#englishedition
Beneath a bright sky, the grapes were swelling. Huge bunches of fruit peeked out from behind dense foliage, the leaves shining, unblemished, profuse…
If you had to personify Crete, it would be in the form of Iliana Malichin. Strong, beautiful, proud and hospitable, she has, despite her youth, already built up strong roots, and dreams of ways to help her homeland.
The PDO varieties Robola, Mavrodafni and Moschato are known worldwide, have a long tradition and play an important role in the culture of the island.
Traveling across the island of Crete on a winery-hopping trip can be quite an experience. This large island, better known for its beautiful beaches rather than its wine, holds a lot of surprises for anyone who sets out to discover its wines.
Arriving in Nemea, one realizes why the ancient Greeks chose this spot to build one of their most important Temples of Zeus.
Overlooking the beautiful Avithos Beach, the Avithos Preview Taverna cooks for us traditional Cephalonian bourgeto and aliada.
The vineyards of Attica, the largest wine-producing area of Greece, have a tradition in oenology whose origins can be traced back to antiquity.
The Manousakis Winery in Crete, Europe’s southernmost point, is proof that regardless of climate, human passion is the real catalyst in the production of great wines.
Have you ever tasted Greek retsina? This ancient traditional Greek wine is made by adding a special type of resin during the alcoholic fermentation.
How well can Greek wine do internationally when sharing a wine rack with varieties from France, Italy, Spain and the New World countries? We take an introspective look at where Greek wine is at today.
