Andros Taverna

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Aromatic Moschofilero wine from Peloponnese, offering floral and citrus notes with a crisp finish.

A rare white wine made from the indigenous Cypriot grape Promara, grown on ungrafted vines in the village of Letymbou. Spontaneously fermented and aged five months in amphora to reveal its pure character. Complex and layered with aromas of white-fleshed fruit and citrus, finishing crisp and dry with pronounced minerality.

An orange wine from organic Assyrtiko grapes grown in semi-mountainous Olympia near the Ionian Sea. Spontaneously fermented with 8 days of skin contact, bottled unfiltered. Intense amber color with aromas of orange, quince, chamomile, and hints of nuts. Medium-bodied with bright acidity, light tannins, and a rich texture. Flavors of ripe citrus, dried apricot, and persimmon lead to a lasting finish. Named after Aesop's fable of the North Wind and the Sun.

notes of lime, white flowers, sea spray, minerality

From high-altitude vineyards (600-700m) in Greece's coolest wine region, near four lakes that moderate the climate. Fermented in stainless steel and aged on fine lees for four months. Aromas of peach, apple, citrus, and white flowers. Medium-bodied with crisp acidity, mineral texture, and a savory, saline finish.

From a four-generation family winery in Letymbou, using the rare indigenous Spourtiko grape from ungrafted vines at 450 meters on limestone and gypsum soils. Spontaneously fermented and aged on lees in stainless steel. Lean, bright, and refreshing with notes of citrus zest, green apple, dried herbs, and a mineral, saline finish.

Dark Berry, Fruit + Forest floor

From the high-elevation appellation of Siatista in Northern Greece. A unique medium-bodied red with aromatics of fresh red fruits and dried herbs. Smooth and elegant on the palate with soft tannins and bright acidity.

tart red fruit and island herbs

From organic, 80-year-old ungrafted Mavro vines grown at 920 meters on sandy volcanic soils in Cyprus's Pitsilia region. Vinified with partial carbonic maceration in stainless steel. Vibrant garnet color with aromas of strawberries, wild cherries, rose petals, and hints of dark chocolate and cinnamon. Light-bodied and refreshing with bright acidity and smooth tannins. Best served slightly chilled. Pairs beautifully with pork, lamb, or mezze.

sour cherry, earthy

Blackberry, Roses, Green Tea Leaves

Notes of Rose Petals

From Oenops Wines in Drama, Northern Greece, a blend of Xinomavro, Limniona, and Mavroudi from 15-45 year old vines. Fermented with native yeasts in stainless steel, old barrels, and concrete, then aged nine months on fine lees with no new oak. Intensely fruit-driven with aromas of cherry, fresh berries, and a hint of tomato leaf.

Black cherry, violets

Blueberry, tomato leaf, powerful but poised.

A distinctive red from Santorini’s volcanic soils, this blend of Mandilaria and Mavrotragano is savory, structured, and full of character. Expect aromas of dark cherry, dried herbs, and black olive, with notes of spice, earth, and mineral on the palate. Medium-bodied with firm tannins and a fresh, food-friendly finish

A fresh, modern expression of Mavrodaphne from Kefalonia, made in a dry, approachable style. Bright aromas of red berries and sour cherry lead into notes of wild herbs and subtle spice.