouthwatering finish wakes up the palate and gets it ready for spicy foods.

Octopus stewed in red wine

This is a tangy, exotic dish that’s beautiful to look at -with plump, purplish pieces of octopus- as it is to eat. It is usually served over plain rice.

Ping Bang 2022

Wine Art Estate

Varietal wine / 15.00€

Varietal composition: Touriga Nacional 100%

Wine Art Estate’s second rosé label is a mesmerizing 100% Touriga Nacional that performs impressively in the mouth thanks to the full body that rosé wine lovers crave. Sturdy and dry with a round palate of berries, herbs and spice. Crisp acidity and firm tannin (firm for rosé) makes a match with Greek summer dishes.

Small fried fishes

The light taste, crispy texture and the inevitable greasiness caused by the frying process, will naturally lead you to a traditional Retsina.

Retsina Georgiadis New Generation

Georgiadis Bros

Traditional Appellation Retsina / 1.90€ (500 ml)

Varietal composition: Roditis 80%, Malagousia 20% Blond in colour and beautifully balanced, with sharp aftertaste and a hint of Chios mastic, this retsina is a prime example of Georgiadis Bros ability to combine long standing traditions with dynamic innovation.

Pan-fried cod with garlic puree

Pan-fried cod or fresh shark is a classic Greek meal. Shredded cabbage salad and garlic puree are the two classics that almost always accompany the dish.

Thea 2021

Semeli

P.D.O. Mantinia / 14.90€

Varietal composition: Moschofilero 100%

Single vineyard Moschofilero grown in the mountainous vineyards of the Estate (700 m). A different approach of the grape, it combines freshness with complexity and richness. The nose, intense and expressive, spreads floral elements, fruits but also notes of honeydew and herbs.

Fried red mullets (barbunya)

Deep-frying is the most popular way of cooking small-to medium-size whole fish, and delicious red mullet are among the most prized.

DCL rosé 2022

Domaine Costa Lazaridi

P.G.I. Drama / 17.80€

Varietal composition: Merlot 60%, Agiorgitiko 20%, Grenache Rouge 20%, This gorgeous rosé is a blend of three varieties grown in estate’s vineyard in Drama. Groovy and crisp, slightly ‘grapefruity’ in both colour and flavour, it has a lovely litchi pink hue, a sour-cherries-raspberry-with-hints-of-herbs nose and a very complex taste, which is a balance of fruity and spicy.

Grilled sea bass (rofos)

The tender sea bass is in love with the grill!

Assyrtiko by Gaia Wild Ferment 2021

Gaia Wines

P.D.O. Santorini / 31.60€

Varietal composition: Assyrtiko 100%

A pure expression of Assyrtiko that is fermented by wild yeasts strains in small inox tanks and oak and acacia barrels. This is a truly outstanding wine that boasts impeccable intensity and elegance. It possesses great intensity, good acidity to bring it into balance, citrus and smoke in the mix too.

Poached sea bream (fagri)

Served with a creamy lemon sauce.

Santorini 2022

Domaine Sigalas

P.D.O. Santorini / 28.50€

Varietal composition: Assyrtiko 100%

Sigalas’s Assyrtiko always delivers great quality in just about any vintage. Vibrant and youthful, this beauty is pure pleasure with fresh citrus aromas bursting from the glass, layers of mineral notes and a core of tangy acid.

Grilled sea bream (synagrida)

The crème de la crème, as many believe, of fish is full of iodine and love the grill.

Cuvée Evdemon 2019

Argyros Estate

P.D.O. Santorini / 52.00€

Varietal composition: Assyrtiko 100%

A very elegant and smartly oaked Assyrtiko combines a solid core of citrus fruit along with ripe apple, honey and roasted hazelnuts. Vivacious on the palate, full-bodied and layered with salty complexity on the long finish. Brilliant now, it should evolve nicely over the next 15 years.

Grilled dusky grouper

This fantastic... monster, threatening the whole universe with its huge mouth, is ideal for grilling.

Emphasis Chardonnay 2022

Pavlidis Estate

P.G.I. Drama / 18.60€

Varietal composition: Chardonnay 100%

A premium Greek Chardonnay determined to expand beyond variety’s full potential! Barrique fermentation + 6 months fine lees contact. Result: ultra-ripe fruit character + hints of oak, great intensity, pure enjoyment! The wine offers the generous textural richness of a well-grown Chardonnay while finishing clean and tight…

Marinated sardines

Greek sushi! A real summer dish that you can also have on the beach.

The tear of the Pine 2022

Domaine Stelios Kechris

Traditional Appellation / 16.50€

With this elegant retsina Stelios Kechris has captured the perfect balance between pine and grapes. The ripe fruit ably supports the toasty oak tones from fermentation + 6 months maturation in new oak barrels. A must try for retsina lovers looking for something different.

Meat and Wine: a passionate affair

ΜΕΑΤ + WINE

Chicken with green olives + SB

Chicken in mustard sauce + Malagousia, Chardonnay

Apricot and prunes chicken stew + sweat Muscat of Samos

Hen stew with trahana (Greek grain product) + rosé

Stuffed turkey + Agiorgitiko, Merlot

Lamb fricassee + Assyrtiko

Lamb + Xinomavro, Limniona, Limnio

Roast kid with herbs + rosé

Braised pork with prunes + Xinomavro, Mavrodaphne of Patras

Lagoto @Arkadia/Peloponnese (braised veal) + Agiorgitiko, Cabernet Sauvignon

Wild boar salmis + Xinomavro, Mavrodaphne, Syrah

Meat and wine are involved in an affair full of passion! And like in all…passionate relationships, in this case also, no general rule of harmony applies.

The determining factors in their combination are the kind of meat, the cooking method and the side sauces.

The temperature of the food is also significant.

Moreover, spices also affect the selection. An intense spice like curry plays an important role in the flavour character of the dish, more important than its main ingredient, and it demands all of our attention when it comes to the wine selection.

Even the side dishes, like cooked vegetables, raw salad or french fries, play their part.

In general, the basic guidelines for the pairing partners of meats may lead us to the following choices:

• Pork + rich whites and young reds

• Goat’s meat + fatty whites

• Lamb + elegant, soft reds

• Beef and veal + soft reds

• Game + aged reds with profound bouquet, robust with a rich body.

More guidelines

Dishes served cold are looking for lighter wines as opposed to hot, rich dishes or charbroiled foods.

Grilled meats are paired with red wines with ripe fruit, slightly spicy, and a pleasant hint of acidity. Juicy wines, without too many tannins and high alcohol, which will intensify the relatively dry sensation of grilled meat. Ideal cases are the fresh wines of Agiorgitiko and Merlot.

Foods that are quite spicy and hot are searching for wines without much oak, with ripe and juicy fruit.

Savoury dishes require acidity, therefore white dry wines.

Meats with herb sauces are the best companions for rich red wines.

In regards to meat cooked with fruit (quince, figs, etc.), honey or anything sweet, it is best to provide a supple wine, a Merlot or an Agiorgitiko.

Delight in every choice you make.

With the premium range of Selection Dulano cold cuts you can start your day enjoying a really rich brunch. Discover the Italian variety and make your every moment even more delicious, even more enjoyable.

Discover unique flavors cold meats at the best Lidl prices, exclusively in our stores.

Meat + wines

Chicken braised with red wine

The Greek coq au vin simmered for hours in the skillet. Homemade pasta, plain rice or mashed potatoes belong with this dish.

+

Limniona 2020

Theopetra Estate

P.G.I. Meteora / 21.10€

Varietal composition: Limniona 100%

This organic Limniona is a serious red wine, complex with ground coffee/violet/ black pepper aromas. The palate is powerful with mocha flavours intertwined with spicy oak and powerful tannins.

Apricot and prunes chicken stew

The central idea is to create a dish in which hot, sour and sweet flavours are in balance. Dare to pair it with a dessert wine.

+

Samos Vin Doux 2021

Samos Coop

P.D.O. Samos / 9.10€ (500 ml)

Varietal composition: Muscat Blanc 100%

Vin Doux is probably UWC Samos’ most popular wine. This Vin de Liqueur opens with a bright golden colour and very distinctive aromas of peach jam, orange peel and rose bud. It is a fresh expression of Greece White Muscat sweet wines that peels off with charming layers of summer fruit on the finish.

Braised pork with celery and leeks

This is one of the all-time classics dishes on the Sunday and festive Greek table.

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Lefko Gramma 2022

Boutari

P.G.I. Macedonia / 10.50€

Varietal composition: Assyrtiko 55%, Malagousia 25%, Sauvignon Blanc 20%

From Boutari, one of the most recognized Greek names in the world of wine today, comes this particularly delicate blend of grapes grown in Amyndeon. In your glass you will find all the mineral and citrus of Assyrtiko, the flowers of Malagouzia and the fresh, pungency of fine Sauvignon Blanc.

Lamb Fricassee

A unique, authentic, traditional Greek dish which has tender lamb, lettuce and a delicious egg & lemon (avgolemono) sauce.

+

Ovilos white 2022

Ktima Vivlia Chora

P.G.I. Pangeon / 28.50€

Varietal composition: Assyrtiko 50%, Sémillon 50%

When it comes to northern Greek wineries, legendary estate Vivlia Chora is one of the best. The iconic producers from Pangeon Mount offer us this multi awardwinning white. The flavour freshness, lemony power, richness and length are simply remarkable to behold and experience!

Sofrito

The tender veal in this traditional Corfiot dish with the mellow, full of aromas sauce, will take off next to a full-flavoured white with the right barrel.

Lexis K 2021

Zacharias Winery

Varietal Wine / 15.00€

Varietal composition: Kidonitsa 100%

The indigenous Kidonitsa grape, is the source material for this rich Peloponnesian white wine. Fermented and matured in French oak, its ripe fruit ably supports the toasty oak tones. Mouth-watering for food but not overpowering.

Kid baked with orzo

Another Greek classic seasoned with rosemary and dried oregano.

Rosé 2022

Ktima Voyatzi Estate

P.G.I. Velvendo / 10.70€

Varietal composition: Xinomavro 60%, Moschomavro 30%, Tsapournakos 10% A pale orange/pink rosé wine from Northern Greece. It’s a beguiling blend that defies convention with aromas of red fruits and roses. A good mouth-watering attack wakes up the palate and gets it ready for spicy foods.

Kebab

Their wine companion is a fresh red or a rosé with a dynamic character.

KA – Kidonitsa & Agiorgotiko

Theodorakakos Estate

P.G.I. Lakonia / 9.00€

2022

Varietal composition: Agiorgitiko 40%, Kidonitsa 60%

This is an attractive rosé wine coming from Peloponnesian vineyard. The colour is pale; the aromas are fruity and effusive in wild strawberry, red cherry, stone fruits and white flowers. Dry and savoury in style, it would be perfect with food.

Lamb burger with goat cheese

With the fluffy, hearty burger you will enjoy a rosé or light red wine.

+ Thymeli 2022

Kotoulas Estate

Varietal wine / 11.00€

Varietal composition: Xinomavro 60%, Preknadi 40%

Made from grapes grown at Northern Greece, this rosé wine is delicately inviting in aroma, with blackberries, strawberry and bubble gum notes. Crisp on the palate with just a touch of tangerine richness on the finish.

Roasted baby pork (Gournopoula)

A famous, traditional dish of Argolida. Is served on baking paper with plenty of salt and pepper. + Geometria Agiorgitiko 2022

Lafazanis Wines

P.G.I. Peloponnese / 9.10€

Varietal composition: Agiorgitiko 100%

Clearly made in a leaner style than high-alcohol cult style, it trades richness for elegance and finesse. Aromatic, showing an expressive character of red fruit and spicy notes, is a wine meant to be enjoyed fresh.

Lamb stew with mint (lagoto)

A traditional Greek stew from the Peloponnese and Ionian islands.

+ Nemea 2020

Palivos Estate

P.D.O. Nemea / 11.80€

Varietal composition: Agiorgitiko 100%

A kaleidoscope of scents and flavours, this Nemea is a fascinating study of Agiorgitiko. With beautiful fruit and spice, rich and appealing, it will age well, giving an always structured, stylish wine.

Smyrna meatballs (soutzoukakia)

A traditional spicy meatballs dish originated in the East by Greeks from Smyrna or Constantinople in Minor Asia. +

Naoussa 2016

Argatia

P.D.O. Naoussa / 17.90€

Varietal composition: Xinomavro 100%

The family-owned Xinomavro vineyards slope down the hillsides in the semimountainous Rodochori, Naoussa. The wine shows delightful spicy character, lovely backbone of acidity and firm tannins that are very appealing even at early stage.

Lamp in a spicy tomato sauce (kapama)

This is a classic preparation that refers to lamb cooked in a slightly sweetened and spicy tomato sauce.

Invicta 2019 Noema

P.D.O. Amyndeon / 13.00€

Varietal composition: Xinomavro 100%

This fine and stylish Xinomavro has it all: appealing scarlet colour, an undertow of red fruits, clove, earthy notes, balance, an elegant mouthfeel and a lovely acidity for pork, lamp and sausage.

Beef stew with eggplant puree

Succulent, melt-in-your-mouth beef stew served over a warm, creamy mash of eggplant and aged cheese. Delicious Smyrna style dish.

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Mercouri Estate 2021

Mercouri Estate

P.G.I. Letrini / 14.90€

Varietal composition: Refosco 85%, Mavrodaphne 15%

From Mercouri beautiful estate, in Ilia, Peloponnese this is an attractive red blend, their flagship wine. The colour is deep ruby; it shows bold aromas, with hints of cherry, roasted nuts and tobacco. On the palate it is well-rounded, harmonious, and rich with a lingering finish. It is ready to drink, but will also reward cellaring.

Braised pork with prunes

This dish is baked with red wine leaving the pork rich and succulent. Prunes add a wonderful sticky sweetness which compliments the salty pork.

+ Taos 2018

Parparrousis Winery

P.G.I. Achaia / 24.60€

Varietal composition: Mavrodaphni 100%

Thanassis Parparoussis vinifies the Mavrodaphne grape to create this dry, dark, almost inky wine, with generous, layered aromas of red fruit, spiced with hints of liquorice and wild mint. In the mouth it is rich, complex and impressive, with soft, round tannins and an endless aftertaste.

Oenotourism

stops Greek wine country: Great wineries to visit

NORTHERN GREECE

Ktima Biblia Chora

40°48’46.45” N 23°59’42.83” E

One of the most beautiful wineries in the Northern Greece landscape and a must-see when touring wine country. Founded by two leading Greek oenologists – Vangelis Gerovassiliou and Vassilis Tsaktsarlis.

Info:

Kokinochori, Kavala

www. bibliachora.gr

Domaine Costa Lazaridi

41°07’51.14”N 24°15’19.01”E

Founded in 1992, is a leading Greek winery and one of the country’s most significant wine-related developments. Famous for its emblematic wine series.

Info:

Adriani, Drama

www.domaine-lazaridi.gr

Nico Lazaridi

41°07’45.54”N 24°16’42.22”E

In the well-designed complex of Nico Lazaridi wine aficionados have the opportunity to taste great wines and visit the impressive art gallery.

Info:

Agora, Drama

www.chateau-lazaridi.com

Wine Art Estate

41°06’09.58”N 24°10’38.53”E

A solid producer from Drama and an elegant winery consisting of two sites linked by an impressive underground tunnel serving as a wine cellar.

Info:

Mikrochori Drama

www.wineartestate.com

Ktima Pavlidis

41°12’03.58”N 23°57’10.62”E

The state of the art equipped unit stands out not only for its functionality, but also for the high level of minimalistic aesthetics and a New World wine philosophy.

Info: Kokkinogia, Drama

www.ktima-pavlidis.gr

Oenogenesis Winery

41°06’59.55”N 24°14’46.14”E

Mountain views, beautiful vineyards and traditional Macedonia manor house architecture are the features of ‘veteran’ oenologist Bakis Tsalkos winery.

Info:

Adriani, Drama www.oenogenesis.gr

Manolesakis Estate

41°08’16.27”N 24°16’12.17”E

The estate has been producing wines with fanatical friends for some 30 years.

Info:

Adriani, Drama

www.manolesakis.gr

Oenops Wines

The clean modern aspect of Oenops wines reflect the philosophy of experienced oenologist Nikos Karatzas.

Info: 3rd km Prosotsani-Kokkinogia, Drama www.oenopswines.gr

Domaine Porto Carras

40°04’35.67” N 23°47’49.21” E Greece’s largest single organic vineyard and one of the largest in Europe enters a new era! Visits to the estate can include a tour of the

winery, wine tasting, walks, picnics among the vines.

Info:

Neos Marmaras, Sithonia, Halkidiki

www.portocarraswines.gr

Ktima Gerovassiliou

40°27’03.47”N 22°55’29.6”E

Vangelis Gerovassiliou is a key player in Greek wine scene since the 1980s and his jewel of winery is a perfect combination of stateof-the-art technology and good looks. Its impressive ine museum hosts a rich program of cultural, scientific and artistic events.

Info:

Epanomi, Thessaloniki

www.gerovassiliou.gr

Arvanitidis Estate

40°44’21.31” N 23°23’13.42” E

Agronomist Thanassis Arvanitidis and his brother George, with deep knowledge of the vine and persistence for quality, installed their own vineyards and their ‘garage’ winery on the eastern slopes of Vertiskos Mountain.

Info:

Askos, Thessaloniki

www.arvanitidis-estate.gr

Stelios Kechris Winery

40°38’53.00” N 22°51’13.90” E

Stelios Kechris, a winemaker born and bred, is one of the forwarders in the realization of the “quality retsina, a contemporary and quality wine based on an age-old tradition”.

Info:

Kalochori, Thessaloniki

www.kechri.gr

Ktima Biblia Chora Costa Lazaridi

Vangelis Gerovassiliou with his son, oenologist Argiris Gerovassiliou

It’s a wonderful Kir-Yianni wine world!

Sunkissed vines on rolling hills in the shadow of the majestic Vermion Mountain. This idyllic scenery blessed by nature is the home of Kir-Yianni Estate, one of the most renowned Greek wineries around the world. Located in Naoussa in Northern Greece, a city that is known as the heartland of the celebrated red variety of Xinomavro, it is just a 90-minute drive from Thessaloniki.

Arriving at Kir-Yianni is very much like stepping into a vibrant, openhearted world of authentic charm, unpretentious elegance, and a cool adventurous spirit seeking to exploring both long-lasting traditions and inspiring possibilities of Greek wines; traits growing out from the iconic founder Yiannis Boutaris and his son Stellios, 5th generation winemaker, that carries on and, most importantly, recreates this outstanding heritage for the last two decades.

No wonder this originative Kir-Yianni DNA is fully embraced by the wine tourism facilities that were completed in 2022. Truly, it is so much more than standard tours and tastings. Around wine and its production from vine to glass, a fascinating world has emerged, beautifully adjusted to the natural surroundings, the local traditions, and the impactful story of the trail blazing Stellios’ family.

What makes a visit to Kir-Yianni special is that everyone feels instantly like home, connected and relevant to the place, the history, and its vibes, whether looking to relax over a wine picnic with friends by the lake, take an electric bike ride following the trails among the vines, or explore the Estate’s legacy with a Xinomavro vertical tasting of rare Ramnista vintages. A monthly agenda -available online at the Estate’s website and social media- is set up in a timely manner by the restless Kir-Yianni Hospitality team packed with diverse activities and events for all wine enthusiasts -from newcomers to savvies.

As wine and food go hand in hand, one should really try Kir-Yianni’s menu offered at the equally candid restaurant. The awarded Chef Kiriaki Fotopoulou gracefully blends her creativity with local culinary traditions, offering a feast of flavors that complement Kir-Yianni wines in perfect harmony. Even more so, every dish reflects a mindful minimumwaste philosophy that respects the land, the produce,and the fascinating “cucina povera” culinary heritage of Naoussa. Contemporary take on old recipes, while tasting the just-released Kir-Yianni MALAGOUSIA Single Vineyard from a tiny high-altitude block at the Estate’s vineyard in Amyndeon, or AGATHOTO, a sophisticated single vineyard rosé from Xinomavro, grown on the small vineyard in Gastra.

As vacation mode is on, visiting Kir-Yianni in Naoussa is a must-do. An experiential discovery, a cool wine trip, a chance to relax, learn, taste, enjoy, share. Extra bonus on selected summer nights, open-air cinema with a glass of your favorite Kir-Yianni wine under the Naoussa sky and just a stone’s throw away from the vines!

Boutari / Naoussa Winery

40°60’48.72” N 22°13’03.23” E

The main production center of this famous Macedonian wine company. A tour of the winery includes a multimedia show called “In the Environs of Naoussa,” about the history of all three vine-growing regions (Naoussa, Goumenissa-Amyndeon) where the Xinomavro flourishes.

Info:

Stenimahos, Imathia www.boutari.gr

Ktima Kir-Yianni / Naoussa

40°40’18.19” B 22°03’26.22” E

In the welcoming environment of the Yiannis Boutari winery you will enjoy the breathtaking views of the vineyards nestled on the slopes of mount Vermion, taste their wines, have lunch at the cosy dining room and learn much about the history of the area’s wine.

Info: Yiannakochori, Naoussa www.kiryianni.gr

Argatia

40°41’22.95” N 22°01’27.12” E

A tour of this small, modern family-run winery by the owner, agricultural expert/oenologist Dr. Haroula Spinthiropoulou, includes an introduction to the principles of organic farming and concludes with a tasting.

Info:

Rodochori, Naoussa www.argatia.gr

Aidarini Winery

40°56’45.34” Ν 22°27’52.63” Ε

The Aidarinis family has been active in the region’s wine and tsipouro production since the end of the 19th century. They welcome

visitors for a tour and wine tasting into their new fully equipped winery as well as their traditional picturesque wine cellars.

Info:

Goumenissa, Kilkis www. aidarini.gr

Alpha Estate

40°41’40.12” B 21°42’24.38” E

Alpha Estate, founded by talented oenologist Angelos Iatridis and vineyard expert Makis Makridis, has discovered exceptional new world charm in this old world region. In their state of the art winery you will enjoy a tour and tasting of their multi award-winning wines.

Info: Amyndeon, Florina www.alpha-estate.com

Ktima Vogiatzi

40ο15’42.22”Β 22ο02’49.73”’Ε

Situated at the entrance of Velvendos village, close to Lake Polyfitos, the winery offers an audiovisual presentation of the estate’s history and its tradition in vine cultivation and winemaking.

Info: Velvendos www.ktimavoyatzi.gr

Zoinos

39°45’15.28” N 20°38’25.66” E At the Zoinos winery you’ll have a tasting of wines produced from the grapes of the local winemakers-members of the cooperative and see how the idea of cooperatives can be combined with modern technical knowledge.

Info: Zitsa, Ioannina www.zoinos.gr

Katogi Averoff

39°46’22.70” N 21°11’08.98” E

Katogi Averoff welcome visitors for a tour and wine tastings in a beautiful building designed according to the traditional architecture of the area.

Info:

Metsovo, Ioannina

www.katogiaveroff.gr

THESSALY & CENTRAL GREECE

Domaine Zafeirakis

39°43’19.51” N 22°16’24.13” E

Christos Zafeirakis, the fourth in the line who continues the family viticulture tradition, takes the business to the next level by bottling fine wines from his private vineyards and achieving the revival the local variety Limniona.

Info

Palaiomylos, Tyrnavos

www.domainezafeirakis.gr

Domaine Hatzimichali

38°48’25.09” B 23°01’25.36” E

Since ‘80s with the first bottled Greek Cabernet Sauvignon that helped to bring out the potential of the ‘small’ wine producers and to this day Dimitris Hatzimichalis and his two sons passionately guide the estate’s choices. A state-of-the-art winery and the estate’s restaurant await the visitors.

Info

Atalanti, Fthiotida

www.hatzimichalis.gr

Avantis Estate

38°26’22.99” B 23°38’32.87” E

Avantis estate is the vision of winemaker Apostolos Mountrihas who put flesh and bones on the family wine tradition, starting the production of quality wines in Mytikas

Kir Yianni Alpha Estate

Domaine Hatzimichali

Πισίνα

Ωράριο λειτουργίας: 10:00 – 18:00

Τιµές: για Εξωτερικούς Επισκέπτες

∆ευτέρα µε Παρασκευή:

Γενική Είσοδος: 25€/άτοµο & 40€/2 άτοµα

Σάββατο, Κυριακή και Επίσηµες Αργίες:

Γενική Είσοδος: 35€/άτοµο & 55€/2 άτοµα

Παιδιά:

0-5 ετών δωρεάν είσοδος

6-12 ετών 50% έκπτωση

Pool

Opening hours: 10:00 – 18:00

Prices: For Non Resident Guests

Monday to Friday:

Entrance fee: 25€/person & 40€/2 persons

Weekends and Public Holidays:

Entrance fee: 35€/person & 55€/2 persons

Children Policy: 0-5 years free entrance

6-12 years 50% discount

about 25 years ago. Today they are one of the top quality Syrah producers in Greece and a famous oenotourism spot.

Info

Mytikas, Halkida, Evia www.avantisestate.gr

Oenotria Land

38°13’53.80” B 23°52’11.92” E

In a gorgeous natural setting you will find the second wine complex of Domaine Costa Lazaridi, the first being in Drama (p. 42). Vineyards, winery, underground ageing cellars and an impressive wine museum provide the visitor with a comprehensive overview of the wine, spirits and vinegar production.

Info

Kapandriti, Attica

www.domaine-lazaridi.gr

Roxani Matsa Estate

37°59’11.89” B 23°51’47.32” E

The Matsa Estate is a historical vineyard cultivated since the end of the 19th century. With the Boutari Corporation’s collaboration, Roxane Matsa, an authentic viniculturist, has undertaken the continuance of this tradition.

Info

Kantza, Attica

www.boutari.gr | www.roxanimatsaestate.com

Kokotos Estate

38°07’23.91” B 23°53’29.53” E

The Kokotos Estate was created in 1970 by George and Anne Kokotos. Today, they keep on cultivating their organic vineyards, producing their wines and welcoming visitors in their family winery which is in complete harmony with the nature.

Info:

Stamata, Attica

www.kokotosestate.gr

Domaine Papagiannakos

37°54’16.42” B 23°59’00.85” E

Vassilis Papagiannakos specializes in Savatiano bottlings from Markopoulo region of Attica. His winery is the first especially designed and built in Greece according to innovative bioclimatic conditions.

Info:

Markopoulo, Attica www.papagiannakos.gr

PELOPONNESE

Domaine Skouras

37°68’96.90” Ν 22°65’47.80” E

Oenologist George Skouras set his own winery in 1986. Today it’s one of the most important names in Greek wine. The welldesigned tour in the state of the art equipped unit will guide you inside charming cellars before leading you to the beautiful wine tasting hall.

Info:

Μalandreni, Argos  www.skouras.gr

• Lafazanis Winery

37°48’48.66” Ν 22°45’56.32” E

One of the largest wineries in Nemea zone, is built at Ancient Kleones, a stone’s throw from the ruins of the ancient temple of Hercules. Through the guided tour, you will learn more on the region’s history, wine production and wine tasting secrets.

Info:

Ancient Kleones, Nemea www.lafazanis.gr

Semeli

37°52΄17.01΄΄N 22°40΄50.37΄΄E

Impressive in architecture and design, Semeli winery affords stunning views of Nemea

vineyards. The estate proposes tour & wine tastings, plus lunch at the dining room and overnight accommodation at the guesthouses.

Info:

Koutsi, Nemea www.semeliestate.gr

Gaia Wines

37°51’22.16” Ν 22°40’12.00” Ε

Gaia Wines’s creators installed their wineries in two excellent wine regions of Greece, Santorini (p. 48) and Nemea. Their labels hide a simple yet ‘challenging’ idea: delve into the limits of Greek varieties through cuttingedge technology and offer to wine lovers the best possible result.

Info:

Koutsi, Nemea www.gaia-wines.gr

Palivou Estate

37°48’26.20” Ν 22°4141.39” E Giorgos Palivos decided in 1995 to turn the old traditional wine press of the family farm into a modern winery. So began the new, very dynamic era for this estate, with the active participation of the new generation that followed.

Info:

Ancient Nemea www.palivos.gr

Tselepos Winery

37°25’45.56” Ν 22°29’21.73” E

Elegant and functional, with the stunning mountains in the background the winery alludes to the architecture of the towers in mountainous Arcadia. The visit includes a walk to the vineyard, the production facilities and cellars, before arriving at the wine tasting hall.

Info:

Rizes, Arkadia

www.tselepos.gr

Kokotos Estate

Skouras Estate

Tselepos Estate

Domaine Spiropoulos

37°37’56.60” N  22°23’09.04” E

The stone tower that rises above the modern winery reveals the Spiropoulos family’s relationship with wine since 1860. With 50 ha vineyards in the Mantinia zone, they are among the most fervent supporters of organic cultivation in the Peloponnese.

Info:

Artemisio, Arkadia www.domainspiropoulos.com

Rouvalis Winery

38°13’14.49” N  22°05’03.57” E

Since its establishment in 1990, this winery figures among the pioneers in the rebirth of quality Greek wine. The contribution of its creator towards cultivating old local grapes was of decisive importance.

Info:

Selinous, Egio www.rouvaliswinery.gr

Cavino – Mega Spileo Estate

38°15’36.91” Ν 22°03’41.81” E

In 1999, Cavino, undertook and re-established the -then untended- vineyard of the Mega Spileo Monastery, spreading in upland Egialia at 800 meters, with a tremendous view overlooking the Vouraïkos gorge.

Info:

Gefira Meganiti, Egio www.cavino.gr, www.megaspileo.gr

Parparoussis Winery

38°16’46.07” Ν 21°45’07.72” E

At the outskirts of Patras the visitors can see the vineyard, the winery and distillery of the Parparoussis family. Follows the tasting of their wines and famous distillates.

Info:

2 Parodos Achileos, Patras www.parparoussis.com

Achaia Claus

38°11’48.88” Ν 21°46’10.83” E

Achaia Clauss was founded in 1861 by the Bavarian Gustav Clauss and is the oldest winery in Greece. The stone buildings, the large carved oak barrels with one centuryold Mavrodaphne, the museum, attract thousands of visitors every year.

Info: Petroto, Achaia www.achaiaclauss.gr

Monemvasia Winery

36°42’25.00” Ν 22°56’48.91” E

The largest winery in Laconia belongs to Monemvasia Winery. Its founder, oenologist George Tsimbidis, conducted research for the identification and re-cultivation of grapes from which the Malvasia wine was made.

Info:

Velies Monemvasia www.malvasiawines.gr

Nestor winery

37°04’07.35” N  21°41’51.09” E

The huge winery lies north of the Bay of Navarino. The elegant reception area is a true ‘window to the sky’ at the centre of Mycenaean land, where viniculture has existed for more than 4,000 years, as proved by archaeological research.

Info:

Pyrgos, Trifilia www.nestorwines.gr

Mercouri Estate

37°40’36.68” Ν 21°18’34.95” E

A farm of unique beauty, overlooking the Ionian Sea. And with its 150 years of tradition in producing olive oil, wine and Corinthian raisin before that, is one of the most historic and beautiful wineries of Greece.

Info:

Korakochori, Ilia

www.mercouri.gr

GREEK ISLANDS

United Winemaking Agricultural Cooperative of Samos (UWC SAMOS)

37°44’59.93” N 26°25’41.82” E

A powerful, dynamic and absolutely successful cooperation, it vinifies around 7.000 tons of the White Muscat in two wineries. Taking advantage of the tourist traffic of the island in order to promote the wines, the Museum of Samos Wine was created.

Info:

Malagari, Samos www.samoswine.gr

Boutari / Santorini Winery

36°22’13.68” N 25°25’29.87” E

The Boutari Winery, with its distinctive white dome, first operated in 1989, and has played a leading role in the viticultural development of the island. Open to the public, it offers its visitors a complete guided tour filled with the magical aura of Santorini.

Info:

Megalochori, Santorini www.boutari.gr

Santo Wines

36°23’15.12” N 25°26’12.28” E

The location of the Union of Santorini Cooperatives’ winery is quite privileged as it has a view of the volcano and attracts thousands of the island’s visitors. The tour includes acquaintance with cellars and ends at the balcony above the Caldera for a wine tasting.

Info:

Pyrgos, Santorini www.santowines.gr

Samos Wine Museum

Gaia Winery

Merkouri Estate

Hatzidakis Winery

36°22’16.40” N 25°26’21.33” E

In 1999, oenologist Haridimos Hatzidakis established the Hatzidakis Winery in Pyrgos. Today, his children continue the winery’s history. Their new unit awaits the visitors for a tour in the vineyards, in the winery and for a tasting of their labels.

Info:

Pyrgos, Santorini www.hatzidakiswines.gr

Argyros Estate

36°22’57.51” N 25°27’53.66” E

Standing in the center of the estate’s main vineyard (40 ha - the largest single vineyard of the island) the new Argyros winery proves the great development for the family that has been producing wine since 1903.

Info:

Mesa Gonia, Santorini www.estate-argyros.com

Gaia Wines

36°23’28.29” N 25°29’08.69” E

Situated on a beach, on the east side of the island, the industrial stone winery built in the beginning of the 1900s used to be a tomato factory until the 1970s. Today, the hightech equipment guarantee contemporary winemaking and ideal conditions for high quality vinegar production.

Info:

Monolithos, Santorini www.gaiawines.gr

Anhydrous Winery

36°23’54.73” N 25°26’53.21” E

Enchanted from the Assyrtiko and the uniqueness of Santorini’s terroir, Apostolos Mountrichas from Avantis Estate in Evia (p. 44) launched their Santorini wines. They welcome

visitors and through wine tours & tastings, wine & food pairing, wine lunch at the restaurant and wine spa cosmetics provide a unique oenotourism experience.

Info:

Fira, Santorini

www.anhydrouswinery.com

Artemis Karamolegos Winery

36°23’17.67” N 25°27’48.21” E Based upon the family’s winemaking tradition since 1952, the winery made a dynamic entry in contemporary winemaking in 2004. They welcome visitors for winery tours and carefully designed series of “interactive” wine tasting experiences.

Info:

Exo Gonia, Santorini www.artemiskaramolegos-winery.com

Domaine Sigalas

36°28’17.20” N 25°23’39.04” E

Domaine Sigalas vinify their wines and welcome visitors in their winery. The scenic location and the positioning of the wine tasting room to the west, affords the opportunity to all guests to enjoy the colours of the setting sun as it descends on the vineyard.

Info:

Oia, Santorini www.sigalas-wine.com

Dourakis Winery

35°20’57.99” B 24°12’10. 98” E 1988 was the year that oenologist Andreas Dourakis decided to utilize its family vineyard at the mountainous village Alikambos. He led it through a steady rising course and in its new winery, inside the privately-owned vineyard.

Info:

Alikambos, Chania

www.dourakiswinery.gr

Boutari / Crete Winery

35°16’31.26” B 23°11’34.99” E

In the early 90’s, the Boutari company set up vineyards at Ktima Fantaxometoho using local varieties, some of which were threatened with extinction, as well as some foreign varieties. Visitors are able to enjoy the view of this vineyard from the impressive, ultramodern-style reception hall of the winery.

Info:

Skalani, Heraklion www.boutari.gr

Diamantakis Winery

35°12’43.18” B 24°59’33.81” E

Diamantakis winery is a modern winery located southwest of the city of Heraklion in the heart of the province Malevizi, outside the village of Kato Assites. Their vineyards are cultivated according to the principles of Integrated Management System.

Info:

Kato Assites, Heraklion www.diamantakiswines.gr

Orealios Gaea

38°09’46.12” Ν 20°35’25.13” E

Right next to the famous monastery of Agios Gerasimos, patron saint of the island, you will find the winery of the Producers’ Cooperative of Robola Cephalonia. In 2005 the unit was completely renovated, and now proposes new labels, an interesting guided tour and a comfortable salle for tasting.

Info:

Omala, Cephalonia www.orealios.gr

Avantis Winery

Santo Wines

Boutari Winery Crete