Santorini, the unique Cycladic Island, offers its distinctive volcanic soil for the nourishment of one of the world’s rarest white grape varieties, the Assytico. Santorini Boutari has a brilliant colour, rich, delicate aroma and lighting, pleasant finish
Kretikos £16.00
White wine from the native variety “Viena” with a luminous white and yellow colour and fruity scent. Excellent companion for salads and poultry
Agios Panteleimonas £15.50
A medium sweet white wine that is an excellent aperitif or with appetizers. It is fruity and very easy to drink
Aphrodite £16.00
A bone-dry white wine with a distinctive character and bouquet brought out through a careful maturation in cask and bottle.
Ymnos £15.00
A refreshing dry wine with an even flavour and a delicate bouquet carefully made from white indigenous grape varieties.
Selected wine, sourced from the top Greek variety Xinomavro, which is cultivated within the Naoussa Appellation zone
Kretikos £15.50
Regional Cretian wine with excellent quality distinct scent, gentle flavour and a ruby red colour. It is a wine with a history of 4000 years
Ymnos £14.00
A pleasant wine with a full flavour and distinctive buckets. Carefully made from the famous Kothifali and Mantilari varieties of grape grown on Creta Soil. It is excellent accompaniment roast meat, casseroles with tomato sauce and yellow cheeses.
A refreshing dry rose wine with an even flavour and a delicate bouquet. Carefully made from the Kotsifali variety of grape. It is an excellent accompaniment to poultry and salads
“Retsina (Ρετσίνα in Greek) is a Greek resinated dry white (or rosé) wine that has been made for at least 2700 years.
Its unique flavour is said to have originated from the practice of sealing wine vessels, particularly amphora, with Aleppo Pine resin in ancient times.
Before the invention of impermeable glass bottles, oxygen caused many wines to spoil within the year. Pine resin helped keep air out, while at the same time infusing the wine with resin aroma.
In time the practice of adding resin to the fermenting must have flavoured the wine even more strongly, and apparently kept it better preserved.”