In Greece, wine is not a trend; it’s an ancestry. From the rugged islands of the Aegean to the mountainous vineyards of the mainland, vines have been part of Greek life for over 4,000 years. What once seemed ancient is now thrillingly modern again, as a new generation of winemakers revives indigenous grapes and traditional techniques with precision and pride. The result is a collection of wines that taste of sunlight, stone, and sea, unmistakably Mediterranean, yet remarkably refined.

The islands are Greece’s bright jewels: Santorini’s Assyrtiko, grown on volcanic ash in coiled basket vines, is electric with citrus, salt, and mineral tension. Crete offers supple Liatiko and complex Vidiano; the Cyclades and Ionian islands bring aromatic whites and graceful reds shaped by sea breezes. On the mainland, Xinomavro from Naoussa and Amyndeon is Greece’s noble red — aromatic, structured, and often compared to Nebbiolo for its perfume and longevity. Agiorgitiko from Nemea brings ripe plum and spice, while Moschofilero and Malagousia shine among the whites for their lifted, floral charm.

Greece’s wines are defined by contrast, ancient roots meeting contemporary finesse. Winemakers embrace the wildness of their terroir, crafting wines that hum with energy and authenticity. There’s a tangible sense of place in every glass: the sting of salt air, the warmth of stone, the whisper of myth. Greek wine isn’t just enjoying a renaissance; it’s reminding the world that this is where the story of wine began.