Inspired by the word breath, this unique white blend of Assyrtiko, and Xinomavro expresses the very “pnoé” – the living breath – of Amyndeo, the region where these varieties have long been cultivated. Assyrtiko provides the backbone and crisp acidity and Xinomavro, vinified as a Blanc de Noirs, adds a spicy lift and tension. Pnoé becomes an invitation to explore Amyndeo and the local gastronomy of Florina, pairing beautifully with stuffed Florina red peppers with feta, or refreshing salads featuring Prespes beans.
Cuvée Malou is a refined and vibrant white wine that highlights the aromatic charm of Malagousia, complemented by a small percentage of Malvasia. Fresh, expressive and beautifully balanced, it offers bright acidity and layers of citrus, white flowers, lychee, peach, and mango. It is fermented in stainless steel tanks and aged for a total of five months on the lees, gaining texture and depth. Its lively profile makes it a natural partner for the Greek cuisine, pairing seamlessly with fish and seafood, vegetable-based dishes, fresh salads and lemon sauces.
Arktos Sauvignon Blanc stands out for its elegance and crisp acidity, offering wine lovers a top-quality Sauvignon that can be enjoyed again and again without hesitation. Fermented in stainless steel tanks, it spends a total of five months on the lees, enhancing texture and complexity. Its lively acidity and bright lemon notes make it an ideal match for a wide range of Greek dishes, from fish and seafood to vegetable, tomato, and herb-based recipes.
One of Greece’s few Fumé Blancs, sourced from high-altitude vineyards at 700 meters. Fermented in stainless steel with a subtle four-month oak contact, it delivers complexity within an elegant framework. This wine reflects the passion of our winemaker, Artemis Karamolegos, for showcasing this variety, capturing the style of Sauvignon Blanc cultivated in the mountainous landscape of Amyntaio. Ideal with seafood, such as smoked salmon or marinated anchovies, as well as white meats like lemon chicken with roasted potatoes.
When Santorini know-how meets the high-elevation Amyndeo vineyards, the result is simply stunning. Grown at 650–700 meters in the Xino Nero and Agios Panteleimonas sites, the cool mountain environment preserves the grape’s natural acidity, maintaining its vibrant energy and freshness. Fermentation in stainless steel tanks keeps the fruit character bright and pure, while a small portion is aged for a few months in oak, adding depth and complexity. With just 4,000 bottles produced, this expression of Assyrtiko stands out, perfect for those seeking to explore elegant styles beyond Santorini.
A highly gastronomic rosé made from 100% Xinomavro, with a delicate salmon hue and a sophisticated character. Arktos Xinomavro Rosé comes from vineyards at 700 meters elevation in Xino Nero and Agios Panteleimonas. With a short maceration and five months on the lees, the wine combines freshness, vibrant acidity, and a rich aromatic profile. This is a rosé that goes beyond the glass, crafted to complement and elevate a wide range of dishes. From pizza and pasta to seafood, shellfish, and meats, it brings balance and finesse to every bite, making the experience playful, flavorful, and thoroughly enjoyable
A seductive dry red wine that captures the
modern expression of the variety—brimming with
red fruit aromas, framed by silky tannins and a
subtle touch of spice and well-integrated oak. On
the palate, it unfolds with finesse, highlighting its
vibrant acidity and a refined, playful character
that brings freshness and balance. Designed to
be enjoyed by the glass or for everyday meals,
this Xinomavro elevates grilled and roasted
meats, rich pasta, mushrooms, and aged cheeses,
turning every pairing into a seamless and
rewarding experience.