Along with the choice of grape varietal, the clime and the soil, a range of special production methods and conditions give each wine its characteristics. Below we have made a cursory introduction to each of these methods. Some are used widely in the wine world and some are unique to the production of Greek wine.
Amphora
Greek winemakers have been using clay amphora for storing and ageing wines for thousands of years. The clay jars ranged from small containers for storage of small quantities, to large vessels able to contain several hundred litres for the ageing of wine in similar fashion to steel tanks or oak casks. It is these larger amphorae that many Greek winemakers employ in their production.
The size, style, method and clay composition varies from winery to winery – some burry the amphora in the soil to take advantage of the earth’s ambient temperature, others are stored in more modern warehouses – but all amphora impart flavour and aromas to the wine, giving it distinct earthy minerality. The porous nature of the clay allows for the wine to breathe during ageing and helps soften tannins and develop the wine.
See our collection of amphora-aged wines
Biodynamic
Biodynamic winemaking in Greece is a holistic approach that harmonizes agriculture, nature, and cosmic rhythms. Greek vineyards practicing biodynamics follow strict principles, treating the vineyard as a self-sustaining ecosystem. This involves using natural preparations, composts, and planting calendars guided by lunar cycles to nurture the vines and soil.
Winemakers prioritize minimal intervention, often using indigenous yeasts and avoiding synthetic additives, allowing the grapes’ true character and the terroir to shine. The result is vibrant, expressive wines that reflect Greece’s diverse landscapes while embodying sustainability and respect for nature. Biodynamic practices not only yield exceptional wines but also contribute to the long-term health of the land.
Cask Aged
By aging wines in oak barrels, winemakers introduce subtle notes of vanilla, spice, and toast, while gentle oxygenation softens tannins and enriches texture.
In Greece, this technique is notably applied to the Mavrodaphne grape, particularly in the production of sweet, fortified wines. These wines are aged in casks, often employing the solera method, which involves blending wines of different ages to achieve a consistent style with complex, layered flavors.
Additionally, certain Greek white wines, such as those made from the Savatiano grape, undergo extended cask aging.
See our collection of cask aged wines
Certified Organic
Certified organic wine production in Greece emphasizes environmentally friendly practices, excluding synthetic chemicals and genetically modified organisms. Vineyards utilize natural fertilizers and pest control methods, such as “green manure,” an ancient technique involving the plowing of nitrogen-rich plants into the soil to enhance vine health.
The certification process is rigorous, with organizations like DIO overseeing compliance. DIO’s certification involves thorough audits by a multi-member council, ensuring adherence to organic farming standards.
Greek winemakers’ commitment to organic viticulture reflects a dedication to sustainability and quality, producing wines that are both environmentally responsible and expressive of their terroir.
Most of our wines are Certified Organic.
See our collection of organically certified wines
Methodé traditionnelle
Méthode Traditionnelle, also known as the traditional method, is a time-honored technique for producing sparkling wines. This process involves a secondary fermentation occurring within the bottle, creating natural effervescence and complex flavor profiles. In Greece, winemakers have adopted this method to craft high-quality sparkling wines that reflect the country’s unique terroir and indigenous grape varieties.
One notable example is Domaine Karanika, located in the Amyntaio appellation of Macedonia, Northern Greece. They produce a Blanc de Noirs Méthode Traditionnelles parkling wine using the indigenous Xinomavro grape, grown in sandy soils of a temperate continental climate. This wine exemplifies the successful application of traditional sparkling wine techniques to Greek grape varieties.
See our collection of Methodé Traditionnelle wines
Natural Wine
Natural wine production in Greece emphasizes minimal intervention throughout the winemaking process, from vineyard management to bottling. This approach avoids the use of synthetic chemicals in the vineyard and refrains from adding or removing substances during vinification, allowing the wine to express its true character and terroir.
Greek winemakers are increasingly embracing natural wine practices, utilizing indigenous grape varieties and traditional methods to produce authentic and expressive wines. This movement reflects a broader global trend towards sustainable and transparent winemaking.
Night Harvest
Night harvesting is a viticultural practice where grapes are harvested during the cooler nighttime hours. This method helps preserve the grapes’ acidity and aromatic compounds, leading to fresher and more vibrant wines. Our producer Aoton in Attica have adopted night harvesting to maintain grape freshness, which is essential for producing excellent wines.
The cooler temperatures at night slow down grape respiration and prevent premature fermentation, ensuring that the grapes retain their desired characteristics until they reach the winery. This technique is particularly beneficial in regions with significant temperature differences between day and night, as it helps maintain the balance and quality of the wine.
See our collection of night harvested wines
Old Vines
The term “Old Vines” refers to wines produced from grapevines that are typically 30 years or older, though definitions may vary by region. These mature vines yield fewer grapes, but the fruit is often of higher quality, resulting in more concentrated flavors.
During production, winemakers often emphasize minimal intervention to let the character of the old vine grapes shine. The deep root systems of these vines extract nutrients and water from far below the surface, reflecting the terroir in the wine. Hand-harvesting is common, as older vines can be delicate, and precise care ensures the quality of the fruit.
Old vine wines often undergo gentle pressing and aging in neutral vessels, like large oak barrels or concrete tanks, to preserve the purity and complexity of the fruit. The result is typically a wine with depth, richness, and a nuanced reflection of its origin.
See our collection of Old Vines
Pet-Nat
Pétillant Naturel or Pét-Nat is a sparkling wine made using the ancestral method, one of the oldest techniques for producing effervescent wines. Unlike traditional sparkling methods, Pét-Nat is bottled before the primary fermentation is complete, allowing natural carbonation to occur in the bottle.
The process avoids additional sugar or yeast, resulting in a wine that is often unfiltered, rustic, and lower in alcohol. Pét-Nat wines are typically capped with a crown cap rather than corked, and they may have sediment from the lees, contributing to their cloudy appearance and texture.
These wines are prized for their lively, fresh character, with flavors ranging from fruity and floral to funky and earthy, offering an unpretentious and authentic expression of the winemaker’s craft.
See our collection of Pet-Nat wines
Retsina
Retsina is a traditional Greek wine infused with the distinct flavor of pine resin, a method dating back over 2,000 years. Originally, resin was used to seal wine amphorae and preserve the wine, inadvertently imparting its unique aroma and taste.
Modern Retsina is made by adding small amounts of resin from pine trees to white or rosé wine during fermentation. The resin is carefully removed after fermentation, leaving behind its characteristic piney notes.
The best retsinas strike a harmonious balance between the resin’s distinctive piney character and the wine’s fruit and acidity. The resin should not overpower the wine. Fresh flavors are essential, making temperature-controlled fermentation crucial. High-quality retsina uses natural resin rather than synthetic additives, maintaining the traditional production methods.
The result is a wine with a crisp, herbal profile, often complemented by citrus and floral undertones.