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.
See our collection of biodynamic wines
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
See our collection of organically certified wines
Methodé Champenoise
Méthode Champenoise, 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 Champenoise sparkling 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 Champenoise 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.
See our collection of Natural wines
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. In Greece, wineries such as Domaine Vassiliou 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.
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Old Vines
See our collection of wines made from old vines
Pet-Nat
See our collection of Pet-Nat wines
Retsina
See our collection of Retsina wines
Volcanic Soil
See our collection of wines grown in volcanic soil
Young Vines
See our collection of wines made from young vines