Greek Wine Regions You Should Know

For thousands of years, wine has been part of Greece’s heartbeat — from the symposiums of ancient Athens to today’s island vineyards bathed in sun and sea breeze. Greek wine has a long history, with centuries-old traditions shaping its unique character and reputation. What’s exciting is how Greek wine has evolved in the last few decades. Modern producers are rediscovering native grapes, embracing terroir, and crafting wines that finally showcase what Greece has known all along — this land was born for wine. In ancient Athens, wine was not only a social staple but also deeply intertwined with Greek mythology, with gods like Dionysus symbolising wine’s divine origins and cultural importance.

Here’s my tour through the country’s most fascinating wine regions — places where ancient roots and modern craftsmanship meet in every glass, reflecting the country’s rich viticultural heritage.

Introduction to Greek Wine

Greek wine is a tapestry woven from thousands of years of tradition, sun-drenched landscapes, and a dazzling array of indigenous grape varieties. From the windswept vineyards of the Aegean Islands to the rugged hills of Northern Greece, the country’s wine regions produce everything from crisp, mineral-driven whites to full-bodied reds bursting with character. Greece’s winemaking roots stretch back to ancient times, and today, the country is celebrated for its ability to blend traditional wine production techniques with modern innovation. Whether you’re savouring a glass of Assyrtiko by the sea or exploring the bold reds of Xinomavro, Greek wine offers a taste of the country’s rich history and vibrant culture. With so many unique grape varieties and styles to discover, Greece is a true paradise for wine lovers seeking both the timeless and the new.

History of Wine Production

The story of Greek wine is as old as the country itself. Evidence of wine production in Greece dates back to ancient times, with archaeological finds from the Minoan and Mycenaean civilisations revealing the deep roots of viticulture in the region. For the ancient Greeks, wine was more than just a drink—it was a cornerstone of daily life, celebrated in myth and ritual, and personified by Dionysus, the god of wine. Over the centuries, Greek wine production has evolved, shaped by the introduction of new grape varieties and the ingenuity of generations of winemakers. Today, Greece’s wineries continue this proud tradition, producing wines that honour their storied past while embracing the possibilities of the present. The result is a vibrant wine culture that stands as a testament to Greece’s enduring love affair with the grape.

Macedonia: Bold Reds from the North

Northern Greece feels like the heartland of red wine, with vineyard landscapes stretching across the region. In Macedonia, vineyards are planted at higher elevations, which contribute to the unique character and complexity of the wines. The rolling hills of Macedonia are home to one of Greece’s most reknowned— Xinomavro. Here, limestone-rich clay soils play a crucial role in shaping the structure and ageing potential of the wines produced. Xinomavro is known for its high acidity, which gives the wines freshness, structure, and excellent ageing potential. The wines produced in this region offer a diverse range of flavours and styles for wine lovers to explore.

Naoussa: The Classic

Naoussa is the region that really defines Xinomavro. The name means “acid black,” and it fits perfectly. These wines can be pale in colour but are full of structure, tannin, and attitude. They start with earthy, tomato, olive, and black currant notes and, over time, turn into something hauntingly complex — think truffle, spice, and dried herbs.

Amyntaio: Lighter and Livelier

A little further northwest, Amyntaio offers an entirely different side of Xinomavro — higher altitude, cooler air, and softer fruit. The wines here are elegant and fresh, and the rosés are among the finest in Greece.

And beyond Xinomavro country, you’ll find regions like Goumenissa, Drama, and Kavala producing a range of wines, from supple Syrahs to crisp Sauvignon Blancs. In these areas, other grapes are often blended with native varieties, showcasing the region’s diversity and blending practices. Macedonia is big, bold, and varied — just like its wines.

Epirus: Crisp, Mountain-Cooled Whites

Tucked into Greece’s northwest mountains, Epirus is small but unforgettable. The air is cool, the vineyards are high, and the wines are pure and bright.

The main PDO, Zitsa, produces whites from the local Debina grape. These are crisp, green-apple-driven wines with a light sparkle and a clean alpine edge. Zitsa is also renowned for its sparkling wines made from Debina, which showcase the region’s unique mountain climate and terroir. It’s one of those rare Greek whites that truly tastes like the mountain air itself.

Thessaly: Between Olympus and the Sea

Thessaly sits between Mount Olympus and the Aegean, and its wines reflect that balance — earthy yet fresh, serious yet easy to love. The Agrafa Mountains, a significant geographic feature, shape the region’s vineyards and influence local wine styles.

Rapsani: Three Grapes, One Legend

On the slopes of Olympus, the PDO Rapsani blends three native grapes — Xinomavro, Krassato, and Stavroto — into intensely flavoured reds with spice, structure, and a touch of mountain mystery.

Tyrnavos: Floral and Fun

Then there’s Tyrnavos, the region that brings a smile. Wines here are light, aromatic, and perfect for summer. Grapes like Moschato and Roditis give off scents of rose and citrus — a lovely match with grilled fish or mezze under the sun.

Central Greece: The Reinvention Story

For years, Central Greece, a significant part of the Greek mainland — especially around Athens, the capital city of Greece — was known mainly for Retsina, the old-school pine-resinated wine. Traditional Retsina is made using resin from the Aleppo pine tree. But times have changed.

Attica: Savatiano Shines Again

In Attica, winemakers are proving that the humble Savatiano grape can be remarkable. Modern Savatiano whites are fresh, nutty, and mineral, often aged in oak for depth. They’re honest wines that speak of the dry limestone soils around Athens.

Viotia and Fthiotida: Creative Energy

Nearby, in Viotia and Fthiotida, younger winemakers are experimenting with Malagousia, Assyrtiko, and even Syrah, producing stylish, modern wines that demonstrate Central Greece is once again worth paying attention to.

Peloponnese: Ancient Roots, Modern Soul

Cross the Corinth Canal and you enter the Peloponnese peninsula in Southern Greece, the cradle of Greek wine. This peninsula is a patchwork of microclimates — mountain vineyards, coastal breezes, and soils that have seen vines since mythic times. Traditional viticulture here is often carried out on a small scale, reflecting the artisanal approach that highlights the region’s diversity. The Peloponnese served as a hub for the wine trade during the Middle Ages. Its winemaking is deeply rooted in the area’s cultural heritage, blending ancient traditions and local customs that continue to shape the region’s identity.

Nemea: The Heart of Agiorgitiko

Nemea is where Agiorgitiko shines. It’s one of Greece’s most beloved red grapes — a fruity red that is velvety, fruity, and full of charm. Depending on where it’s grown, it can be light and juicy or deep and structured. Expect flavours of plum, cherry, and clove.

Mantinia: Fragrant Whites from High Above

Head to Mantinia in central Peloponnese and you’ll find Moschofilero, a pink-skinned white grape that thrives in cool mountain air. It is often made into a dry white wine with a floral, crisp, and energetic character — perfect for pairing with seafood and for enjoying on warm evenings.

Patras: Sweet Classics

On the western coast, Patras has a long tradition of producing sweet wine and dessert wines — Mavrodaphne of Patras, a fortified sweet red wine with notes of chocolate and raisin, and Muscat of Rio-Patras, a golden, aromatic sweet wine variety. They’re pure indulgence.

The Peloponnese is a region that bridges the ancient and modern — tradition with innovation, always with style.

Crete: Island of Heritage and Innovation

Crete has been making wine since the Minoan era, and today it’s one of Greece’s most dynamic regions.

Local Grapes, Local Soul

The whites — Vidiano, Vilana, and Thrapsathiri — are textured, mineral, and full of Mediterranean character. Vidiano, in particular, is emerging as Crete’s superstar: aromatic, complex, and incredibly food-friendly.

Among the reds, Kotsifali and Mandilari are traditional partners, blending soft fruit with herbal, earthy notes.

Four PDO Zones, Endless Variety

Crete’s four PDOs — Peza, Archanes, Dafnes, and Sitia — each tell a slightly different story. Peza wines tend to be easy-drinking and fruity, while Sitia produces structured, age-worthy bottles.

The island’s new generation of winemakers — names like Lyrarakis and Douloufakis — are putting Crete back on the world wine map.

Santorini: Volcanic Magic

Few wine regions in the world are as iconic as Santorini, an island in the heart of the Aegean Sea. The surrounding sea moderates the island’s climate, shaping the unique character of its wines. Its volcanic soil, fierce winds, and ancient vines combine to produce something truly extraordinary.

Assyrtiko: The Mineral Masterpiece

The white grape Assyrtiko dominates here — crisp, saline, and full of volcanic character. It’s one of those wines that tastes like the sea and the rock it grows on.

The vines, some of which are centuries old, are trained in low basket shapes (kouloura) to protect them from the wind—the result: wines of power, precision, and longevity.

Vinsanto: The Sweet Tradition

Don’t miss Vinsanto, the island’s amber, sun-dried dessert wine made from Assyrtiko and Aidani. It’s rich, honeyed, and beautifully balanced — liquid sunlight with a volcanic edge.

Santorini is not just beautiful — it’s timeless.

The Aegean Islands: Wind, Sea, and Sunlight

Beyond Santorini, dozens of smaller Greek islands dot the Aegean, each with its own microclimate and wine identity. The Greek islands are renowned for their unique wine culture, shaped by centuries of tradition and the diverse terroirs found across the region. Each Greek island has its own distinct wine traditions, with a variety of wines produced from indigenous grape varieties that reflect the island’s character.

Paros & Naxos

Paros makes spicy reds from Mandilaria blended with Monemvasia, while Naxos is emerging as a haven for small, natural wine producers focusing on Assyrtiko and Aidani.

Rhodes

On Rhodes, vineyards are cooled by sea breezes and pine forests. The white grape Athiri and red Mandilaria produce balanced, approachable wines with a hint of island spice.

Samos: The Island of Muscat

Samos is famous for its Muscat Blanc, a traditional aromatic white grape among the region’s popular varietals. Samos produces both white and sparkling wines from Muscat Blanc, celebrated for their golden colour, floral sweetness, and distinctive fruity finish. The best examples of this white wine strike a balance between richness and elegance.

The Ionian Islands: The Western Spirit

On Greece’s western side, the Ionian Islands bring a slightly different character — cooler, gentler, and a little more European in style, with unique wines produced from local grape varieties.

Cephalonia: Robola’s Home

Robola is the pride of Cephalonia — a bright, lemony white grown on limestone slopes. It’s crisp, mineral, and utterly refreshing — the kind of wine that belongs next to grilled fish and sea breeze.

Corfu & Zakynthos

These smaller islands focus on rare grapes, such as Verdea and Skopelitis, producing rustic, expressive wines that echo their Venetian heritage.

Thrace: The Quiet Frontier

In Greece’s far northeast, Thrace remains under the radar — but not for long. The region’s cool climate and coastal influence are perfect for fresh, aromatic reds and rosés produced from local grapes.

Local grapes like Mavroudi and Pamid are being revived, offering wines that are spicy, peppery, and full of energy. Notable wineries in Thrace, such as those near Alexandroupoli, showcase the diversity of wines produced in this area. It feels like the next chapter in Greece’s wine story is being written here.

Wine Production Techniques

Greek wine production is a harmonious blend of age-old tradition and forward-thinking innovation. Many Greek wineries still honour the past by harvesting grapes by hand and fermenting wine in oak barrels, techniques that help preserve the unique flavours of indigenous grape varieties. At the same time, modern methods—such as stainless-steel tanks and screw-top containers—ensure freshness and consistency in every bottle. The focus on native grape varieties, such as Assyrtiko, Xinomavro, and Moschofilero, gives Greek wines their distinctive character and sense of place. Increasingly, wineries are adopting sustainable and organic farming practices, nurturing the land for future generations and enhancing the quality of their wines. This thoughtful approach to wine production allows Greek wines to shine, offering an authentic taste of the country’s diverse terroir and winemaking heritage.

Wine and Food Pairing

Greek wines are made for the table, offering a world of pairing possibilities that celebrate the country’s rich culinary heritage. The crisp, mineral-laced white wines of the Aegean Islands—think Assyrtiko and Moschofilero—are a natural match for fresh seafood, vibrant salads, and tangy cheeses. In Northern Greece, full-bodied red wines like Xinomavro and Cabernet Sauvignon pair beautifully with hearty dishes such as roasted lamb, grilled meats, and savoury stews. Rosé wines, often crafted from the Agiorgitiko grape, bring a burst of freshness to lighter fare like grilled chicken, fish, and Mediterranean vegetables. With such a diverse range of grape varieties and wine styles, Greece invites you to explore new flavours and discover perfect pairings for every meal. Whether you’re enjoying a simple mezze or a festive feast, Greek wines promise to elevate every bite.

The Spirit of Greek Wine

Greek wine is a journey through mountains, islands, myths, and memories. With more than 300 native grape varieties, the diversity is staggering, reflecting Greece’s rich winemaking heritage and ongoing renaissance.

What I love most is how these wines capture their sense of place. You can taste the salt of Santorini, the wild herbs of Crete, the cool air of Epirus. In recent decades, Greek vineyards have experienced a remarkable revival, embracing technological advancements and renewed passion for quality. Greek winemakers today blend old wisdom with modern precision, crafting wines that feel both ancient and modern.

Wine tourism experiences in Greece offer visitors the chance to immerse themselves in local traditions, taste unique wines, and explore the cultural and natural beauty of the regions. The appellation system and regional classifications assure consumers of the origins of their wine purchases, providing confidence in the provenance and quality of every bottle.

In every glass — whether it’s a crisp Assyrtiko, a bold Agiorgitiko, or a fragrant Moschofilero — you taste Greece itself: its sunlight, its sea, its generosity, and its eternal love affair with wine.