There are visits that feel routine. A handshake, a quick tour, a tasting. And then there are visits like the one I had at Ktima Apostolidi in Kavala. The kind that stays with you.
As the founder of Wine Trade International, I spend a lot of time meeting producers across Greece. But what struck me at Apostolidi wasn’t just the technical side of winemaking. It was the energy of a third-generation family determined to reinvent their land, and the clarity with which their wines speak to professionals in the HoReCa world.
From the Nestos River to the Glass
The estate sits on the western banks of the Nestos, a river that has carried life and trade for centuries. Apostolidi’s vineyards spread across rolling hills in Dialekto, just outside Kavala, at around 150 meters altitude. The soils are clay-loam with streaks of limestone; the nights cool sharply thanks to the nearby mountains. It’s the sort of terroir that gives you freshness without sacrificing ripeness, a balance every sommelier searches for.
The Apostolidis family has farmed here since 1958. But it’s the third generation, siblings Vasiliki and Efthymis, who turned this estate into one of the most forward-looking wineries in Greece. Both studied abroad in Germany and came back with an arsenal of knowledge and the audacity to do things differently. Today, the estate is fully biodynamic, Demeter-certified, and every vine is treated as part of a living organism.
Walking the vineyards with them, I noticed the compost piles, the cover crops, the absence of any synthetic spray. There was vitality in the soil and biodiversity humming around us. This is farming that makes sense in 2025, but still feels rare in Greece.
The Philosophy: Experimentation with Purpose
Efthymis, the oenologist, speaks about wine like a scientist but works like an artisan. He experiments constantly: amphorae buried in sand by the sea, natural fermentations of retsina, aging vessels that range from steel to old barrels. But this isn’t experimentation for shock value, it’s a constant search for clarity and precision.
Their philosophy is simple: let the vineyard lead, intervene lightly, and never stop questioning. The wines reflect this balance. They are clean and technically precise, but they also have soul, texture, and identity.
Wines That Tell a Story
Tasting through the range was like flipping through chapters of a very modern Greek story
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Assyrtiko “Agia Triada”: Single-vineyard, mineral, and driven by citrus and flint. It has the backbone of a Santorini wine but speaks with a northern Greek accent — taut, energetic, perfect for raw seafood or oysters.
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Vidiano “Vidi Anno”: A Cretan variety transplanted to Kavala. Stone fruit, bergamot, and a textured mouthfeel that already caught the attention of international critics. For sommeliers looking to surprise, this bottle is a discovery waiting to happen.
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Rosé Dry Cuvée: A blend that includes Agiorgitiko and the nearly extinct Karapapas. The color is pale salmon, the aromas wild strawberry and spice, and the story irresistible. Pouring this by the glass is not just about flavor — it’s about giving guests a taste of revival.
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Karapapas Red: Apostolidi is the only winery in Greece to have brought this grape back. Light, bright, Pinot-like in freshness but unmistakably Greek. This is the bottle that makes a sommelier’s eyes light up.
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Bulles des Coteaux Brut Nature: 100% Assyrtiko, made in the traditional method, aged on lees for over two years. Critics in Greece compared it to a Champagne zero dosage. It’s sharp, saline, and gastronomic. Imagine pairing it with caviar or shrimp risotto — it can stand proudly in any fine dining program.
Each wine carried its own personality, but together they form a portfolio that makes sense for modern hospitality: versatile with food, bright in acidity, moderate in alcohol, and full of narrative hooks.
Meeting the Family
Perhaps the most striking part of the visit was the people themselves. Vasiliki runs the estate with quiet determination, steering the business side while her brother obsesses over the cellar. Their grandfather planted the first vines here. Their father expanded the winery. And now the third generation has the courage to push boundaries while staying rooted in the land.
They are warm hosts but sharp professionals. When we discussed export strategies, they were clear: they want their wines in restaurants and bars that value authenticity and story. Volume is limited; allocation matters. This isn’t a brand for supermarket shelves. It’s a boutique producer with a strong point of view — exactly the kind of partner Wine Trade International seeks.
Why Apostolidi Matters for HoReCa
As I left the winery, I kept thinking about how Apostolidi fits into the bigger picture of Greek wine abroad. The HoReCa world doesn’t need another generic Sauvignon Blanc. It needs wines with a hook, wines that make a sommelier excited to talk at the table, wines that chefs want to pair with.
Apostolidi delivers on all counts: Demeter biodynamics for sustainability-minded venues, rare grapes for storytelling, gastronomic sparklings for high-end pairing, and a family narrative that feels authentic, not manufactured.
For me, this visit confirmed why Apostolidi belongs in our portfolio. It’s not just about selling bottles; it’s about adding value to wine lists, helping F&B managers differentiate their programs, and giving guests a taste of something genuinely unique.
The Takeaway
Standing in the vineyards of Dialekto, with the Nestos River glittering in the distance, I realized Apostolidi is more than a winery. It’s a statement: that Greek wine can be sustainable, innovative, and internationally relevant all at once.
And that’s exactly the story we want to share with the world.
