Production Methods

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.



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



See our collection of biodynamic wines


Cask Aged

See our collection of cask aged wines


Certified Organic

See our collection of organically certified wines


Methodé Champenoise

See our collection of Methodé Champenoise wines


Natural Wine

See our collection of Natural wines


Night Harvest

See our collection of night harvested wines


Old Vines

See our collection of wines made from old vines



See our collection of Pet-Nat wines



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