The Agricultural Community of Paros makes wine with knowledge and a willingness to experiment with native varieties, redefining their true potential. In the case of Monemvasia, the bet of PDO Paros classification is won by a wine with an intensely fruity character and a balanced palette, which manages to artfully assimilate the mineral and brackish identity of the island.

Excellent Assyrtiko from Thrace and specifically Abdera, which combines the friendly character of the variety when not grown in volcanic soils with the mineral character of Santorini. A wine that Ktima vourvoukeli gave him the time to evolve into a bottle and come to our glass having brought out all the characteristics that wine lovers all over the world have loved in this charismatic grape.

Wonderful combination of the popular Sauvignon Blanc with the rare Wash in a wine that pulsates with liveliness with fresh fruity aromas and flavors and irresistible taste. A wine from Crete that unlocks the gifts of both varieties, offering us endless moments of enjoyment.

A Single vineyard Chardonnay from the brand new Navitas winery of Maria Dimitriadis, located in Litochoro overlooking the 52 peaks of Olympus. A wonderful expression of the variety with crunchy acidity and intense character of citrus that brings to mind great wines from the cold Chablis. It is a certified vegan wine.

Greek popular white that retains the charms of a wide variety of Assyrtiko, but giving her space to express otherwise. Good acidity, fresh flavors and a long wine make this an excellent choice for table gang heron!

Chloe Hadjivaryti, the new blood of the homonymous winery, having completed her studies in Greece and abroad and having gained work experience in several wine-producing countries of the world, returns and puts her signature on the new wines of the winery. Its philosophy is natural approaches and is perfectly expressed in the minimus wine trilogy. Mi is an excellent organic Assyrtiko, whose juice stays for two days with the marcs, then kneads with the native doughs in old oak barrels and is bottled without clarification or filtration. A wine that will make you love 'natural wines'.

Terrasea is the first PDO Santorini wine produced exclusively from Assyrtiko planted in Thirasia island. Behind it are Vangelis Gerovasileiou and Vassilis Tsaktsarlis, who join forces with Ioanna Vamvakouris, having extensive experience in the vinification of Assyrtikos in Santorini. The vineyard, grown organically, is constantly expanding and we expect to see exciting wines as you will find out once you taste Terrasea.

Crete meets the north in a bottle of sparkling wine. Laurents Hartman, known for producing excellent sparkling wines, and Afshin Molavi from the Manousaki winery in Crete create an excellent sparkling wine, of limited production, made with the traditional Campaign method that takes the game to the next track. The Cretan Romeiko that comes from old vineyards at an altitude of 550-600 meters in Rethymno and the northern Helladic Xinomavro from self-cultivated vines at Amyntaio at an altitude of 700 meters, combined with the maturation for 4 years in the bottle with the wine lees lead to a very sparkling with unexpected lemony character.

Stunning expression of Santorini, where its aroma, although still quite fresh, is at the same time elegant and complex, with fresh citrus fruits, citrus peel, ripe white fruits and aromas that resemble stone and portray the terroir. Its taste is rich, with the characteristic sharp acidity and long aftertaste where it leaves a beautiful sense of saltiness.

The Anhydrous by Apostolos Mountrichas brings a new look to the performance of the majestic terroir of Santorini. Its unique talents, created by the earth, the volcano and the sea breeze are exceptionally reflected, with the fruit meeting the smoky minerality and the incredible levels of acidity under a solid structure.

Complex barrel Assyrtiko from vineyards at high altitude in Argolida! An expression of Assyrtikos that focuses on wealth, intensity and duration as it has matured in oak French and American barrels for 8 months. A gastronomic wine that has the structure to take off a lot of fatty and exuberant dishes, whether based on fish or meat.

Wonderful Assyrtiko that expresses all the grandeur of the Santorini vineyard. It comes from overripe grapes, is vinified in amphorae and remains for some months with the wine lees acquiring a complex and at the same time elegant character. If you like mature wines, invest in this label without fear.

The new generation of the Hatzidakis winery does not stop its creation path by introducing a special single vineyard Santorini from 100% Assyrtiko that matures on its part with fine wine lees for 12 months while 30% rests in French oak barrels. Ariadni Hatzidaki designs the label while there are only 1700 bottles.