Taverna Khione

wild fermented and 9 days skin contact, fresh local pine resin, citrusy and herbaceous (biodynamic)

3 months on lees, notes of spring flowers, peach, mango and mint, moderate acidity, long fruity and herbal aftertaste

9 months on lees and 3 years aged in bottle, notes of lemon, flint, stone fruit, crisp acidity and minerality

medium body, notes of white peach, lemon and lime, crisp acidity and intense minerals, long aftertaste

"wine of the stone" - tons of salinity and mineral notes, salt air, preserved lemon and fresh pear, bone dry (organic)

un-grafted and high-altitude vines, 6 months on lees, lively wine with lots of herbal notes (sustainable)

traditional semi-sparkling wine of Ioannina, notes of apple, refreshing bubbles (orange & organic)

méthode champenoise, creamy texture, refreshing acidity, notes and aromas of lemon blossoms (organic & sparkling)

4 months on lees, notes of lemon and stones, good acidity with weight on the palate, long finish (organic)

fermented in French oak for a couple months on lees, very aromatic with notes of citrus and honey (organic)

fermented on lees for 4 months, notes of apricot, lemon and herbaceous, mineral finish (organic)

notes of exotic fruits, jasmine, orange, melon and green pepper (sustainable)

fermentation in stainless and French oak, aged on lees, powerful notes of mango, pear and citrus (sustainable)

méthode traditionelle sparkling wine, 6 months fermentation oak, 4 years lees and 8 years bottle (Sparkling Rosé)

extremely rare grape, medium bodied, balanced acidity, kumquat, grapefruit & hazelnut notes (organic)

intense stone fruit aromatics, ripe fruit in the mouth, medium body, good acidity, long finish (organic)

6 months on lees in amphorae, notes of white flowers, stone fruits and limes, rich palate, restrained acidity, long finish (sustainable)

6 months on lees in amphorae, notes of citrus fruit, almond and lemon thyme, gentle salinity with a rich mouth (sustainable)

notes of grapefruit and orange peels followed by honey and almonds, rich with subtle tannins, long aftertaste (orange & organic)

white and yellow flowers, citrus and pine on the nose, fresh and herbaceous

6 months on lees, notes of citrus and apricots, balanced acidity with great minerality

notes of roses, lemons and white flowers, medium body, long aftertaste with pleasant acidity

9 months on lees, notes of cherries and black fruits, fine bubbles and creamy mouthfeel (sustainable & sparkling rosé)

skin contact, spontaneous yeast fermented, unfiltered, notes of rhubarb and cherries, fresh acidity (orange)

partial skin contact, notes of citrus, lemongrass and stone fruit, high acidity, medium body, finesse

aged 3 months on lees in stainless steel, notes of citrus and flint, vibrant, great minerality

12 hours skin contact, full-bodied, bone dry, distinctive minerality, notes of honeysuckle and crisp acidity

70-100 year old vines grown in dry soil, bright acidity, intense minerality, very long finish

aged 3 months on lees in stainless steel, notes of citrus and peach, intense minerality, great acidity

wild yeast fermented, 6 months on lees, notes of sage, white-fleshed fruits, citrus, very aromatic (organic)

fermented with natural yeast and aged on lees for 6 months, bright tropical fruit (organic)

6 months French oak, notes of pears & hazelnuts, medium acidity & body, stunning minerality (natural)

6 months oak, notes of peach, orange and bergamot in harmony with the vanilla of the barrel, long honey aftertaste (organic)

12 months French oak, notes of red fruit, wild mint, licorice, soft and round tannins (sustainable)

a fresh, unoaked Mavrodaphne, notes of juicy red fruits, medium body, refreshing acidity, soft tannins (sustainable)

chocolate, plums and raspberry notes, earthy, refreshing acidity, medium body and velvety tannins (organic)

2 years in French oak, red forest fruits, high acidity, earthy, medium body, velvety mouthfeel (organic)

wild fermentation and aged 18 months in used barrique, aromas of black fruits and forest herbs, high acidity (organic)

24 months on lees, 24 months new French oak, 12 months bottle, full body, dark fruit, velvety tannins (sustainable)

Un-named local varietal, 12 months new and used oak, notes of red fruits, chocolate, dried herbs, elegant structure (organic)

aromas and flavors of tangy red fruits, crushed stones, light tannins, fresh acidity and lively fruit (organic)

24 months French oak, bright red fruits and herbal aromas, balanced with fine tannins, mid-weight Xinomavro (organic)

2 years old and new French oak, dark berry notes with spices and vanilla, full bodied

3 years used French oak, notes of olive, tomato, red fruit and spices, rich body, good acidity, balanced tannins (organic)

16 monthsFrench oak and 12 months bottle, notes of fresh red fruits, full body with gentle tannins

10 months on lees in amphora, notes of cherries and earth, velvety tannins and a long fruity finish (sustainable)

6 months on lees in amphora, notes of blackberries and cherries, fruity palate with elegant finish (natural)

10 months on lees in concrete, floral, strawberry and cherry notes, well integrated tannins, good minerality (sustainable)

extended ageing in large used oak barrels, notes of rich forest floor, strawberries and rhubarb, very structured (biodynamic)

14 months oak, 8 months bottle, ripe red fruits, silky tannins, medium body (biodynamic)

a blend of the best parcels, 18 months 3rd use oak, red currants and herbal notes, fine tannins (biodynamic)

18 months second use French oak, notes of fresh black fruit and herbs, vibrant acidity, round tannins (biodynamic)

5 months stainless, 12 months neutral barrique, notes of gooseberry, leather and hay (organic)

aged 12 months French oak, notes of currants, blueberries, toasted oak and tobacco, medium body, round tannins (organic)

24 months French oak, violet and red fruit notes, spices, vanilla, velvety tannins (sustainable)

partly aged for a few months in used oak, delicate aroma of red fruit and rosemary, soft texture (organic)

12 months used French oak, notes of prunes, figs and herbs, lively acidity, fine tannins (sustainable)

6 months used oak, notes of tart cherries, pomegranates and herbs, smooth tannins, medium acidity (biodynamic)

9 months new French barriques, notes of dried red fruit, thyme and tomato paste, medium body, structured tannins (organic)

wild fermented 25 days, 1 year in barrel, cherries and strawberries, earthy with notes of dried herbs (organic)

12 months oak, crunchy red cherries, mint, silky tannins and a long mineral aftertaste (organic)