Two of the most important varieties in the country, are combined and bring to our glasses a very enjoyable and special organic rosé wine of limited production. The white Assyrtiko and the red Xinomavro in a ratio of 60/40, ferment with the native yeasts and mature for a few months in oak barrels of 500 liters in the presence of the fine lees. Intense but at the same time elegant aroma that combines characteristics of both varieties.

An amazing expression of Savatiano from old vines in the area of ​​Plataea in Boeotia. The juice of the grapes ferments with the wild yeasts and gives a complex culinary wine with concentrated fruit, fatty taste and harmonious acidity that is very suitable for the dishes of the Greek cuisine and not only.

There is no doubt that Savatiano is now among the most important native varieties. There is also no doubt that Vasilis Papayiannakos is the producer who contributed the most to its rebirth. This single vineyard (Vientzi) Savatiano from old vineyards and low yields, with its mineral elements, complexity, sharp acidity and aging is probably the top specimen of the variety.

It is a given that Syrah fits into the Greek vineyard and you will find it by tasting this tasty expression of variety. Exquisite fruit comes from the privately owned vineyard Drisbee, located on the southeastern outskirts of Mount Knimis and ripened for 12 months in oak barrels, expressing all the wonderful characteristics of this popular grape.

Having 'understand' fully Xinomavro, the next step for the Kir-Yianni winery seems to be exploring and celebrating diversity through the different available 'terroirs'. The Good Root is not another 'Ramnista', but one different from old vines Xinomavro Amyntaio, more lightweight body, plenty of data for a variety of fruit, less tannin and more 'finesse' rather than 'power'.

So is the prayers that accompany the wine, which has gathered over it, all the good in the world. It comes from a fantastic terroir, the people who built their talent left over, the three varieties of tied together perfectly, while the price would make much more expensive competitors to 'blush'. It would be hard to part with your table ...

Nikos Lazaridis knows how to deliver "in Greek" the Borntoleziki approach to red wine as few. Red Chateau Nico Lazaridi is a wine with depth and elegance, but also proper tannic structure that allows it to stand next to gourmet meats-centric dishes with ease.

The New Age Limniona Zafeiraki is an organic wine with intense red color, aromas of red fruits such as cherry, sour cherry and plum with distinctive botanicals. Balanced body, full of good acidity and silky tannins.

One of the most delicious and expressive appearances of Agiorgitiko with dense ripe red fruit, elegant tannins and duration. It comes from excellent quality grapes from the privately owned, low acreage, vineyards of the Mitravela family that has more than 100 years of tradition in Nemea.

Markou family, apart from Attica, also owns vineyards in Nemea, where they cultivate by investing in very low per acre yields from which they produce very fine red wines with an emphasis on Agiorgitiko. This wine combines very nicely the freshness and liveliness of the fruit with the elements of oak.

Punctuality, precision and elegance in one of the secluded Xinomavro clone Velvento, wishing fervently for a list of the head sommelier of the restaurant's famous Fat Duck. Complex and multilayered simultaneously, without exaggeration or sensationalism easy. An avid wine lovers the unique character of Xinomavro.

Dyo Ypsi (Two Heights) estate is located in the prefecture of Ilia in the Peloponnese and consists of 14,5 hectares of privately owned organic vineyard. It takes its name from the two facing slopes with peaks at different altitudes, which frame the property. The "Dialogue" of the two slopes takes red form through the charismatic vinification of Agiorgitiko and Syrah in an equal ratio of 50-50.

Strong red characterized by rich aromaticity and intense tannins. It is with great food wine may be combined with a variety of flavors.