οἴνοπα πόντονHomer’s wine-dark sea

VineCraftCellars

Family-grown Greek wine, from the mountain vineyards of Macedonia to the hills of Crete. 38 wines from five estates, most of them made from grapes that grow almost nowhere else.

Explore the portfolio Trade inquiries

Why Greek wine

One of the world’s oldest wine cultures, still waiting to be discovered.

Greece grows hundreds of native grape varieties, and many are planted almost nowhere else. That makes it one of the few places left in the wine world where a glass can still genuinely surprise you.

Vine Craft Cellars works directly with family-run estates. We choose wines that taste of where they’re grown: high-altitude whites, mineral island wines and reds with real character.

Native grapes: Assyrtiko, Malagouzia, Xinomavro, Vidiano, Agiorgitiko, Mavrodaphne and more. They’re easy to love once you can pronounce them, and we’ll help with that.
Family estates: Every producer in our book is owned and run by a winemaking family. Some are now in their third and fourth generations.
Mountain to island: Vineyards from the slopes above Lake Polyfytos to 850 m over the Gulf of Corinth and the hills south of Heraklion.
Direct import: We bring the wines from the estates to the United States ourselves, so the path from cellar to glass stays short.

The route

Five estates, mountain to sea.

Our portfolio runs from north to south through mainland Greece and out to Crete. Choose an estate to jump to its wines.

40°15′ N Kamkoutis VineyardVelventos, Kozani · Western Macedonia 4 wines
39°30′ N Karipidis EstateVounaina, near Larissa · Thessaly 3 wines
38°24′ N Lykos WineryMalakonta, Eretria · Evia 4 wines
38°15′ N Acheon WineryAigio, Achaia · Northern Peloponnese 3 wines
35°07′ N Michalakis EstatePartheni, Heraklion · Crete 24 wines

The portfolio

38 wines, poured one by one.

As you scroll through the cellar, the bottle pours the colour of each wine you pass. Choose a producer, or search for a grape or wine.

40°15′ N · Western Macedonia

Kamkoutis Vineyard

Αμπελώνας Καμκούτη

Velventos, Kozani · 4 wines

The Kamkoutis family has grown grapes around Velventos, a town better known for its peaches, for four generations. Giannis and Maria planted their own vineyard on gentle slopes between Lake Polyfytos and the Pieria mountains, then built a stone winery among the vines. Warm air off the lake meets cool mountain air, so the grapes ripen slowly and keep their freshness. They are champions of Tsapournakos, the town’s heirloom red.

Family: Giannis and Maria Kamkoutis, with their son Thomas
Winery: Stone winery built among the vines in 2004
Vineyards: About 400 m, between Lake Polyfytos and the Pieria foothills. Estate grapes only

Visit the estate's website ↗

WhitePGI Velventos

Malagouzia

100% Malagouzia

Lime, grapefruit and white peach with a lift of lemon blossom and chamomile. Bright and fresh, with a gently oily texture.

Pair: Grilled chicken, sautéed squid, lemony white fish, green salads
Serve: 10–12°C · 50–54°F
Made: Cool fermentation in stainless steel, bottled young

OrangePGI Velventos

Orange Malagouzia

100% Malagouzia, skin contact

Amber-gold, with orange peel, dried apricot, quince and a nutty edge. Forty days on the skins give it a light, grippy texture.

Pair: Fresh goat cheese, lemon-thyme chicken, pumpkin and feta pie, shellfish
Serve: 10–12°C · 50–54°F
Made: Free-run juice, 40 days on the skins in stainless steel

RedPGI Velventos

Tsapournakos

100% Tsapournakos, Velventos’ local Cabernet Franc type

Violets, sour and black cherry and red berries, with pepper, black tea and a touch of vanilla. Fresh acidity and firm, ripe tannins.

Pair: Steak, lamb chops, braised beef with mushrooms, beef ragù
Serve: 16°C · 61°F
Made: Hand-picked and double-sorted, aged in Balkan oak

RedPGI Velventos

Xinomavro

100% Xinomavro

A lighter, lively Xinomavro: sour cherry, cranberry and strawberry with the grape’s classic tomato leaf, olive and herbs. Juicy acidity, moderate tannins.

Gold, 95 pts and top distinction, Thessaloniki Wine & Spirits Trophy (2021 vintage)

Pair: Grilled meats, game, country sausages, charcuterie
Serve: 16°C · 61°F
Made: 12 months in large Balkan oak barrels

39°30′ N · Thessaly

Karipidis Estate

Κτήμα Καριπίδη

Vounaina, near Larissa · 3 wines

The Karipidis family settled in Vounaina, southwest of Larissa, in 1908. In the 1980s Pantelis Karipidis planted vines on the Thessalian plain when few believed these lowlands could make serious wine, and founded the estate in 1985. Organic farming on gentle slopes and a new winery, opened in 2011, made it one of Larissa’s best-known names. The estate works mostly with international grapes and helped pioneer Sangiovese and Nebbiolo in Greece.

Founded: 1985, by Pantelis Karipidis
Vineyards: About 30 ha at 200–320 m, clay over well-drained subsoil, organically farmed
Appellation: PGI Krannonas, one of Thessaly’s smallest

Visit the estate's website ↗

WhitePGI Krannonas

Sauvignon Blanc

Classic green notes of bell pepper and asparagus over riper melon, peach and pineapple. Fuller than most Sauvignons, with fresh acidity.

Pair: Grilled fish, shellfish, seafood risotto, poultry, salads
Serve: 8–12°C · 46–54°F
Made: Unoaked, fermented in stainless steel

White

Chardonnay

100% Chardonnay

Ripe pear, pineapple and tangerine with honey, vanilla and a light smoky edge from oak. Round and rich, with a long finish.

Pair: Shellfish, white meats, creamy sauces, risotto, smoked salmon
Serve: 8–12°C · 46–54°F
Made: Six months in oak barrels

RedPGI Krannonas

Petraeus Cabernet

100% Cabernet Sauvignon

Blackberry, raspberry and dried fig with pepper, cedar and vanilla. Full and structured, with firm tannins and a long finish. Built to age.

Pair: Game, red meats, mushroom dishes, aged cheeses
Serve: 14–16°C · 57–61°F
Made: Matured 36 months in oak, limited release

38°24′ N · Evia

Lykos Winery

Οινοποιία Λύκος

Malakonta, Eretria · 4 wines

The Lykos family first made wine for their own roadside restaurant at Malakonta, a few kilometres from ancient Eretria on the island of Evia. In 1991 Apostolos Lykos took over from his father and built a modern winery behind the restaurant, with an underground barrel cellar. Grapes come from Evia, the uplands of Boeotia and the hills of Nemea. Lykos means ‘wolf’ in Greek, and the Ageli range takes its name from the word for a pack.

Since: 1991, when Apostolos Lykos built the modern winery
Family: Apostolos and Nana Lykos, with Dimitris Lykos in the cellar
Vineyards: Evia, upland Boeotia and the hills of Nemea, 200–550 m

Visit the estate's website ↗

WhitePGI Peloponnese

Ageli Sauvignon Blanc

100% Sauvignon Blanc

Intense citrus, green pepper and herbs on the nose, then a spicy, herbal palate with tropical notes of mango and grapefruit.

Pair: Oysters, mussels, grilled sea bream, goat cheese, pies with greens
Serve: 10–12°C · 50–54°F
Made: Vineyard at Asprokampos, Nemea, at 850 m; stainless steel

White

Ageli Kydonitsa

100% Kydonitsa

Quince, lemon and pear with white flowers. Cool, crisp acidity on a light-to-medium body.

Pair: White cheeses, seafood, savoury pies, chicken with lemon
Serve: 10–12°C · 50–54°F
Made: Mountain vineyard in Nemea at about 850 m, stainless steel

RedPDO Nemea

Kratistos

100% Agiorgitiko

Deep ruby, with ripe cherry and plum and warm notes of vanilla, cinnamon and clove. Medium to full body, soft tannins.

Pair: Roast lamb, grilled meats, moussaka, aged cheeses
Serve: 16–18°C · 61–64°F
Made: Hillside vineyards in Nemea at 850 m, 12 months in French oak

RedPGI Sterea Ellada

Cabernet Sauvignon

100% Cabernet Sauvignon, organically grown

Ripe red and dark fruit layered with sweet spice, chocolate and vanilla, held together by firm tannins.

Pair: Grilled red meats, game, aged hard cheeses
Serve: 16–18°C · 61–64°F
Made: Upland Boeotia vineyards, 18 months in new French oak

38°15′ N · Northern Peloponnese

Acheon Winery

Αχαιών Οινοποιητική

Aigio, Achaia · 3 wines

Acheon is a three-generation family winery in the harbour town of Aigio, on the Gulf of Corinth. Grandfather Luke Katsikostas began in the 1940s, ageing wine in the cellars beneath the family shop by the port. His son Constantine built a proper winery in 1962. Since 2004 the third generation has run it, led by winemaker Sosanna Katsikosta, who trained in Bordeaux at Château Margaux and Château Latour-Martillac.

Since: The 1940s. Third generation since 2004
Family: The Katsikostas family. Winemaker Sosanna Katsikosta
Vineyards: North-facing slopes above the Gulf of Corinth, 250–850 m

Visit the estate's website ↗

WhitePGI Achaia

Sideritis in Amphorae

100% Sideritis

Lemon, lime zest and pear with a steely, mineral edge and a slightly oily texture from time in clay.

Decanter, 91 pts (2021 vintage)

Pair: Grilled sardines, shellfish, fresh goat cheese, vegetable pies
Made: Late harvest, wild ferment, 30% in clay amphorae

OrangePDO Patras

Roditis Fox

100% Roditis, ‘Alepou’ (fox) clone, skin contact

Amber with orange glints, with citrus, peach and nectarine. Rich but lively, with soft tannins from a month on the skins.

Pair: Chicken curry, spicy dishes, slow-cooked pork, fatty fish
Serve: 10–12°C · 50–54°F
Made: Organically farmed vineyard at 850 m, 30 days on skins, unfiltered

RedPGI Achaia

Laura Nobile

100% Mavrodaphne, single vineyard

A dry, serious Mavrodaphne: red cherry and dark fruit, spice and well-knit oak, with fine, chalky tannins and a long finish.

Pair: Grilled lamb, game, moussaka, aged hard cheeses
Serve: 16–18°C · 61–64°F
Made: Wild ferment, 15 months in French and American oak, unfiltered

35°07′ N · Crete

Michalakis Estate

Κτήμα Μιχαλάκη

Partheni, Heraklion · 24 wines

The Michalakis family began bottling wine on Crete in 1962. In 2003 they built a new winery on a single hillside estate at Partheni, south of Heraklion, on land that once belonged to the Monastery of Agios Georgios Epanosifis. North-facing slopes catch cooling winds off the Aegean. The family is known for championing rare Cretan grapes such as Vidiano, Vilana and Moschato Spinas.

Since: 1962. Estate winery built in 2003
Estate: About 45 ha on one hillside at 450–650 m, once land of the Epanosifis Monastery
Grapes: 14 varieties, Cretan natives and international

Visit the estate's website ↗

Kyros 2 wines

The estate’s top range: barrel-influenced wines from mountain vineyards at 450–480 m.

WhitePGI Crete

Kyros Assyrtiko–Vidiano

Assyrtiko · Vidiano

Rich and golden, with ripe peach, mango and banana, plus vanilla and a hint of caramel from the barrel. Soft and long.

Pair: Lobster, rich seafood, mushrooms, chicken in cream sauce
Serve: 12–13°C · 54–55°F
Made: Finished in oak barriques, 7–8 months on the lees

RedPGI Heraklion

Kyros Syrah–Kotsifali–Mandilari

Syrah · Kotsifali · Mandilari

Deep ruby, with plum, dark berries, dried fig and black pepper over dark chocolate and coffee. Rounded and elegant.

Pair: Beef, game, aged cheeses
Serve: 16–18°C · 61–64°F
Made: Whole-cluster cold soak, 14 months in barriques

Thèse Limited Edition 2 wines

Numbered small releases, each a different blend from the estate’s mountain vineyards.

WhitePGI Heraklion

Thèse 10

Assyrtiko 40% · Vidiano 40% · Sauvignon Blanc 20%

Green apple, pear, peach and citrus peel with jasmine and a note of basil. Dry and mineral, with lively acidity.

Pair: Dolmades with yogurt, artichokes, Greek meze

RoséPGI Heraklion

Thèse 11

Kotsifali 50% · Grenache 30% · Syrah 20%

Pale coral, with cherry, cranberry, strawberry and a grapefruit edge. Dry and crisp, with a lightly spiced finish.

Silver, Concours Mondial de Bruxelles 2025 (2024 vintage)

Pair: Grilled salmon or tuna, braised eggplant, summer vegetables
Serve: 8°C · 46°F

Gold Cuvée 1 wine

A long-running signature white built around aromatic Moschato Spinas.

WhitePGI Heraklion

Gold Cuvée White

Moschato Spinas · Vidiano · Chardonnay

Aromatic and bright, with rose, jasmine and bergamot from the Muscat, then sweet orange peel on a long finish.

Pair: Light fish, shellfish, white meats, goat cheese
Serve: 12–13°C · 54–55°F
Made: Each grape vinified separately, 2 months on fine lees

Single-variety estate wines 8 wines

One grape per bottle, mostly rare Cretan natives. The easiest way to taste the island grape by grape.

WhitePGI Crete

Vidiano

100% Vidiano

White peach, green apple, lime and quince. Lively and mineral, with a fresh lemon-peel finish.

International Wine Challenge, 94 pts (2023 vintage)

Pair: Smoked and oily fish, shellfish, white meats, ripe cheeses
Serve: 12–13°C · 54–55°F
Made: Cold maceration, stainless steel

WhitePGI Crete

Assyrtiko

100% Assyrtiko

Pear, apple and white peach, then grapefruit, ginger and mint over firm, mineral acidity.

Pair: Fried seafood, oily fish, shellfish, white meats
Serve: 12–13°C · 54–55°F
Made: Skin contact, cool fermentation, 2 months on lees

WhitePGI Crete

Moschato Spinas

100% Moschato Spinas

A dry, perfumed Muscat: rose and jasmine on the nose, pink grapefruit and violet on the palate.

Pair: Seafood, salads, vegetable risotto, cold dishes
Serve: 12–13°C · 54–55°F
Made: Brief cold skin contact, free-run juice only

WhitePGI Heraklion

Vilana

100% Vilana

Green apple, lemon and citrus with floral and herbal touches. Crisp, with a long, fresh finish.

Pair: Fried fish, seafood, white meats in cream sauces, salads
Serve: 12–13°C · 54–55°F
Made: Cold maceration, 20-day stainless-steel fermentation

White

Sauvignon Blanc

100% Sauvignon Blanc

From the estate’s own mountain and foothill vineyards, harvested in early to mid August.

Full tasting notes coming soon.

Serve: 12–13°C · 54–55°F
Made: Cold maceration, cool fermentation, short time on lees

RoséPGI Heraklion

Mandilari Rosé

100% Mandilari

Bright pink, with vivid cherry and raspberry and a hint of butterscotch. Silky, with a long finish.

Pair: Grilled meats, savoury starters, Asian dishes
Serve: 12–13°C · 54–55°F
Made: Brief skin maceration, cool fermentation

RedPGI Heraklion

Liatiko

100% Liatiko

Bright garnet, with red fruit, cinnamon and clove. Soft tannins, and lovely served slightly chilled.

Pair: Poultry, spiced meats, Mediterranean dishes, hard cheeses
Serve: 12–13°C · 54–55°F
Made: Three days on the skins for gentle extraction

RedPGI Crete

Kotsifali

100% Kotsifali

Dried plum and ripe red fruit with vanilla and cocoa. Full-bodied, with velvety tannins.

Pair: Grilled and braised meats, hard cheeses
Serve: 16–18°C · 61–64°F
Made: 15 days’ maceration, 6 months in French and American oak

Vin de Crète 3 wines

Fresh, easygoing regional blends of Cretan grapes.

White

Vin de Crète White

Vilana · Vidiano

Citrus and a Muscat-like perfume, then lemon and stone fruit on a crisp, refreshing palate.

Pair: Seafood pasta, salads, Mediterranean dishes
Serve: 12–13°C · 54–55°F
Made: Each grape fermented separately in stainless steel

Rosé

Vin de Crète Rosé

Kotsifali · Syrah

Fresh strawberry, cherry and wild cherry. Light, refreshing and clean.

Pair: Tomato pasta, vegetable dishes, spicy food, cheeses
Made: 5–10 hours’ skin contact, cool fermentation

Red

Vin de Crète Red

Mandilari · Kotsifali

Deep ruby, with blueberry and clove, then bitter chocolate and nutmeg. Full-flavoured, with a long finish.

Pair: Barbecue, slow-cooked lamb, aged cheeses
Serve: 16–18°C · 61–64°F
Made: 15–20 days’ maceration in stainless steel

Avgi 6 wines

The estate’s everyday range. Avgi means ‘dawn’ in Greek.

White

Avgi Assyrtiko–Malagouzia

Assyrtiko 60% · Malagouzia 40%

Fresh tropical fruit, peach and green apple. Concentrated, with refreshing acidity and an elegant lemony finish.

Pair: Seafood starters, pesto and dips, sushi, salty white cheeses
Serve: 10–12°C · 50–54°F

White

Avgi Assyrtiko–Sauvignon Blanc

Assyrtiko 60% · Sauvignon Blanc 40%

A rich citrus bouquet over a mineral core, with tropical fruit and real intensity of flavour.

Pair: Shellfish, grilled oily fish, fricassee, cheeses
Serve: 10–12°C · 50–54°F

Rosé

Avgi Rosé

Kotsifali 40% · Syrah 30% · Merlot 30%

Light cherry pink, with strawberry, cherry and rose petals. Smooth and fruity, with balanced acidity.

Pair: Pasta, salads, grilled white meats
Serve: 10–12°C · 50–54°F

Red

Avgi Kotsifali–Syrah

Kotsifali 60% · Syrah 40%

Deep ruby, with plum and raspberry. Round, well-structured tannins, dried-fruit flavours and a long finish.

Pair: Grilled and braised meats, lightly spiced dishes, semi-hard cheeses
Serve: 16–18°C · 61–64°F

Red

Avgi Agiorgitiko–Syrah

Agiorgitiko 60% · Syrah 40%

Vibrant deep red, with plum, cherry jam, dried fig and spice. Full-bodied, with sour cherry and well-integrated tannins.

Serve: 16–18°C · 61–64°F

Red

Avgi Xinomavro–Syrah

Xinomavro 60% · Syrah 40%

Light ruby with violet glints. Red fruit, dried plum and fig with pepper and cocoa, and a pleasantly peppery finish.

Serve: 16–18°C · 61–64°F

Sweet wines 2 wines

Two traditional sweet reds for dessert or the end of the meal.

Sweet

Nama

A blend of red varieties

A traditional Greek sweet red, the style poured for Holy Communion. Ruby, with rose, sweet fig and honey.

Serve: 14–16°C · 57–61°F
Made: Fermented cool in stainless steel

SweetPDO Mavrodaphne of Patras

Mavrodaphne of Patras

Mavrodaphne · Black Corinth

Raisin, plum and honey with dark chocolate and caramelised nuts. Rich and sweet, kept lively by fresh acidity.

Pair: Chocolate desserts, cheese and nuts, or over ice with a twist of lemon
Serve: 15–18°C · 59–64°F

Greek spirits are on the way.

We’re building a spirits list to sit beside the wines. Ask us about it when you get in touch.

Ask about spirits

Say it like a Greek

The grapes behind the glass.

Greek grape names look harder than they are. Here’s how to say them and what to expect. Choose a grape to see every wine we carry that’s made from it.

Trade & wholesale

Your glass is poured. Let’s talk.

We work with distributors, retailers, restaurants and hotels across the United States. Tell us about your list and we’ll send tasting notes and tech sheets and arrange samples.

Tech sheets and tasting notes for every wine
Samples for trade buyers
Staff training on Greek grapes and regions
A direct line to each producing family