Top 62 Greek Wines

Vinsanto is a dessert wine hailing from Santorini. It is made with sun-dried Assyrtiko and Aidani grapes. Despite a surprisingly similar name, this Greek wine does not have much in common with the more famous Vin Santo from Tuscany. The grapes are sun-dried for approximately fourteen days and are then fermented and aged. This wine has to be oak-aged for a minimum of two years, but most producers opt for longer maturation. The result is a sweet and dense wine packed with flavor and rich in aromas. Although both grape varieties are white-skinned, Vinsanto will attain a luscious golden color that tends to turn into darker amber hues as the wine ages. On the palate, the wine is honeyed, sweet, and full-bodied, and the aromas are reminiscent of figs, raisins, apricots, caramel, nuts, and sweet spices. Despite concentrated flavors and dense texture, Vinsanto manages to remain balanced by retaining acidity and freshness. In the past, producers sometimes fortified the wines, but modern techniques mainly rely on adding yeast to prolong fermentation and increase the alcohol content. Vinsanto wines need to have a minimum of 9% ABV, but excellent examples usually reach 13% ABV. These wines should always be served chilled. They can be sipped on their own, but they also pair well with desserts and cheese. Young and lighter styles go well with sweet, caramel desserts, while older varieties work well with dark chocolate and nuts. Expand

Naousa is a Greek appellation located in the region of Macedonia. The wines produced under the designation are made exclusively from Xynomavro—an indigenous Greek grape that is often compared to Pinot Noir and Nebbiolo. Naousa wines display the perfect balance of tannins, sugar, and acidity, while the typical aromas and flavors include a complex combination of savory notes that are often reminiscent of dark and red fruit, tomatoes, plums, earth, tobacco, herbs, and spices. Naousa ages exceptionally well and is rarely enjoyed young. Because of its complexity and finesse, it is often cited as one of the finest Greek wines. An ideal pairing for this tannic wine is game, lamb, tomato-based sauces, rich stews, sausages, mushrooms, and aged cheese.Expand

Malagousia is an ancient, white-skinned Greek grape that was saved from extinction by Vangelis Gerovassiliou, who brought it back from obscurity in the 1970s. The grape produces aromatic dry wines, which are usually of excellent quality. It is also used to make dense and perfumed dessert styles. On the nose, the wines display intense aromas often reminiscent of peaches, pears, and tropical fruit, usually with citrusy, herbal, and subtle floral notes. On the palate, they are full-bodied, rich, and round, and the best examples manage to remain lively and fresh. Malagousia can be enjoyed young, but it is also aged, both in steel and oak. Dry wines would pair well with Mediterranean and Asian fare, especially seafood, poultry, pasta dishes, salads, and vegetables. Sweet versions can be a good match with fruit desserts. Expand

Moschofilero is a Greek grape that hails from Peloponnese. It is an aromatic and late-ripening variety that delivers high yields, but it is sometimes sensitive and finicky to grow. Despite its common presence, Moschofilero was only popularized in the 1970s and ’80s, primarily by the producers from PDO Mantinia, the most important wine region for Moschofilero. Varietal Moschofilero wines can be incredibly versatile. They will usually have bright and crisp acidity, which highlights their clean and fresh character. The wines from lower altitudes will usually have more freshness, and those from higher vineyards tend to have a more prominent floral character. Typical aromas are reminiscent of peaches, jasmine, orange blossom, roses, and citrus fruit. Moschofilero is usually enjoyed young, but the best examples sometimes show aging potential. These wines would pair nicely with fish and seafood, poultry, light snacks, spicy dishes, Asian fare, and salads.Expand

This Greek white grape variety is indigenous to the island of Santorini, but it can also be found on other Aegean island such as Paros. The soil of the island, which is rich in volcanic ash, seems to enable the grapes to retain their acidity regardless of how long they ripen, which gives these wines a long aging potential. Its popularity has grown recently due to its unusual character, which does not reflect the hot climate it comes from. Assyrtiko wines are dry, full-bodied white wines with citrus aromas and a pleasant minerality. This wine can also be blended with two other local varieties, Aidani and Athiri, during the production of the sweet wine Vinsanto. The dry version makes a great complement to fish, seafood, and anything salty or briny.Expand

Roditis is a pink-skinned variety from Greece that is cultivated throughout the mainland. It is the second most planted grape in Greece, used both in varietals and blends. The grape was mostly used for bland, inexpensive bulk wines, but the recent shift to quality has slightly improved its reputation. Roditis is terroir-driven, and the grape is multi-clonal (at least three confirmed clones), creating wines with somewhat different characters and features. The best expressions come from old vines and high altitudes, resulting in subtly aromatic wines with a medium body and high acidity, such as those from Aigialia Slopes in the Peloponnese. Typical aromas in these wines are reminiscent of apple, pear, and melon, often with a bit of tart and hints of citrus. Roditis-based wines are not built to age, and most should be enjoyed young. These wines are food-friendly and can pair well with traditional Greek dishes. They would go especially well with appetizers, fish, and lighter Greek dishes. Expand

Nectar is a wine style that hails from Samos. The wine is produced from Muscat Blanc à Petits Grains, which is locally known as Moschato Aspro. The style is made with late-harvested and sun-dried grapes, and the wines have to be oak-aged for at least three years. Nectar has an appealing light amber color. It is a complex and rich wine with an aroma reminiscent of honey, raisins, dried fruits, and nuts. On the palate, they display a good balance of acidity and sweetness, with typical dried fruit, toffee, spicy, and herbal notes. This wine is best paired with desserts, but it can also be a good pairing with savory dishes. It can also be served with pungent blue cheese.Expand

Agiorgitiko is the most widely planted red grape variety in Greece. It is cultivated in several wine regions, but Nemea, where the grape originated, is its most important region. Agiorgitiko is a versatile grape that can be vinified into several styles, and it is often used as a backbone in many Greek blends. It is best known as a full-bodied red, usually coming from Nemea, but it can also be made into young, light red wines, fresh rosés, or dessert styles. Agiorgitiko wines are typically characterized by fruity aromas, which are sometimes accompanied by notes of sweet spices. The wines are soft, and the tannins are present but never aggressive. The acidity is usually low to moderate. Aged and oak-aged styles are more tannic, with more concentrated, complex flavors. Agiorgitiko wines are usually food-friendly and can pair with a variety of dishes. They are a good match with red meat, sausages, stews, lamb, and pasta dishes. Expand

Xinomavro is a noble Greek red grape mostly cultivated in northern Greece. It is the second most planted dark-skinned grape in the country that is often compared to the legendary Italian Nebbiolo. The grape is usually made into dry red wines with a strong savory character, great personality, and good acidity. The best examples come from Naousa PDO. In their youth, wines made from Xinomavro are tannic and high in acidity, but they will typically gain complexity and elegance as they age. The typical aroma found in these wines is reminiscent of sour cherries and pomegranate, along with hints of tomatoes, mushrooms, spice, and black olives. Best examples can be aged for several years, even decades, creating wines with complex floral, herbal, spice, and leather-like notes. The wines are pale and can gradually lose pigment, gaining brick-like color as they age. Xinomavro has several known clones, and the type will also influence the final character of the wine. Traditional Xinomavro will be savory, earthy, and less fruity, but modern winemakers now often turn to different techniques, creating fruit-forward wines with more color, a softer palate, and less acidity. Apart from classic dry style, Xinomavro can also produce wonderful rosés and sparkling wines. Xinovamro pairs with lamb, richly-flavored stews, braised beef, and tomato-based sauces. The name Xinomavro is a portmanteau of xino (sour or acidic) and mavro (black).Expand

Often dubbed as a true Mediterranean grape, this red-skinned variety from Greece typically produces aromatic wines that are high in alcohol but usually lack acidity and color. This is why Kostifali is mainly used in blends—most commonly with local Mandilaria. The grape is traditionally cultivated on Crete. Kostifali is a high-yield grape, and despite its downsides, it can produce light, approachable, and balanced wines with a fruity character and hints of spices, herbs, and flowers. These wines are soft and mostly enjoyed young. Both varietals and blends made with Kostifali can easily pair with various dishes. They go well with Mediterranean cuisine, including roasts, sausages, casseroles, pasta dishes, and cheese. Expand

Estate Argyros is a family-owned winery on the island of Santorini, founded in 1903 in the village of Episkopi Gonia, in the heart of the island’s volcanic wine-growing zone. The estate covers more than 120 hectares of vineyards, making Argyros one of the largest private vineyard owners on Santorini. Most vines are 70-100 years old, while some parcels of Assyrtiko exceed 150-200 years, resulting in extremely low yields but grapes of remarkable concentration and purity. The terroir is harsh and distinctive - volcanic, rocky and sandy soil with almost no organic material, naturally protecting the vines from disease and allowing them to remain ungrafted on their original rootstock. The traditional training method known as kouloura, where the vine is shaped into a basket, protects the grapes from strong winds and intense sun. The winery is especially devoted to the native variety Assyrtiko, which here expresses a unique combination of salinity, minerality and sharp linear structure. Argyros combines minimal intervention in the vineyard with precise winemaking, preserving both varietal character and terroir expression. Their dry Assyrtiko wines are known for high acidity, tension and exceptional aging potential. The estate also produces other indigenous varieties such as Aidani and Mavrotragano. A signature of the winery is Vinsanto, a traditional dessert wine made from sun-dried grapes and aged for years in oak barrels, resulting in deep complexity and richness.Expand

Domaine Economou is one of the most distinctive and unconventional wineries in Greece, located on the Ziros plateau in eastern Crete, where winemaker Yiannis Economou has developed a highly individual approach since the mid-1990s, shaped by his experience in Bordeaux, Piedmont, and Germany, while remaining deeply rooted in local terroir and indigenous grape varieties such as Liatiko, Mandilari, Vilana, and Thrapsathiri; the vineyards lie at elevations of around 600–650 meters in a rugged, wind-exposed environment, with old, often ungrafted vines that yield low quantities but high concentration and character, and the winery follows an organic, minimal-intervention philosophy with complete independence from commercial pressures, releasing wines only when deemed ready, often after extended aging in barrel and bottle, resulting in a recognizable style marked by complexity, subtle oxidative notes, pronounced minerality, and exceptional aging potential, positioning these wines as cult, small-production labels sought after by collectors and enthusiasts.Expand

Skouras is one of the leading forces in modern Greek winemaking, located in the Nemea region of the Peloponnese, an area closely associated with the Agiorgitiko grape. Founded in 1986 by winemaker George Skouras, who trained in Dijon, the winery combines international expertise with a strong focus on Greek terroir. Its vineyards are spread across multiple zones, including Nemea, Mantinia, and Argolida, at varying altitudes that allow for both ripeness and freshness in the grapes. Domaine Skouras works extensively with indigenous varieties such as Agiorgitiko and Moschofilero, while also incorporating international grapes like Cabernet Sauvignon, Merlot, and Viognier. The winemaking approach emphasizes precision, with controlled fermentation and careful oak aging used to enhance structure and complexity. The wines are known for their balance between fruit expression, acidity, and refined tannins, often showing both immediate appeal and aging potential. Over time, the winery has played a significant role in elevating the reputation of Greek wines internationally, particularly through its consistent and terroir-driven interpretation of Agiorgitiko.Expand

La Tour Melas is a boutique winery located in the village of Achinos in Central Greece (Fthiotida), overlooking the Aegean Sea and benefiting from cooling maritime influences. Founded in the early 2000s by Kyros Melas, the estate was created with a clear vision: to craft world-class wines in Greece inspired by the elegance of Bordeaux, yet firmly rooted in local terroir. The vineyards span around 10-11 hectares at elevations between 150 and 300 meters, planted on clay and limestone soils that contribute to the structure and mineral character of the wines. Production focuses primarily on Cabernet Franc and Merlot, alongside increasing use of indigenous Greek varieties such as Agiorgitiko, particularly from old, pre-phylloxera vines. The winemaking style combines international finesse with Mediterranean intensity, resulting in wines marked by ripe dark fruit, spice, and a distinct mineral backbone. Sustainable and biodynamic practices are applied in the vineyard, while the gravity-flow winery design allows for gentle handling of the grapes with minimal intervention. Over time, La Tour Melas has established itself as one of the most ambitious and respected modern Greek wine projects, known for limited production and consistently high-quality releases that reflect both precision and a strong sense of place.Expand

Thymiopoulos Vineyards is one of the most distinctive and influential contemporary wineries in northern Greece, located in the village of Trilofos within the renowned Naoussa wine region in Imathia. Led by winemaker Apostolos Thymiopoulos, the estate builds on a long family tradition of grape growing, with independent winemaking beginning in 2005 and a clear focus on expressing the full potential of the indigenous Xinomavro variety. The winery works primarily with this demanding grape, known for its high acidity, firm tannins, and remarkable aging capacity, while emphasizing its ability to reflect specific vineyard sites. Vineyards are spread across different parcels around Trilofos and Fytia, at varying altitudes and on diverse soils including limestone, schist, and granite, contributing to the complexity and structure of the wines. The continental climate, moderated by breezes from Mount Vermio and the Aegean Sea, allows for slow ripening and the preservation of freshness. Thymiopoulos follows organic and biodynamic practices with minimal intervention in the cellar, aiming to capture the authenticity of each terroir. The portfolio includes multiple interpretations of Xinomavro, from fresher, early-drinking styles to more structured and age-worthy wines such as “Naoussa Alta” and “Earth and Sky”. The wines are typically defined by elegance, vibrant red fruit, herbal nuances, and a balanced interplay of acidity and tannin, avoiding excessive extraction. This precise and terroir-driven approach has positioned Thymiopoulos among the leading figures of the new generation of Greek winemakers, with growing international recognition.Expand

Achaia Clauss is one of the oldest and most historically important wineries in Greece, founded in 1861 in Patras by Gustav Clauss. Located on hillside vineyards overlooking the Gulf of Patras, the estate benefits from a Mediterranean climate that allows balanced ripening while maintaining freshness in the wines. The winery played a key role in the development of organized winemaking in Greece and was among the first to establish international exports. Its castle-like estate and historic underground cellars are central to its identity, providing natural conditions for aging wines. Achaia Clauss is especially known for its iconic fortified wine Mavrodaphne, which has become a symbol of Greek wine heritage. Today, the winery combines tradition with modern production, maintaining its reputation as a reference point for Greek wine and a major destination for wine tourism.Expand

Volcanic Slopes Vineyards is a small, high-quality winery on Santorini operating from a restored 18th-century kanava in the village of Episkopi Gonias, transformed into a modern cellar in 2013. Its philosophy centers on honoring the island’s volcanic terroir, with vineyards rooted in mineral-rich soil that shapes the distinctive character of Assyrtiko. The winery produces a single wine, Pure Santorini, choosing focus and precision over portfolio expansion. Grapes are hand-harvested from old vines and vinified with a minimal-intervention approach to preserve the natural freshness, pronounced salinity and clarity typical of Santorini whites. Pure Santorini is defined by marked mineral notes, vibrant acidity, citrus and herbal nuances, and a long, clean finish. The winery’s subterranean architecture carved into volcanic rock provides ideal aging conditions and reinforces its cultural identity. Visitors can enjoy guided tastings and purchase wine directly on site, in an intimate environment away from mass tourism. VSV represents a synthesis of historical tradition, meticulous viticulture and modern enological precision, resulting in a wine that faithfully expresses the uniqueness of Santorini’s landscape.Expand

Ktima Biblia Chora is a winery located in the village of Kokkinochori in the Kavala region, positioned on the slopes of Mount Pangeon where altitude, maritime influence, and mineral-rich soils shape the distinct character of its wines. Founded in 1998 by oenologists Vangelis Gerovassiliou and Vassilis Tsaktsarlis, the estate has followed a philosophy rooted in organic viticulture and precise, low-intervention winemaking. Its vineyards span roughly 80 hectares under organic certification, planted with varieties such as Assyrtiko, Sauvignon Blanc, Agiorgitiko, Cabernet Sauvignon, and a unique local grape later identified as a distinct indigenous variety. The wines are known for their freshness, vibrant acidity, and marked minerality, all directly linked to the microclimate and rocky terroir of Pangeon. The estate’s style blends Greek tradition with a modern approach, resulting in both classic varietals and innovative blends combining international and native grapes. Production is carried out in small batches, with emphasis on purity of aroma, consistency of quality, and faithful expression of the local landscape. Today, Ktima Biblia Chora is regarded as one of the leading wineries of northern Greece, recognized for its precision, reliability, and strong commitment to sustainability and terroir-driven identity.Expand