Red

92 points Wine & Spirits Magazine
The vláhiko grape gets its name from the Vlach people, a Romance-speaking ethnic minority of the southern Balkans, extending into northern Greece. The grape is one of several indigenous varieties that Thomas Glínavos works with in his family’s vineyards near Lake Ioánnina, in semi-mountainous Epirus. Crunchy acidity points up the herbal and floral notes accenting the red fruit here. Pulsing with energy, this will take a light chill well for your next grilled lamb chop.

Organic / Biodynamic

This 100% Limniona hails from Tyrnavos, which is flat, flat, flat, and in summer punishingly hot, which makes the balance and delicacy that Christos Zafeirakis regularly achieves in his Limniona all the more striking. Ripe but restrained, with a tantalizing tug-of-war between floral and earthy, this Limniona speaks clearly of its soil. The 2020 is medium- bodied but heavy on complexity, offering in turn the sharpness of raspberries, a bloody tang wreathed in smoke, and the woodland character of the layer on the ground where old leaf litter dissolves into the earth below. Reminiscent of an earthy Beaujolais. 13% abv

Winner of our 2025 Wine Of The Year blind taste-off!

Organic

A traditional Greek red wine made from organic 100% Xinomavro grapes by young winemaker Yiannis Mittas in the Naoussa region, known for its intense red fruit (cherry, plum), earthy notes (leather, tapenade), spice, and firm tannins, offering a complex, food-friendly profile often compared to Nebbiolo, excellent with lamb, and valued for its quality and value.

The Mittas family is one of the oldest in Naoussa, one of the most well-known appellations for the red variety Xinomavro, in northern Greece. Xinomavro offers higher acidity levels and lower alcohols while balancing the tannins. The soils in Naoussa are characterized by more clay and less sand, as well as considerable limestone, compared to neighboring areas. The climate here is continental. The style of the wines being made by Mittas is broadly traditional. Low-intervention farming (the vineyards are now fully converted and licensed as organic) and wine making are the general rule. The wine is aged for a year in French oak barrels, 25% first use, and then for an additional year in the bottle. The wine opens beautifully with a bit of time in a decanter.