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Greek wine represents thousands of years of winemaking tradition and the unique Mediterranean terroir in a single bottle. Although Greece is one of the oldest wine producers in the world, today it is undergoing a true renaissance, surprising the world with modern, high-quality wines made from authentic indigenous grape varieties. Whether you are looking for a volcanic white wine from sunny Santorini or a complex red from the mainland, our assortment will open up new, undiscovered flavors and enrich your table.
White dry
Greece
Rose dry
Greece
Red dry
Greece
Sweet sweet
Greece
Red dry
Greece
Contemporary Greek winemaking fascinates not by copying well-known international varieties, but by focusing on its own native (autochthonous) grapes. These are wines characterized by naturally high acidity, distinct minerality, and a very expressive character.
Greece boasts over 300 indigenous grape varieties, but a few have gained worldwide acclaim. The island of Santorini is inseparable from Assyrtiko—this variety produces incredibly crisp white wines with aromas of citrus and sea salt. In Northern Greece, specifically the Naoussa region, Xinomavro reigns supreme, yielding long-lived, complex red wines often compared to Italy's Barolo. In the Peloponnese peninsula, the Nemea region grows Agiorgitiko grapes, which produce smoother wines with red fruit notes and velvety tannins.
Mountainous terrain, constant influence from the sea and wind, and volcanic soils create ideal conditions for world-class winemaking. It is due to these challenging natural conditions that the vines produce a smaller, but highly concentrated and quality-driven harvest.
The Mediterranean diet and local wine are inseparable. Greek wines are crafted to perfectly complement food and enhance its natural flavors.
The mineral and crisp Assyrtiko is an unbeatable companion for fresh oysters, grilled octopus, or white fish. It also pairs fantastically with traditional Greek salads, feta cheese, and olives. Discover great ideas for your table in our snacks for wine section.
A rich, aged Xinomavro or fruity Agiorgitiko is excellent with roasted lamb, traditional moussaka, or savory meat stews. The firm tannins of these wines perfectly balance the richness of the meat.
It is an ideal gift for wine enthusiasts who feel they have "tasted everything" and are looking for new discoveries. Giving a high-class bottle from Santorini or an aged red from Naoussa demonstrates exceptional taste and originality.
To reveal their best characteristics, Greek white wines should be served well-chilled, at 8–10°C. Medium-bodied and full-bodied red wines are most delicious when served at 16–18°C. For long-aged wines, especially those made from Xinomavro, decanting is recommended before serving to allow them to breathe and reveal their full aromatic palette.
