Greek Wine: Grapes, Regions, Labels and Retsina

Greek wine is wine made from Greece’s own grapes, and that is what makes it worth seeking out. The four names to know are Assyrtiko (a crisp, mineral white, best known from Santorini), Xinomavro (a firm, high-acid red from Naoussa), Agiorgitiko (a soft, fruity red from Nemea) and Moschofilero (a floral white from Mantinia). If you like dry, food-friendly wines and want something different from Chardonnay and Cabernet, Greece is a rewarding place to explore.

Greek wine at a glance

Greece is a small producer by volume. According to the OIV, the international wine organization, Greece made about 1.6 million hectoliters of wine in 2025 (roughly 160 million liters), a partial recovery after two very small vintages, but still below its historical range of 2 to 4 million hectoliters. The OIV puts the Greek vineyard at about 93,000 hectares in 2025 (some 230,000 acres; the OIV’s vineyard figures cover all grape uses, not only wine).

Vineyards run from sea level on the islands to more than 1,000 meters (about 3,280 feet) in the mountains, according to Wines of Greece, the industry’s official promotion body. It counts 33 PDOs (protected designations of origin) and more than 100 PGIs (protected geographical indications) across the mainland and islands.

The main grapes

Greek wine is built on native varieties. These four cover most of what you will see on US shelves.

Grape	Color	Where it shines	Style
Assyrtiko	White	Santorini; also other Aegean islands, Macedonia, Crete	Dry, crisp, mineral; also sweet Vinsanto
Xinomavro	Red	Naoussa, Amyndeo, Goumenissa, Rapsani	Firm tannins, high acidity, ages well
Agiorgitiko	Red	Nemea (Peloponnese)	Soft tannins, red fruit; rosé to sweet
Moschofilero	Pink-skinned white	Mantinia (Peloponnese)	Light, floral, lively acidity

Assyrtiko

Assyrtiko comes from Santorini, where it makes the island’s lean, mineral and very concentrated PDO whites, according to Wines of Greece. It keeps its acidity even in hot, dry weather, which is why it balances high alcohol well. The same body says both oaked and stainless-steel Assyrtiko can age five to ten years or longer. Wine Folly describes a lean white with passion fruit, flint and lemon, plus a slightly bitter, salty finish. Elsewhere in Greece it shows more fruit and a less dense structure.

Xinomavro

The name means “sour black,” from xino (sour) and mavro (black). Wines of Greece calls it finicky in the vineyard: it needs the right site, low yields and good weather. The wines are bright red rather than inky, with firm tannins, a tight structure and bright acidity, and aromas that can include red fruit, flowers, tomato, olive, dried prune, tobacco and nuts. They are usually released at least two years after harvest and age for a long time.

Agiorgitiko

Agiorgitiko (ah-yor-YEE-tee-ko) is the grape of Nemea. Wines of Greece describes young versions as fresh and red-fruited, with medium acidity and soft tannins; oak-aged versions for longer keeping add deeper color, firm ripe tannins and notes of sweet spice and chocolate. It also makes rosé and concentrated sweet wines from sun-dried grapes. Wine Folly compares it to Merlot wine, only spicier.

Moschofilero

Moschofilero is a pink-skinned grape grown high on the cool Mantinia plateau in the Peloponnese. Wines of Greece describes delicate aromas of citrus, green fruit and rose petals, a light body and lively acidity. Most is made as a dry white; there are also sparkling versions and a growing number of rosés.

The key regions

Region (PDO)	Grape rules (Wines of Greece)	Where	Wine styles
Santorini	Dry: at least 85% Assyrtiko, up to 15% Athiri and Aidani	Santorini and Thirasia islands	Dry white, Nykteri, sweet Vinsanto
Naoussa	100% Xinomavro	Slopes of Mount Vermio, Imathia (northern Greece)	Red, from dry to semi-sweet
Nemea	100% Agiorgitiko	Korinthia and part of Argolida (Peloponnese)	Red, from dry to sweet
Mantinia	At least 85% Moschofilero, the rest Asproudes	Arkadia plateau (Peloponnese)	Dry and sparkling white

Santorini

PDO Santorini was established in 1971 and covers the islands of Santorini (Thira) and Thirasia. The soils are volcanic: basalt, ash, sand and pumice with very little clay. Because of that sandy soil, Wines of Greece says the vines grow on their own roots and were never hit by phylloxera, the root pest that devastated European vineyards in the late 19th century. To shelter them from strong winds, growers train many vines into a low basket shape called kouloura, with the grapes inside.

Two Santorini label terms are worth knowing:

• Nykteri: a dry Santorini with at least 13.5% alcohol and at least three months in oak. Wine Folly notes that it is always oaked and describes richer notes such as lemon brûlée and pie crust.
• Vinsanto: a dessert wine from sun-dried, overripe grapes, with at least 370 grams of sugar per liter and at least 24 months of oxidative aging.

Naoussa

Established in 1971, PDO Naoussa sits in northwestern Imathia, with most vineyards on the southeast slopes of Mount Vermio at 150 to 400 meters (about 490 to 1,310 feet). The appellation is for reds made from 100% Xinomavro. Wines of Greece describes two styles: a traditional one with long skin contact and long oak aging, pale and austere when young, and a modern one with deeper color and riper fruit that is easier to drink on release. Both, it says, can age well beyond a decade. Xinomavro also goes into the reds of PDO Amyndeo, Goumenissa and Rapsani.

Nemea

PDO Nemea, also from 1971, is the largest red wine appellation in Greece, according to Wines of Greece, and the only Greek PDO that spans two prefectures (Korinthia and Argolida). Vineyards climb from about 200 to 850 meters, and locals informally split them into lower, semi-mountain and mountain zones. Only 100% Agiorgitiko reds (dry, semi-sweet and sweet) can carry the name; rosé cannot.

Mantinia

PDO Mantinia lies on a plateau in central-eastern Arkadia with a mean altitude of 660 meters (about 2,165 feet), which keeps it cool. The rules call for at least 85% Moschofilero, but Wines of Greece says nearly all Mantinia is now 100% Moschofilero. It is mostly fermented in stainless steel, still or sparkling.

Note: Assyrtiko also appears in PDO Slopes of Meliton, PDO Rhodes and PDO Handakas Candia on Crete, so you will find it well beyond Santorini, often for less.

Retsina: the traditional Greek wine

Retsina is Greece’s best-known traditional wine, and it has a long history. Wines of Greece says it was known in antiquity, when pine resin was used to seal amphorae and helped protect wine from air. Today, natural resin from the Aleppo pine is added during fermentation and removed afterward, leaving a pine aroma. Retsina is mainly white (rosé is rare) and made mostly from Savvatiano, with some Rhoditis.

The areas best known for retsina, and allowed to put their names on the label, are in Central Greece: Attica (mainly Mesogia), Viotia (Boeotia) and Evia (Euboea). Only retsina produced in Greece can carry its “Traditional Designation” on the label, a status it shares with Verdea from Zakynthos.

Good retsina, in Wines of Greece’s description, has a balsamic pine note that doesn’t hide the grape’s own aromas and a slightly bitter, refreshing finish. Wine Folly adds that Assyrtiko-based retsinas are more angular and can age, while Savvatiano-based ones are rounder and fruitier. Wines of Greece admits retsina’s reputation has sometimes been poor; if that has put you off, a modern bottle is worth another look.

How to read a Greek wine label

Greek labels can look daunting because of the alphabet, but the system is the same EU one used in France, Italy and Spain.

Label term	Greek	What it means
PDO	ΠΟΠ	All grapes come from the named area, made under its rules (European Commission)
PGI	ΠΓΕ	At least 85% of the grapes come from the named area; more freedom on grapes and style
Traditional Designation	Ονομασία Κατά Παράδοση	Used for retsina and Verdea; only wine made in Greece qualifies
Ktima	—	Estate winery (Wine Folly)
Nykteri	—	Oaked dry Santorini, at least 13.5% alcohol
Vinsanto	—	Sweet Santorini from sun-dried grapes

Most labels also show the grape in Latin letters, so look for the four grape names above, and then the PDO name: a bottle that says PDO Naoussa tells you it is 100% Xinomavro, and PDO Nemea that it is 100% Agiorgitiko. In our view, the PDO name is the most useful shortcut on a Greek label.

Food pairing

Greek wines are built for the table, and Wines of Greece stresses how food-friendly its grapes are:

• Assyrtiko and Santorini: grilled fish and seafood are the classic match, per Wines of Greece. We’d also try it with lemony dishes and Greek salad.
• Moschofilero: an aperitif wine, or a partner for light, delicate dishes.
• Agiorgitiko: soft and versatile, Wines of Greece says it suits a wide range of dishes. In our view that makes it the red to reach for when one bottle has to please a whole table, from roast chicken to moussaka.
• Xinomavro: Wines of Greece suggests intense, rich flavors. Our picks would be braised lamb, slow-cooked beef or aged cheese, which can stand up to its tannins and acidity.
• Retsina: Wines of Greece calls it an ideal partner for the flavorful dishes of traditional Greek cooking, so a plate of meze is the obvious start.

Good-value Greek wine

We haven’t yet researched individual Greek bottles against our value thresholds (critic scores plus checked US prices), so we don’t name specific picks here. Our pick for a first bottle is a PDO Nemea Agiorgitiko or an Assyrtiko from outside Santorini, then a Santorini to compare. For research-based picks across styles, see our best value wines.

How to serve Greek wine

Treat Assyrtiko, Moschofilero and retsina like other crisp whites and serve them chilled. Serve Agiorgitiko and Xinomavro as you would other dry reds, a little below room temperature; in our view a young, tannic Xinomavro also benefits from time in a decanter.