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Greek vineyards have a long tradition, many of them dating back to between the thirteenth and eleventh centuries BC. They were cultivated much like they are today, with the stocks aligned in parallel rows. Pruning is done in different ways, depending on the stock, the soil and the strength of the wind.
The younger vineyards are spread out over 8,000 hectares that have a wealth of quality indigenous stock, which have survived under the same denominations. These varieties have always been cultivated in the Mediterranean climate in Greece, one of the most suitable climates for vineyards of quality and personality, like the ones the country has.
There are more than 300 varieties, among which we can highlight Liatiko, Fotsifali, Mavoudi, Amorgiano, Athiri, Negoska, Trani Muscat, Muscat, White Muscat and Muscat of Alexandria, Limnio, Monemvassia and Aidani.
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