The Gentilini winery introduces us to the rare but dynamic duo of Kefalonia, made from the red Mavrodaphni and the white Vostylidi. Tied from the beginning of vinification and with a 12-month stay in a new American barrique, they offer us the finesse and complexity of the Kefalonian character.

Reminiscent of top white Bordeaux from Graves, Ovilos is an outstanding barrel-fermented blend of Semillon and Assyrtiko grapes, with layers of complexity, spicy fruitiness and long ageing potential.

Haridimos Hatzidakis undoubtedly left his mark on Santorini, contributing significantly to its emergence as a very important wine-producing region. The winery's Vinsanto is an excellent limited production sweet wine with a good value for money. The ripening of the grapes and the careful vinification based on tradition give extra taste points to a wine that does not stop collecting awards in Greece and abroad.

Assyrtiko of Santorini in a wonderful sparkling version that fascinates with its crisp acidity, elegant bubbles, lemony aromas and biscuity aftertaste. A multifaceted sparkling wine that reveals another great possibility of Assyrtiko. Ideal as an aperitif but can accompany many fine dishes of the Mediterranean - and not only - cuisine!

The revival of the vineyard Rapsani and the establishment as one of the most important in Greece is mainly due to Tsantalis Winery. The Grand Reserve is the leading expression of Rapsani, produced only for the very best vintages in limited quantities. Aged for 18 months in oak barrels and 18 months in the bottle, acquiring extremely rich character and robust structure and can comfortably be aged for at least a decade yet. It is no coincidence that it is amongst the 100 best wines of the world for 2015 by Wine & Spirits.