Agiorgitiko

Agiorgitiko is rightfully considered one of the most noble of all Greek red grape varieties and, for this reason, is the most widely planted (3,830 hectares). It is capable of producing wines in a wide range of types and styles, all consistently marked by elegance and aromatic intensity. On a hot day, a sip of refreshing rosé Agiorgitiko is just perfect, while on a cold winter evening, the spicy aromas of sweet Agiorgitiko will bring back memories of sunshine and summer. 

However, it is the red dry wines that have truly made Agiorgitiko famous. Young Agiorgitiko wines are distinguished by vibrant aromas of ripe red berries—strawberry, cherry, raspberry—as well as hints of milk caramel. These wines typically feature moderate acidity and soft tannins. Aged Agiorgitiko, on the other hand, is considered a true classic (with an average aging potential of 5–10 years). In these wines, the fresh berry notes evolve into nuances of berry jams, spices (cinnamon, clove), chocolate, dried fruits, tobacco, and coffee. These are medium-bodied, ruby-colored wines with velvety, mature tannins 

History

Agiorgitiko originates from the Peloponnese peninsula in southern Greece, and its history dates back to ancient times. The wine made from this grape is known for its deep crimson color, which earned it the historic nickname "Blood of Heracles." You might recall one of the most famous feats of the ancient Greek hero Heracles—the slaying of the fearsome Nemean lion. According to local legend, the lion wounded Heracles, and thus the wine was born. This legend connects the rich, dark wines of Agiorgitiko with the mythic strength and heroism of Heracles, making the grape and its wines a symbol of Greek tradition and mythology 

By the way, we call the lion “Nemean” because it lived in the vicinity of the city of Nemea. “Agiorgitiko” originates precisely from this region, and until recently, the variety was cultivated only there. Interestingly, in Greece, Nemea is often referred to as the “little Burgundy.” Just as Burgundy is inextricably linked to Pinot Noir, Nemea is associated with Agiorgitiko. The Nemea wine region was granted PDO («status (“Protected Designation of Origin,” analogous to the French AOC or Italian DOC) in 1971 and is one of the most important regions in Greece for red wine production. Accordingly, the inscription NEMEA on the label indicates not only the origin of the wine but also its varietal composition: NEMEA = Agiorgitiko. 

The modern name of the variety can be translated as “St. George's wine” and is derived from the toponym Agios Giorgios The modern name of the variety can be translated as “Saint George’s wine”; it originates from the toponym Agios Georgios (the former name of Nemea until 1923). This variety can also be found under the names “Mavro Nemeas” (“Black Nemean”) or “Nemeatiko” (“Nemean”). 

A perfect accompaniment for pink Agiorgitiko would be: salads, hard yellow cheeses, spicy pastas, Asian dishes, pork in sweet and sour sauce, sushi, tarts with red berries. 

Young wines from this varietal are rightly considered gastronomic chameleons, as they pair with both light meat dishes and seafood/fish. 

An aged Agiorgitiko requires the company of meat dishes such as tomato stewed beef, country sausages, lamb stew. 

For a sweet Agiorgitiko, the perfect gastronomic pairing would be chocolate. 

You will have the opportunity to get acquainted with the Agiorgitiko variety during the gastronomic tour “Arnea”.

“Assyrtiko” is an indigenous white grape variety, recognized as one of the most outstanding varieties of the Mediterranean, even far beyond the borders of Greece.. Renowned wine critics rank it among the most noble white varieties of the world. 

Assyrtiko wines are known for their refinement and elegance and are by no means a product of everyday mass consumption. It finds its loyal and enthusiastic admirers among lovers of complex wines with a stroppy disposition and a flamboyant style.

Tasting

Assyrtiko typically displays a pale yellow color with greenish reflections, a dominant presence of green citrus notes on the nose, and a distinct mineral profile — petrol and flint. This variety is more characterized by expression through texture, body, and palate rather than aromatic intensity. 

The main feature of Assyrtiko is its consistently high acidity, despite the hot, arid climate (which is known to result in a high sugar content). It is precisely because of its high acidity that this variety boasts a rare aging potential for white wines. Even a young Assyrtiko can be safely stored for 4-5 years, and it will only become more beautiful. Under the right conditions, the life span of this wine can be doubled, and an aged Assyrtiko can mature beautifully for up to 15 years.

Assyrtiko is a true islander — its homeland is the legendary volcanic island of Santorini. In the wine world, Santorini is often referred to as a Jurassic Park, thanks to its ancient, ungrafted vineyards — the oldest in all of Greece. Many of the vines here are over 100 years old, with a few estimated to be close to two centuries in age. There are very few vineyards left in Europe that grow on their own roots. This is because, at the end of the 19th century, phylloxera — a grapevine pest—was accidentally brought to Europe from America, mercilessly destroying 80% of the Old World’s vineyards. The only solution in the fight against this invincible pest was to use American rootstocks, as they were immune to the disease. The rootstock, consisting of the root system and a cutting, is grafted with the desired grape variety on top. As a result, the vast majority of vineyards are grafted. That is why vines that survived phylloxera and retained their original root system are so rare and highly valued. Santorini’s vineyards are among the very few in Europe that escaped the epidemic because phylloxera cannot survive in volcanic soils. Today’s Assyrtiko vines are direct descendants of those cultivated over 3,000 years ago, when winemaking first began on the island.

Santorini’s soils are truly unique—formed by a series of powerful volcanic eruptions, they consist mainly of ash and pumice, with no clay or organic matter. For thousands of years, the island’s vines have struggled through these rocky layers, digging deep in search of nutrients. Rain is rare during the summer months, but strong, gusty winds are frequent. To protect the vines from the harsh climate, local growers have practiced a traditional training method for over a thousand years: they weave the vine canes into a low-lying, basket-shaped coil called kouloura (κουλούρα), which means “ring” or “bun” in Greek. This form shields the grapes from wind, sun, and drought, allowing the vines to absorb precious moisture from the morning dew. Naturally, vines growing under such extreme conditions yield very small harvests—typically around 3,000–3,500 kg per hectare. All of these environmental factors shape the distinctive personality of the native Assyrtiko grape. The wines stand out for their crisp acidity, vibrant citrus notes, and pronounced saline minerality—a direct reflection of the island’s volcanic origin. These premium terroir wines are classified under the PDO («Protected Designation of Origin,” analogous to the French AOC or Italian DOC. The label inscription ΠΟΠ ΣΑΝΤΟΡΙΝΗ (PDO SANTORINI) indicates that this is a blend of indigenous varieties—Assyrtiko, Aidani, and Athiri—in which the content of Assyrtiko must be at least 75%.

In recent decades, Assyrtiko has expanded beyond its native Santorini. The first region on the Greek mainland to plant this noble variety was the Halkidiki peninsula. Since then, its vineyard area has been steadily growing, and today Assyrtiko can also be found in Drama, Kavala, Central Greece, and the Peloponnese.

Mainland Assyrtiko wines, like those from Santorini, are known for their high acidity and pronounced minerality. However, they tend to show more expressive fruit aromas and a lighter overall structure. Interestingly, at the 2021 Thessaloniki Wine Competition—one of Greece’s most prestigious wine events—the top-rated Assyrtiko came not from Santorini, but from the mainland: Akrathos Assyrtiko 2017. 

Assyrtiko's success has also reached beyond Greece. The first vineyards outside the country were planted in Australia in 2012. Today, this flagship Greek variety can be found in countries such as South Africa, Italy, the United States, and Cyprus. 

Young Assyrtiko is an excellent match for seafood dishes—especially shrimp, crab, sea urchin, oysters, and other shellfish. Grilled fresh fish makes an ideal pairing, particularly when finished with a squeeze of lemon to enhance the wine’s bright acidity. Fried hard cheeses also bring out the best in this wine. 

Aged Assyrtiko, on the other hand, calls for more substantial pairings. Richer fish or white meat dishes work beautifully. Thanks to its naturally high acidity, aged Assyrtiko can rival red wines when it comes to food pairings. It pairs confidently with oven-roasted lamb (especially when prepared with lemon) or pork knuckle in an orange sauce. 

For sweet Assyrtiko wines from Santorini (known as Vinsanto) The list of possible pairings is virtually endless. Here are just a few examples: hard cheeses, blue cheeses, dried fruits, chocolate cake, salted caramel, chocolate soufflé, portokalopita (traditional orange pie), and tiramisu. 

Assyrtiko is a highly versatile grape, capable of producing both exceptional varietal wines and well-balanced blends. Greek winemakers have long favored blending it with Sauvignon Blanc, but more recently, there’s been a growing preference for pairing it with another indigenous variety — Malagousia. 

You can experience Assyrtiko wines during our wine tours “Big and small.”, “France VS Italy”, and the “Gastronomic tour in Arnea”.

Tips 

Xinomavro is the true diva of Greek vineyards. Just as a real diva is known for her capricious temperament, Xinomavro is particularly demanding, both during cultivation and in the winemaking process. However, the results are definitely worth the effort! With proper care, this variety can produce powerful, multifaceted, and profound wines with a captivating complexity of bouquet that can rival even the most seductive wines of the Old World. Together with "Agiorgitiko", Xinomavro is rightfully considered one of the noblest black indigenous Greek varieties.

Because of its complex character, high quality, and impressive aging potential, Xinomavro is often compared to Italy’s Nebbiolo—the star of the Piedmont region.

Xinomavro wines have found admirers among wine connoisseurs who do not seek easy paths. They are characterized by powerful (often aggressive) tannins, high acidity, and a rich bouquet. In addition to red dry wines, Xinomavro is also used to produce still rosé and white wines (using the blanc de noir method), sparkling wines (both white and rosé), as well as sweet wines. 

Name and Origin

"Xinomavro" translates from Greek as "sour-black," even though the grape’s skin color is not particularly intense. 

This variety was grown on the mountain slopes of Central Macedonia as far back as the Macedonian Kingdom, and possibly even earlier. Today, just as in ancient times, the “sour-black” grape is still primarily planted in the vineyards of northern Greece. The main wine region long associated with Xinomavro is the area around the city of Naoussa. Here, this variety has been cultivated for centuries, and it is believed that Naoussa is where Xinomavro reaches its ideal ripeness. The vineyards in this region are located on the slopes of Mount Vermio at elevations from 100 to 400 meters above sea level. The mountain range protects the vines from northern winds and shields them from the scorching midday sun. 

At the beginning of the 20th century, the vineyards of Naousa were destroyed by phylloxera, which led to a significant reduction in vineyard area from 2,200 hectares to just 50 hectares. In despair, farmers began uprooting the dying vines and planting peaches on this land. The restoration of the vineyards only began at the end of the 1960s. By that time, plantings of the Xinomavro variety had survived only in the mountains near Naousa—in the Amyndeon region, where sandy soils protected the vines from the pest, as phylloxera cannot tolerate such soils. 

The initiative to revive local viticulture belongs to Yiannis Boutaris. He encouraged local farmers to replant vineyards, and in 1968 he established his first Xinomavro vineyard, covering 52 hectares. For the scion (the upper grafted part of the plant, essentially the grape variety itself), cuttings from Amyndeon were used. As for the rootstock (the root system and lower part of the trunk), after the epidemic, American rootstock has been used throughout the Old World, since only it is resistant to phylloxera.

Xinomavro is a tough nut to crack, demanding total commitment and delicate care from the winemaker. Until recently, producers used traditional vinification methods. Old-school wines are characterized by high acidity and coarse tannins that remain pronounced even after years of aging. The bouquet is dominated by aromas of tomato, olive, strawberry, and leather.

 Recently, winemakers have adopted a more modern approach, and Xinomavro wines have taken on new dimensions. Wines of the so-called new school are characterized by deeper color, less aggressive tannins, and a vibrant bouquet (with red berry aromas coming to the forefront). Interestingly, despite this significant progress, professionals believe that the potential of this variety has been realized by only 30–40% 

 

Classic red Xinomavro can be called the perfect wine for meat lovers—it pairs beautifully with lamb, beef, and pork dishes. It is especially well-suited to meats braised in tomato sauce. As Xinomavro ages, its bouquet becomes richer and more complex, with notes of tobacco, earth, and truffle. These wines also pair well with more refined dishes such as game meat (for example, wild boar in prune sauce), mushroom risotto with truffle, and various aged yellow cheeses (like 5-year-old Graviera from Naxos). 

Rosé Xinomavro pairs wonderfully with seafood prepared in red sauce. It can also be served with salads that include sun-dried tomatoes and feta cheese. 

White wine from this variety pairs well with mussels, grilled squid stuffed with cheese, and chicken with lemon. 

Sparkling Xinomavro is very versatile and pairs equally well with seafood (especially shellfish) or pasta, as well as with a strawberry tart

The largest area of Xinomavro vineyards is located in northern Greece. The main wine-producing regions cultivating this variety are Naousa, Amyndeon, Goumenissa, and Rapsani. All of them are designated wine zones with PDO status. PDO (, that is, “Appellation of Controlled Origin,” analogous to the French AOC or Italian DOC). 

Naoussa and Amindeon produce varietal wines, so if you read ΠΟΠ ΝΑΟΥΣΑ (PDO NAOUSSA) or ΠΟΠ ΑΜΥΝΤΑΙΟΝ (PDO AMYNDEON) on the label, you can be sure that it is a purebred Xinomavro. Curiously, the only Greek rosé of the POP category is produced in Amyndeon. It is characterized by fragrant floral aromas mixed with sweet notes of unripe red berries. 

The wines ΠΟΠ ΓΟΥΜΕΝΙΣΣΣΑ (PDO GOUMENISSA) and ΠΟΠ ΡΑΨΑΝΗ (PDO RAPSANI) are blends of Xinomavro with other autochthonous varieties that soften its ruff character. 

Not long ago, the "Winemakers of Northern Greece" association decided to draw attention to Xinomavro, as it is the region’s most important red grape variety. Thus, in 2019, International Xinomavro Day was established. From now on, this holiday is celebrated on November 1st, as this is when the grape harvest is fully completed. 

You can get to know the diva of Greek vineyards, the Xinomavro variety, during the wine tour “Naoussa - City of Wine”, and during the gastronomic tour “Arnea” . “Gastronomic tour in Arnea”. 

Malagouzia is one of the most popular modern white grape varieties in Greece. It is often called the "Cinderella" of Greek vineyards, as their fates are similar. Until recently, Malagouzia was completely unknown and on the verge of extinction. But miracles do happen even in real life, and by chance, the scullery maid turned into a beautiful princess. Now, Greece’s crown prince "Assyrtiko" has a worthy match! In recent years, this variety has become the undisputed favorite of winemakers and wine lovers. Malagouzia continues to amaze with the possibilities of its potential, and, as bold as it may sound, many believe that the future of Greek winemaking lies with it.

Main characteristics and styles

This variety can hardly be called unpretentious or easy to work with. However, with careful handling, Malagouzia fully rewards the winemaker’s efforts by producing multifaceted, vibrant wines. They are distinguished by a pale lemon-green hue, fairly high acidity, intense and complex aromatics, and a long finish. Most often, these are fruit-driven wines, elegantly complemented by herbal, floral, and subtle mineral overtones. Typical notes for this variety include: unripe peach and apricot, pear, green apple, citrus (lemon, lime, grapefruit), mango, passion fruit, jasmine, green pepper, and basil 

These are mostly young wines fermented in stainless steel (as oak suppresses their bright, fresh aromas). Nevertheless, some winemakers age a small part of the blend in oak, thus creating wines with a fuller body and greater depth. 

This variety is used to produce both monovarietal wines (wines from a single grape variety) and blends, the most popular of which is Malagouzia-Assyrtiko. In addition to dry white wines, Malagouzia is also used to make incredibly aromatic sweet wines (from dried grapes). 

The homeland of Malagouzia is considered to be the western part of central Greece, specifically the area around the city of Nafpaktos. It was first officially mentioned at the end of the 19th century. The ampelographer O. Rousopoulos refers to this variety as rare. This is because, due to the phylloxera epidemic that destroyed vineyards across Europe, there was a very high demand for the “Corinthian” variety at the end of the 19th century. Wine made from dried grapes was very popular in France, and it was this variety that began to actively displace others. 

In 1967, samples of this disappearing variety were sent for study to the Wine Institute (which today is a faculty at the Institute of Agricultural Products Technology, ITAP). Meanwhile, a successful shipowner, Yiannis Carras, decided to realize his long-held dream—to build a luxurious, ultra-modern hotel in one of Greece’s paradise corners. According to his plan, the restaurants were to serve dishes made from top-quality products and high-quality wines, all produced in-house. For this, he purchased a huge plot of land on the Halkidiki peninsula, previously owned by one of the Athos monasteries. This is how the large Porto Carras hotel complex appeared—with a golf course, marina, helipad, beautiful beaches, and vineyards. The vineyards covered 450 hectares, and at that time it was one of the largest wine estates in the country. The management of this large-scale production was entrusted to Vassilis Logothetis, a professor at the Faculty of Viticulture (Aristotle University) 

In addition to well-known French varieties, local Greek varieties were also planted in the Porto Carras vineyards, and for a long period, intensive work was carried out to study their potential. Thus, on Logothetis's initiative, Malagouzia from the Wine Institute ended up on the Halkidiki peninsula, which became its second home. 

However, the main role in transforming the “Cinderella of the vineyards” was played by the winemaker and agronomist Vangelis Gerovassiliou. He was a pioneer and began experimenting with Malagouzia, initially creating a sweet wine from it. His faith in this variety was so strong that when he decided to plant his own vineyards in Epanomi, near Thessaloniki, he chose Malagouzia as his focus. Thanks to his winemaking talent and perseverance, Vangelis Gerovassiliou managed to turn Malagouzia into a true princess of Greek vineyards. As early as the beginning of the 2000s, the international wine community began to take notice of this variety, and today its popularity continues to grow year by year. 

Today, this variety is planted throughout Greece—on the mainland and the islands—and the area of Malagouzia vineyards increases every year. Many producers are eager to experiment with it, as the potential of this variety has not yet been fully realized 

Malagouzia is perfect for vegetable dishes and summer salads, young white cheeses, seafood and fish, as well as white meat dishes. In other words, it pairs ideally with the flavors of traditional Greek cuisine. If you enjoy pasta, pesto sauce will bring out the aromas of this variety especially well 

Sweet Malagouzia is best served with fruit desserts; pairing it with peaches is especially successful. 

To get to know the “malagousia” variety, of course, I invite you to visit Maestro Gerovassiliou (wine tour “Gerovassiliou” or “Big and small.”, who is commonly referred to as the ”father of Malaguzzia".

Undoubtedly, retsina is the most distinctive Greek wine, as pine resin is added during fermentation, giving the drink its unusual flavor. It has devoted fans and fierce critics, but it definitely leaves no one indifferent. 

History of origin

A similar resin wine was known as far back as ancient times, with a history spanning over 4,000 years. In those distant days, clay amphorae were used for the fermentation and storage of this drink. However, it turned out that under such conditions, the wine could not be stored for long, as oxygen easily penetrated the porous walls of the vessel and caused oxidation. To protect the wine from the harmful effects of oxygen, the inner surface of the amphorae began to be coated with a layer of pine resin. The narrow neck was sealed with a sponge or coarse cloth and hermetically closed with the same material. The resin came into contact with the wine and imparted a unique taste and aroma, which, over time, became beloved by the people of the Mediterranean. 

In modern times, Aleppo pine (Pinus Hallepensis) resin is used to make retsina; it is added during the fermentation stage and then removed by filtration. According to legislation, the amount of resin added must not exceed 1% of the total. Recently, there has been a tendency to reduce this indicator, which leads to an increase in the quality of the product. 

In modern times, Aleppo pine (Pinus Hallepensis) resin is used to make retsina; it is added during the fermentation stage and then removed by filtration. According to legislation, the amount of resin added must not exceed 1% of the total. Recently, there has been a tendency to reduce this indicator, which leads to an increase in the quality of the product. Most often resin wine is white, but sometimes you can also find a pink version. The main varieties in the production of retsina are Savvatiano and Roditis. However, modern Greek winemakers have increasingly started experimenting with other varieties to create this traditional wine. It turns out that "Assyrtiko" is ideal for its production, taking this low-quality (as long thought) product to a high level.

The alcohol content of recina usually ranges from 10 to 13.5%. 

According to EU legislation, retsina falls under the category of “Wine with Traditional Appellation”. This means that its production is authorized only in Greece and nowhere else. 

A quality recina can be distinguished by its delicate aroma of resin, which does not drown out the grape flavors. It is characterized by balsamic notes and a bitter, refreshing aftertaste. You can taste this unusual drink on a wine tour “Big and small.”, and also by attending Cooking Masterclass. 

For many decades, retsina was an everyday wine for Greeks for which there were no social distinctions. It was served both at Sunday family dinners and in noisy, smoky taverns. 

In the 50s of the last century producers started to bottle recina (until then it was stored in barrels), and in the 60s the demand for this drink increased significantly. Unfortunately, this led to a decrease in quality - the cheapest grapes and large amounts of resin were used for making retsina, which with its flavor covered all the shortcomings of low-quality wine. This is how this traditional wine gained notoriety. Nevertheless, its popularity has hardly diminished, to this day retsina remains the best-selling folk wine. And it is not surprising, because it has a very democratic price: 1.5 - 2.5 euros per bottle (it is usually bottled in 0.5 liter bottles). 

But time goes on, and over the past decade, a new generation of winemakers has turned its attention to this underrated product and is striving to take it to a new level. Thanks to their experiments, you can now find retsina on wine shop shelves that can, without hesitation, be called quality wine. 

In Greece, there is a common practice of mixing this unpretentious wine with various carbonated beverages, most often combining retsina with Coca-Cola. 

This traditional wine goes well with many Greek dishes. Seafood dishes are perfect with it: grilled octopus or squid, mussels in shells and the list goes on... You can also serve small fish gavros (aka hamsa) or sardines with the recina. In summer, one of the favorite snacks at the Greek table is deep-fried zucchini and eggplant, served with yogurt sauce zadziki (in which a lot of garlic is added). Thanks to its distinct aroma and flavor, retsina is not lost even in the company of dishes that contain garlic in their recipe.

Moreover, resin wine can also be served with meat dishes—not just chicken. You can even pair retsina with pork roast or rustic sausages. 

ΓΑΙΑ Ρητινιτης Nobilis

Δακρυ του Πευκου

The protection of geographical indications and guarantees of traditional characteristics in the EU is a system of legal regulation and a mark confirming that a product was produced in a specific area, in full compliance with the recipe, and possesses unique characteristics inherent only to that region. This classification covers agricultural products, foodstuffs, wines, and spirits, and includes the following subcategories:

 – PDO = Protected Designation of Origin (ΠΟΠ = Προστατευόμενη Ονομασία Προέλευσης).⠀In this case, the name of the region where the PDO product is created is used as the designation. The quality and characteristics of a product made in this area are noticeably different from similar products from other regions, as they are influenced by the geographical environment, climatic features, and/or human factors. For PDO (ΠΟΠ) products, ONLY local raw materials are used, and all stages of processing take place in the specified area, with strict adherence to the recipe and other regulations. 

Example: a cheese called Roquefort can only be produced in the commune of Roquefort-sur-Soulzon in the province of Ruegues (France) from sheep's milk, and the sheep must be of a specific breed - Lacon. The maturation of the cheese must take place in one of the local limestone grottoes, where under certain conditions mold of the type Penicillium roqueforti, develops inside the cheese, giving it its characteristic flavor and aroma.

– PGI = Protected Geographical Indication (ΠΓΕ = Προστατευόμενη Γεωγραφική Ένδειξη).⠀The production of products in this category also requires strict adherence to the recipe and regulations, but allows the use of raw materials from other regions. For example, to produce wine labeled as PGI (ΠΓΕ), up to 20% of the raw materials may come from another region; however, at least 80% of the raw materials must be produced in the specified area. 

The system for the protection of geographical indications and guarantees of traditional characteristics is similar to certain national schemes, such as Origin authenticity control - AOC (France), Denominazione di Origine Controllata (DOC) in Italy, and several others. All of these systems operate in parallel, and in case of conflicts, they are resolved through.

One of the most high-profile and long-lasting legal disputes was Greece's battle with producers from Denmark, Germany, and France over the right to use the name Feta for products made in those countries. Numerous hearings, expert evaluations, and surveys continued for more than 10 years. Greece initially succeeded in confirming PDO status for feta in 1995. However, in 1999, this decision was overturned: dairy companies from several countries proved that the taste qualities of the product did not depend on the geographical location of the producer. But in 2002, Greece once again obtained exclusive rights to use the name "Feta," as EU consumer surveys showed that the name was associated exclusively with Greece. In a 2005 decision, the European Commission definitively granted Greek feta cheese PDO status. Nevertheless, attempts to challenge this status continue to this day.

It is surprising that, despite the worldwide fame of "Metaxa," it is not nearly as popular in Greece itself. Undoubtedly, the country’s main strong alcoholic drink is tsipouro a distillate of grape cake, like grappa in Italy or chacha in Georgia. In simple and accessible language, it is natural grape moonshine. 

It is surprising that, despite the worldwide fame of "Metaxa," it is not nearly as popular in Greece itself. Undoubtedly, the country’s main strong alcoholic drink is tsipouro a distillate of grape cake, like grappa in Italy or chacha in Georgia. In simple and accessible language, it is natural grape moonshine. In different regions of Greece, this drink has local names and distinctive production methods. On the island of Crete, it is known as tsikoudia or raki, and is produced by single distillation without the addition of any aromatic ingredients. On the Greek mainland (in the regions of Macedonia, Thessaly, and Epirus), the name tsipouro is used for this strong spirit. Unlike tsikoudia, tsipouro is the product of double distillation, which improves its quality. In Macedonia and Thessaly, it is also common to find this grape spirit made with the addition of anise (in this case, when mixed with water or ice, the drink turns white). You can taste this strong drink on tours "France VS Italy", “Big and small”, "Naoussa – The City of Wine".

Production

As a rule, tsipouro is made from winemaking by-products, that is, pomace—the solid remains left after pressing grapes for wine production. If tsipouro is produced from the leftovers of white or rosé wine production, this mass (pomace) consists of skins, seeds, and a small amount of grape juice (must). The yeasts living on the grape berries initiate the fermentation process, during which the sugars contained in the must are converted into alcohol. In this case, fermentation takes place separately.

The raw material for tsipouro made from black grape varieties is obtained somewhat differently. During the production of red wine the skins and seeds remain in direct contact with the must in the fermentation vessel. Only after the wine is ready, it's separated from the pomace. These pomace, containing a small amount of already made wine, are used for Tsipouro production. 

The fermented mass is placed in a moonshine still (in Greece, they are called "kazani," which means "cauldron"), heated, and the distillation process begins. After the first stage, the strength of the resulting grape distillate is about 38% ABV. But this is not the final result. Tsipouro must be distilled again, and this time it is essential to separate it into fractions: heads, heart, and tails (interestingly, in Greek, these have similar names). Only the best part of the distillate—the heart—is used for the production of this drink. This is the purest and most aromatic fraction, but its strength is about 70% ABV. Therefore, the resulting grape spirit must be diluted with water to 38–45% ABV, and only then it’s ready for consumption. 

If aromatic ingredients are added to tsipouro, this is done during the second distillation. 

Its ancestor can be considered the ancient Greek drink "trimma," which was obtained by distilling grape pomace.

The drink we now call tsipouro appeared later—the first written references to this beverage date back to the 14th century. Moreover, it originated in a very special place: Mount Athos. As is well known, monasteries have always produced wine, and the Athonite monasteries were no exception. The practical monks decided to make use of the by-products of winemaking, and thus this grape spirit was born. Interestingly, on Athos, it is still customary to welcome pilgrims upon arrival with a glass of tsipouro and some sweet loukoum 

The secrets of its production quickly spread to other monastic centers (for example, the Meteora monasteries), and from there began to reach neighboring regions—Macedonia, Thessaly, and Epirus.

 Since then, and for several centuries, tsipouro became the main drink of local rural residents. Only winemakers were allowed to obtain the right to produce this beverage. However, they were permitted to sell their product only on the local market and exclusively in bulk. Thus, until the end of the 20th century, tsipouro was produced solely as a homemade product.

In 1988 a law allowing the industrial production, bottling, and sale of this strong alcoholic beverage throughout the country has been passed. To do this, it is necessary to obtain the appropriate state license. It should be noted that the use of modern industrial distillation equipment has significantly improved the quality of tsipouro and brought it to a new level. 

From late October until the end of December, Greece enters the tsipouro distillation season. This process is called "kazania" and remains one of the most iconic events in the social life of rural residents. It is a joyful occasion for friendly feasts with songs and dancing around the copper still. In some regions, such as Crete, the opening of the distillation season is celebrated with real folk festivals. 

In Greece (especially in its coastal regions), catering establishments known as "tsipouradiko" (τσιπουράδικο) are very popular. There, guests are treated to tsipouro accompanied by a variety of appetizers called "tsipouromezedes" (τσιπουρομεζέδες): cheese, olives, anchovies, sardines, mussels, octopus, and many other delicious treats. Interestingly, the drink is usually served in small bottles of 50 ml (for two people). Most often, ice is added to tsipouro and it is sipped slowly, but there are also Greeks who prefer to drink it neat. 

Recently, producers have been actively experimenting with this traditional drink, thus revealing its new facets. In recent years, varietal tsipouro has appeared on the market—that is, tsipouro made from a specific grape variety and distinguished by its varietal characteristics. 

Moreover, samples aged in oak barrels are particularly interesting, as they boast a complex bouquet and are undoubtedly worthy of comparison with renowned beverages in this category. 

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Vinsanto is a sweet white PDO wine made from sun-dried grapes, produced on the volcanic island of Santorini. 

Name 

If you hear an Italian accent in the name Vinsanto (as, indeed, in the name of the island itself—Santorini), you are not mistaken. The fact is that the island belonged to the powerful trading state—the Venetian Republic—for quite a long time (1207–1566). It was during this period that the sweet Santorini wine gained its popularity in Italy. 

There are two versions explaining the origin of this name. According to one of them, the name indicates the wine’s origin: supposedly, during transportation to Venice, barrels were marked with “Santo” to designate their place of production. The word “Vino,” as you might guess, means “wine.” Thus, these two words combined into “Vinsanto,” denoting wine from the island of Santorini.

According to the second version, the name is interpreted as “holy wine” (Italian: vino santo), since at that time it was widely used by the Catholic Church for the sacrament of Communion. 

The historical name of Vinsanto wine is traditionally indicated on the label in Latin script. Moreover, after lengthy disputes with Italy over the use of this name, Greece obtained exclusive rights to it. Wines from Tuscany are now labeled Vino Santo (in two words). They differ from Santorini wines (and often from each other) in grape varieties, methods of drying the grapes, and are significantly inferior in complexity and in the level of acidity, which is so important for wines of this type 

Despite the fact that the world-famous name Vinsanto appeared only in the 12th century, the traditions of its production go back centuries. It is a descendant of the ancient Greek sweet wine “passos,” which was made from sun-dried grapes. This aromatic beverage was especially prized at symposia (the term for banquets in ancient Greece and the Roman Empire). Hesiod, in his poem “Works and Days” (8th–7th centuries BC), describes one of the traditional methods of winemaking, according to which grapes were laid out and dried for 10 days in the sun and 5 days in the shade. As you will see below, the production technology of Vinsanto is very similar to these ancient traditions 

Sweet wines from the Aegean islands were supplied to the West as far back as antiquity, especially during the heyday of the Roman Empire. As for Santorini wines, they experienced a surge in popularity starting from the 13th century, during the period of Venetian rule over the island. 

It is known that since the late 18th century, large shipments of Vinsanto were supplied to the Russian Empire via Odessa. Incidentally, the wood for making wine barrels was delivered to the island from there as well. Until the October Revolution, the fragrant Santorini wine was used in Russia as sacramental wine, but after the events of 1917, deliveries abruptly ceased. This led to a serious decline in the island’s economy, since wine production and trade were among the main sources of income for the local population at that time 

It is well known that good wine starts in the vineyard. This is precisely why the unique terroir of Santorini plays a crucial role in the production of Vinsanto.

According to legislation, the varietal composition must include at least 51% Assyrtiko, making this variety the foundation of the blend. The remaining portion consists of lesser-known indigenous white varieties, among which Aidani (Αηδάνι) and Athiri (Αθήρι) deserve special mention. 

The harvest in this region usually takes place in mid-August. The cut grape clusters are spread out on the ground and left under the rays of the hot Greek sun for 8 to 12 days. During this time, the berries become partially dried, which is why such wines in Greece are called “liasta,” meaning “sun-dried.” In other countries, for example in Italy, grapes are dried on straw mats in well-ventilated rooms, so similar wines are called “straw wines.” 

As a result of this process, the berries lose more than half of their liquid, which significantly increases the concentration of aromas, sugars, and acidity. Just consider the numbers: to produce 1 liter of Vinsanto, it takes between 5 and 10 kilograms of grapes (depending on the aging period), whereas producing 1 liter of dry white wine typically requires about 1.5 kilograms of raw material. 

Then, the remaining juice is pressed from the semi-dried grapes and placed in large oak barrels (less commonly in stainless steel tanks) for fermentation. It is important to note that due to the very high sugar content in the must, the yeast’s activity is hindered, and the fermentation process takes almost twice as long as usual, sometimes lasting up to three months. After this, the wine is aged in barrels for at least another two years to further refine and enhance its bouquet. It is not uncommon to find twenty-year-old Vinsanto on the market, and if you search, you may even come across examples aged for forty years in barrel. This wine only gets better with age; one could truly say it is immortal! 

Despite the fact that Vinsanto is made from white grape varieties, many mistakenly believe it is a red wine. This is because, as a result of sun-drying the berries and prolonged barrel aging, it actually acquires a rich golden-orange (almost brown) color. 

This wine is distinguished by an exceptionally vibrant and complex bouquet, in which notes of sweet citrus fruits, dried fruits (figs, dried apricots, raisins, persimmons), honey, coffee, cinnamon, creamy caramel, and chocolate are easily discernible. The palate is dominated by dried fruits (prunes and dried apricots), coffee, and sweet spices, leaving an incredibly long and spicy aftertaste. 

Despite the high concentration of residual sugar in the wine (300–340 g/L), Vinsanto does not seem cloying at all. The secret is that its sweetness is balanced by exceptionally high acidity 

Vinsanto is a true treasure of Greek winemaking, and this is no exaggeration. This sweet “nectar of the gods” was a resounding success not only in ancient times. In the world of modern winemaking, it has had an equally illustrious career and is listed among the best wines on the planet.

For example, in the catalog of renowned wine critic Robert Parker, Santorini wines consistently receive very high scores and are classified among outstanding wines. The greatest triumph of Greek winemaking on the international stage was the score of 97 points awarded to a twenty-year-old Vinsanto from the producer Ktima Argyros. This speaks to the extraordinary and exceptional nature of this wine, as such high-rated wines are a true rarity.

The perfect pairing for this aromatic wine would be a variety of desserts based on caramel, chocolate, dried fruits, or coffee. However, true gastronomic ecstasy awaits you when Vinsanto is paired with tiramisu. 

In addition, this sweet wine pairs beautifully with aromatic salty cheeses, such as Roquefort. 

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