Greek varieties come with baggage. Some are famous. Some are misunderstood. Others are barely known outside the places where they grow. Vasiliki Akriotou approaches them without much interest in those old hierarchies. The question is simpler: what can each grape become when you put it in the right place and give it proper attention?

Akriotou Microwinery was founded in 2015, after Vasiliki had already spent decades working as an oenologist across Central Greece. The winery is deliberately small, built around micro-vinification, separate lots and close control over each vineyard and variety. That scale gives her room to experiment without turning experimentation into a gimmick.

Savatiano remains central to the project. Old bush vines around Mount Kithairon show just how far the variety can move beyond its old reputation. But the range keeps going. Assyrtiko, Malagouzia, Aidani, Vradiano, Mandilaria and other Greek grapes appear across different vineyards and blends, with Akriotou choosing sites according to what makes sense for the variety rather than forcing everything into one regional formula.

That thinking shapes wines such as Orivatis, Erimitis, Gitane and Soulfood. Some are rooted firmly in a single place. Others deliberately move between vineyards. Together, they form a broader study of contemporary Greek wine: familiar grapes reconsidered, overlooked grapes given more space, and regional identity treated as something to explore rather than simply repeat.