The Genilini winery renews the classic Rhombus by combining the potency of Robola with that of Assyrtikos. The result is a particularly explosive and versatile duo, ready to dominate any kind of seafood. Tasty and outgoing with mineral touches and a playful edge.

Its color is light lemon. Its aroma is full of life with fresh green fruits such as apple and pear, citrus, peach and essential notes of white flowers. In the mouth it is relatively rich in acidity that gives incredible freshness, the flavors of the fruit dominate, some soft notes of vanilla make their appearance while its aftertaste is long.

The two red varieties Roditis and Moschofilero meet the red Agiorgitiko in a very pleasant rosé wine with a fantastic value for money. With abundant aromas of red fruits and flowers, it is the ideal wine for the beach, for the bar, for the party and also for romantic evenings for two.

Pleasant and everyday white wine with a modern look and amazing value for money. Moschofilero gives its intense and delicious aromatic character and Roditis the structure, with the aromas of fruits and flowers but also its cool taste to lift the mood.

The Greek best-seller pulled too. Cool and pleasant white drunk fanatically in homes and restaurants. An elegant presence at the table.

The Agricultural Community of Paros makes wine with knowledge and a willingness to experiment with the native Monemvasia and Mandilaria varieties, redefining their true potential. Rosé seiradi lives up to the meaning of its name, beckoning a gustatory thread connecting today with yesterday. Light, fruity and refreshing.

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.

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.