Take a rare local grape, Kontoura, and push it into oak. That’s the gamble Samartzis took — and it paid off. Fermented and aged in barrique, this isn’t about covering the fruit. It’s about giving a little-known variety the stage it deserves, with depth, texture, and weight that steel alone can’t deliver.

The result is mountain-born Kontoura with a new accent: still fresh, still precise, but now wrapped in layers of spice, cream, and smoke. A wine that feels both rooted in tradition and completely modern.

Barrique Kontoura isn’t a copy of anything. It’s a statement that even Greece’s forgotten grapes can stand tall when handled with guts and intent.