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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.

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.

Vidiano is a grape with huge potential, but so few producers seem to be able to get the best out of it. Not dissimilar to chardonnay or chenin blanc in its relative neutrality, it requires a skilled hand and outstanding raw materials to show it at its best. Thankfully Nikos Karavitakis is one of the few that can make it play ball. From three seperate vineyards across Crete, all between 300-340m altitiude on limestone soils, this has attractive florality on the nose with aromas of peach skin, pink lady apple and light nutmeg, with a weighty yet fresh palate with real precision. Fermentation in 500-litre Austrian oak adds spice and finesse.

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.

An uncomplicated juicy fruit-forward agiorgitiko from Nemea in Greece, with a soft palate and plenty of bramble and red-berry fruit. Moussaka is a natural partner, but don't forget a pizza or barbecue.