Welcome to The Wines of Aegean Experience

Discover some of the most innovative wine productions that combine traditional farming practices and modern winemaking techniques from some of the most talented individuals from the islands of Greece. The journey will take you through some of the most magical regions such as Santorini, Tinos, Paros, Samos, and Crete. You will have the unique opportunity to learn and enjoy wines produced from indigenous Greeks varieties from eco-friendly and sustainable practices.

Grab your glass and let the journey begin!

New wine classifications are as follows:

PDO: Protected Designation of Origin - the wine has to be produced from specific grapes grown within a defined appellation or area, and winemaking requirements.

PGI: Protected Geographical Indication: this labeling is applied to wines produced outside of the PDO parameters.  Winemakers are allowed to blend local and international varieties.

TABLE 1

 CRETE

Today's wine culture on Crete is driven by a new generation of winemakers blending ancient heritage with modern techniques and a focus on indigenous grapes like Vidiano and Liatiko. This shift has seen the island's wine industry move from a bulk, cooperative-based model to one of boutique wineries that capitalize on the authenticity of their native varieties. As a result, the island produces distinct wines with varied character, from the fruity, unoaked whites of Vidiano and Vilana to the complex, red-fruited and sometimes oxidative reds from Liatiko and Kotsifali.

Grape Varieties

Vidiano: Vidiano is an indigenous white grape variety from Crete that produces high-quality, medium- to full-bodied wines. Often called the "sweetheart grape of Crete," it offers a complex and evolving flavor profile. Young expressions feature aromas and flavors of stone fruit like peach and apricot, along with floral notes and hints of herbs and minerality. With age, these wines develop a creamier, richer texture and can express notes of honey, quince, and petrol, similar to aged Riesling. Some winemakers have compared its rich body and potential for complexity to Chardonnay, while others see similarities in its aromatic profile to Viognier.

Assyritko - Crete: Assyrtiko from Crete offers a softer, fruitier expression of the grape compared to its more famous Santorini origin. It delivers flavors of citrus and stone fruits like peach and pineapple, accompanied by the grape's signature high acidity and pronounced minerality. Given its crisp acidity and mineral-driven character, it is often compared to dry Riesling or Chablis.

Liatiko: Liatiko is an ancient Cretan red grape known for producing wines with a naturally pale, garnet-like color that evolves toward brick tones with age. Its dry expressions feature complex, savory flavors of red fruit like cherry and raspberry, along with notes of sweet spices and herbs, and are often compared to the elegant, delicate profile of Pinot Noir. The grape can also be used to create highly-regarded sweet wines from sun-dried grapes, which develop rich, concentrated notes of dried fruit and caramel

Kostifali: Kotsifali is a Cretan red grape variety known for its aromatic complexity, high alcohol, and soft tannins, though it naturally lacks deep color and high acidity. It is most frequently blended with Mandilaria to provide a rich texture and spiced red fruit flavors to the finished wine, often reminiscent of Merlot. Varietal bottlings are often described as having flavors of red fruits, plum, and sweet spices, with some comparing its silky, fruit-forward style to a rounder version of Pinot Noir. 

1. Douloufakis Vidiano 
2. Alexakis Assyrtiko
3. Iliana Malahin Rose
4. Douloufakis Liatiko
5. Iliana Malahin Liatiko
6. Alexakis Kotsifali/Mandilaria

TABLE 2

SANTORINI

Today's wine culture on Santorini is distinguished by a profound respect for ancient viticultural traditions, such as the unique kouloura (wreath-shaped) vine training system, which protects grapes from fierce winds and harsh conditions. This emphasis on heritage is complemented by modern winemaking techniques to produce exceptionally high-quality wines, primarily from the flagship white grape, Assyrtiko. Beyond the mineral-driven Assyrtiko, Santorini also produces delicate dry whites from Athiri and Aidani, as well as the world-renowned Vinsanto, a complex and age-worthy sweet wine made from sun-dried grapes.

Assyrtiko - Santorini: Assyrtiko from Santorini produces a distinctively mineral-driven, high-acid white wine with a naturally full body that is unique among hot-climate varieties. It delivers flavors of tart citrus, passion fruit, and subtle stone fruit, all underpinned by a characteristic salinity and volcanic, flinty minerality. Due to its age-worthy structure and ability to convey its volcanic terroir, it is often compared to a powerful Chablis or top-tier dry Riesling. 

Mandilaria - Santorini: Mandilaria from Santorini is a late-ripening red grape that produces deeply colored red wines with firm tannins, medium body, and a distinctive earthy character. Unlike most red grapes grown in hot climates, Mandilaria does not naturally produce high alcohol and is prized for its high tannin content. On Santorini, it often expresses flavors of fig, sour cherry, and red fruits, with notes of spices and leather developing with age.

Mavrotragano: Mavrotragano is a rare, low-yielding red grape from Santorini that produces deep-colored, full-bodied, and highly concentrated wines with intense dark berry, spice, and tobacco notes. Known for its firm, velvety tannins and volcanic minerality, it produces powerful, expressive reds with excellent aging potential. Often compared to Italy's Nebbiolo for its structure and complex profile, Mavrotragano's distinctive character is shaped by Santorini's unique volcanic terroir. 

1. Sigalas Assyrtiko Athiri (AA)
2. Hatzidakis Rosette
3. Sigalas Mavrotragano-Mandilaria (MM)

TABLE 3

PAROS

Today's wine culture on Paros combines ancient traditions with modern winemaking techniques to produce high-quality wines from indigenous grape varieties. Winemakers are increasingly focused on highlighting the island's unique Cycladic terroir, characterized by its mineral-rich, volcanic, and granitic soils, which impart distinct freshness and character to the wines. The island's signature wines include dry whites from the Monemvasia grape and the full-bodied red PDO Paros, which is unusually made from a co-fermentation of red Mandilaria and white Monemvasia grapes.

Fokianos: Fokianos is an ancient red grape variety that is primarily grown on the Aegean islands, especially Ikaria, and produces red, rosé, and sweet wines. Unlike the co-fermented reds from Paros, Fokianos wines, especially the rosé, are known for their pale color, vibrant acidity, and notes of red berries, while dry reds can show ripe dark fruit and leathery notes as they age. Due to its adaptability to produce dry reds, rosés, and sweet wines, and its balanced profile that can age well, Fokianos does not have a single close international analogue, but some comparisons could be drawn to a light-bodied Grenache or Pinot Noir, though Fokianos typically has a higher acidity.

Monemvasia White: Monemvasia is an ancient white grape variety, known for its luscious aromas of citrus and stone fruits like peach and apricot, that is particularly valued on Paros. Though naturally low in acidity and prone to oxidation, modern winemaking on Paros has created quality dry and mineral-accented expressions, often with a medium body and flavors of green apples and pineapple. Given its generally aromatic profile, ability to be made in a range of styles (from dry to sweet), and tendency towards a rich palate, it could be loosely compared to a well-made dry Viognier, though it has its own distinct mineral character from the island's unique terroir.

1. S.I.M. Kir Yianni Monemvasia
2. S.I.M Kir Yianni Fokiano Rose

TINOS

Today's wine culture on Tinos is defined by a modern resurgence, led by a new generation of winemakers dedicated to low-intervention, often organic, viticulture. Despite being nearly abandoned in the 20th century, the island's unique and rugged volcanic and granitic terroir, buffeted by Aegean winds, is now yielding distinctive, high-quality wines. Tinos is gaining international attention for its powerful and elegant reds from the rare Mavrotragano grape and its mineral-driven, vibrant whites made from Assyrtiko, which thrives in the island's specific conditions.

Aspro Potamisi: Aspro Potamisi is a lesser-known indigenous white grape from Tinos and other Cycladic islands that produces wines with ripe stone fruit (peach, apricot) and floral aromas, backed by intense acidity and a pronounced mineral character. Often made with some skin contact or aged on its lees, it develops a fuller body and notes of honey or nuts, though it generally remains fresh and vibrant. Due to its profile of stone fruit, intensity, and minerality, it can be loosely compared to a high-quality, textural Viognier or an unoaked Chardonnay, but with a unique saline, Cycladic character.

Rozaki: Rozaki from Tinos is a semi-aromatic white grape that produces fresh, balanced wines with stone fruit, citrus flower, and nutty or peppery notes. Often compared to Viognier, it offers a distinct oily texture and subtle salinity from the island's terroir.

Mavro Potamisi: Mavro Potamisi from Tinos is a rare, indigenous red grape variety often co-fermented with white grapes to create light, aromatic red or orange-hued wines. It provides structure and notes of red fruit, contributing to a wine that is refreshingly acidic with underlying minerality.

1. Domaine de Kalathas Pappou
2. Domaine de Kalathas Sainte Obéissance 

SAMOS

Samos has a rich history of winemaking dating back to ancient times, with its unique terraced vineyards producing world-renowned, aromatic Muscat wines for centuries. Its famous sweet Muscat, often featuring notes of citrus, honey, and floral undertones, is made from the Muscat Blanc à Petits Grains grape and comes in various styles, including fortified and sun-dried versions. Since 1934, the Union of Winemaking Cooperatives of Samos has championed the island's wine tradition, ensuring its wines have received international acclaim and are exported globally.

1. The Co-Operative of Samos Muscat