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With juicy red fruits, herbs and hints of sundried tomato, this popular Greek red is a delight served lightly chilled. Its celebrated maker , Apostolos Thymiopoulos, is now working with all the local grape growers, ensuring vines stay in the ground, improving standards and moving them to organic – all key to the sustainability of xinomavro in Naoussa.

Rich and fruity full-bodied agiorgitiko from Nemea in the north-east of the Greek region of the Peloponnese showing ripe bramble fruit, soft tannins and supple texture.

Produced exclusively for us by Leonidas Nassiakos and George Kintonis, who make The Society's Greek White. This same blend of moschofilero and roditis adds a splash of agiorgitiko for colour and redcurrant and strawberry complexity.

2024 was a warm vintage where volumes were severely reduced leading to concentrated and intensely aromatic roditis and moschofilero. Both thrived leading to an equal blend of 50:50 of the two varieties, with moschofilero providing the characteristic citrus and Turkish delight with the roditis giving stone-fruit character.

Naturally aromatic, malagousia is quickly becoming one of the most exciting white grapes in Greece, but it's notoriously difficult to manage. Too cold and the aromas and flavours turn herbaceous and green, too warm and the aromas disappear entirely. Here, at high-altitude in the north of the Peloponnese, Tetramythos' old-vines provide consistent growing conditions, enabling the grape to show its best every year. This is their 'Natur', which is hand harvested, cold macerated and fermented using indigenous yeasts to give a crisp, limey and elegantly aromatic white with brisk acidity and appealing texture to the palate.

Fresh, fragrant moschofilero brimming with lime-zest, stone-fruit and rose-hip aromas, zingy acidity and an underlying spice on the palate. A real taste of Greece that transcends its price tag.