The Wines

The Whites


Assyrtiko hails from the island of Santorini. It’s become synonymous with excellent AOC wines known for their dry finish and an ability to retain its acidity as it ripens. Santorini's volcanic ash soil provides the basis for Assyrtiko's traditional citrus aromas. Planting throughout northern Greece and the Attica region has slightly mellowed this aroma base. When mixed with the other native Santorini grapes Aidani & Athiri, the naturally sweet blend is called Vinsanto.


Athiri also is an ancient Santorini original vintage that has now found a home in Rhodes, Macedonia and Chalkidiki. It produces wines with medium alcohol levels and a moderate palate of flavours with mid-level acidity and structure.


The third Santorini native. Mostly blended with Assyrtiko, it has a moderate palate, medium body and acidity. Pure bottled Aidani has been described as a treat for the discerning wine lover in either in young or mature expressions.


A wine that has been known to evoke northern European whites, this grape processes a crisp, clean, fresh appeal with moderate alcohol and high acidity. Citrus and melon, as well as floral notes predominate & can be enjoyed on its own, although some very interesting blends have been achieved.


The extraordinary work of dedicated professionals over the last 30 years has brought this grape back from near extinction. Recognised now as a world class grape, it produces an intense, aromatic nose of floral and peach with a hint of herb undertones. Sweet versions will also surprise in their quality and complex palate.


Traditionally grown in the high country of the Mantinia plateau in the Peleponnese, this grape encapsulates so much that is worthy of the classic dry Mediterranean white. Described in turn as exotic, fresh, complex and aromatic, this grape please all wine lovers in its traditional form as a full-bodied wine or as a subtle sparkling wine.


Centered mainly in the Ionian island of Cephalonia, this dry white produces citrus  notes reflecting its mineral soil origin. Its subtlety and medium body can be reminiscent of a Chablis.


A grape grown across several regions of Greece (Attica, Thessaly, Macedonia and Peleponnese) this light white derives a citrus base of surprising versatility. Comfortable with most food Roditis is the quintessential summer wine.


Grown mostly in Attica, but also found through Thessaly (Central Greece), this grape is used mostly in the production of Retsina. But nonetheless, this low acidity grape produces a floral note with hints of citrus.


A stable mate to Robola, this Cephalonian is usually blended with its better known peer to provide a more aromatic base.

White Muscat

Muscat is the original sun-lover, whose berries drink in the sunshine to produce its renowned dessert wines. The muscat wines of Rhodes, Rio of Patra, Samos and Cephalonia have won international acclaim for their intense flavours and honeyed aromas. Wine aficionados agree that these wines will find firm friends wherever they go.

The Reds


One of the most noble of the Greek red grapes, Agiorghitiko (meaning St.George's) is grown mainly in the AOC region Nemea in the Peloponnese. It produces wines that stand out for their deep red color and remarkable aromatic complexity. Agiorghitiko’s soft tannins, in combination with its balanced acidity lead to the production of many different styles of wine, ranging from fresh aromatic reds to extraordinary aged reds. It also produces pleasant aromatic rosé wines.
This "King of Nemea" grape from the Peleponnese, produces wines of startling range and balance. From the boldness expected from such a noble grape to a soft, almost seductive rose, Agiorgitko provides the connoisseur with a multifaceted joy.
Young or aged, oaked or un-oaked, Agiorgitiko never ceases to please with its range of tannins from subtle to spicy, and luscious red colour.



The Mandelaria grape, rich in color, is also known as Amorgiano. It is mainly cultivated on the islands of Rhodes and Crete. Mandelaria participates in various Appellations of Origin usually with other grapes such as Monemvassia in Paros, Kotsifali in Crete or as a single variety on the island of Rhodes, producing distinctive red wines.
Predominantly a blending wine, this light bodies and full coloured red whose tannic qualities are enhanced through ageing.



Mavrodaphne, meaning black laurel, is mainly found in the Peloponnesean regions of Achaia and Ilia as well as the Ionian Islands. It is blended with the Korinthiaki grape to produce a delicious fortified dessert wine known as Mavrodaphne. It also yields very good results when blended with Refosco, Agiorghitico and Cabernet Sauvignon grapes.
Found almost exclusively in the northern Peloponnese near Patras, this renowned grape has traditionally produced a sweet wine of intense plum, raisin and prune notes. Recently there is a small but sustained trend to develop its dry cousin of unique flavour and nose.



The predominant grape variety in Macedonia is a native red called Xinomavro, (meaning "acid-black"). The wines made from Xinomavro are known for their superb aging potential and their rich tannic character. Their complex aromas combine such red fruits as gooseberry with hints of olives, spices and dried tomatoes.
The standard-bearer grape of Macedonia, this grandee offers superb aging to produce a wine of renowned diversity of flavours. It can elicit aromas from plum to tomatoe, berries to smoke and almost all in between. Its versatility has seen it produce stunning reds, impressive roses and even distinctive sweet wines. A must for any true lover of the vine.