This domaine was certified organic back in 1990, the first year it was available in the country. They work with roditis as well as the unexplored dry versions of black muscat.... read more →
Thessaly is in northern Greece, 700 feet up in the hills. Just over a day of skin contact gives a hint of texture which is supported by a further 30%... read more →
Andreas Kontozisis' vineyards northwest of Athens are some of Greece’s first organic. From minimally irrigated soils, this limniona is fermented and raised in stainless. It’s kind of like a full-bodied... read more →
This wine, produced by Papras, certified organic since 1990, is part of a series named after the dangerous, beautiful and jealous nymphs of the freshwater springs. Grown on the limestone... read more →
Looking for a playful sort of xinomavro? This is for you. It’s vinified for 12 months in old barrels and then sits on the fine lees for three months with... read more →
The website claims that this was an ancient recipe from their grand- grandfather—who made wine in what is now Bulgaria. Skin contact for eight days and during fermentation the pine... read more →
This summer, I visited Andreas Kontozisis and his partner Aphrodite Tousia in Karditsa in the Thessaly region of central Greece. (If you go, stay in Kanalia, one of the prettiest... read more →