Greece’s network of small wineries, indigenous grape varieties and diverse wine-producing regions provides a strong foundation for visitor experiences closely connected to local identity and place. Photo source: Region of Eastern Macedonia and Thrace
Growing interest in natural wines could give Greece’s small wineries and wine destinations another way to showcase indigenous grape varieties and the distinctive character of their regions, according to University of Thessaly Associate Professor Ioannis Giavasis.
Speaking to the Athens-Macedonian News Agency (ANA-MPA), Giavasis said consumers are increasingly seeking natural flavors and aromas that reflect the ingredients and places where food and beverages are produced.
Natural wines respond to this interest through minimal-intervention winemaking. Although the term has no legally established definition, these wines are generally produced without synthetic chemical additives and often without added sulfites or commercial yeast cultures, relying instead on microorganisms naturally present on the grapes and in the winery.
This can allow wines to more closely reflect their terroir – the combination of local soil, climate and other growing conditions that influences their character.
Research explores local characteristics
The potential of this approach was examined through the three-year BioWineriess research project, carried out from 2023 to 2025 by the University of Thessaly in cooperation with Viologikoi Ampelones Kontozisis in Karditsa and the Dio Fili winery in Siatista.
Researchers studied the Greek grape varieties Limniona and Malagouzia, identifying indigenous yeast strains that could contribute distinctive aromas and flavors. They also tested natural antioxidants derived from pomegranate peel, olives and grape pomace as alternatives to conventional preservatives.
Giavasis said the distinctive character of locally produced natural wines could provide a competitive advantage for Greece’s many small wine producers.
For wine tourism, this could translate into experiences more closely connected to individual grape varieties, vineyards and wine-producing regions, giving visitors another way to discover the features of a destination through its wines.
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Dining and Cooking