The Peloponnese Wine Festival is an annual event that took place at Aigli Zappeiou on January 19th, 2026, bringing together 55 wine producers from across the Peloponnese. Events like this are a wonderful opportunity to taste a wide range of wines, learn about the uniqueness of each terroir, and—most importantly—connect directly with the winemakers themselves.
Although I’ve come across many of these wineries over the years and have been fortunate enough to visit a handful in person, what continues to fascinate me is just how many remain undiscovered. There are still indigenous grape varieties to try, stories to hear, and—quite humbling, really—so much more to learn.
I didn’t have the opportunity to taste all the wines or meet every winemaker—an ambitious task, I must say—but I did discover several new wineries (at least new to me). Most excitingly, I came across the indigenous red grape variety Avgoustiatis for the very first time. Native to the Ionian Islands and the Ilia region of the Peloponnese, it immediately caught my attention. I liked it—quite a lot, actually—and was genuinely pleased with this discovery.
Wineries & Wines That Stood Out
Here are some of the wines I tasted and a few of the discoveries I made. To learn more about the Nemea wine region and how you can visit it from Athens, check out my post Nemea Wine Travel Guide: Day Trip from Athens + Best Wineries to Visit (all these wineries were also present at this event)
Mega Spilio Estate
I’m not new to this estate; in fact, I’m a big fan of their red Cuvee III, which frankly reminds me very much of Italian Primitivo—a style I truly love. It’s a blend of Mavrodaphne, Cabernet Sauvignon, and Agiorgitiko. Mega Spileo Estate is located in the heart of the Chelmos–Vouraikos National Geopark in the Northern Peloponnese, a protected area within the Natura 2000 network, near Kalavryta. The vineyards sit at an altitude of 700–800 meters, and the wine is matured in new American oak barrels for eight months.
On the nose, it offers aromas of red fruits with hints of chocolate, followed by a really pleasant spicy aftertaste. If you’re a red wine lover, I would definitely recommend giving this one a try.
For the first time, I also tasted the Mega Spilio Estate Syrah, a single-varietal wine. The grapes are grown at an altitude of 780–820 meters and matured in French oak barrels for two years, followed by an additional two years of bottle ageing. This is a full-bodied wine with notes of blackberries and pepper, complemented by hints of leather and smokiness. It’s a wine with great ageing potential and pairs beautifully with red meats and BBQ.
The Mega Spileon Estate offers guided tours, which you can discover and book directly through their website here.
Mitravelas Winery
I must admit, this was a winery I hadn’t come across until now—and I was genuinely wowed. Founded in 1828, it is one of the earliest recorded vineyards in Nemea and is today run by the fifth generation of the same family, which in itself says a lot.
The not-so-good news is that the winery is not open to visitors—at least not yet.
The wine I tasted was Old Vines 2019, a limited-edition release of just 1,600 bottles. It’s made from 100% Agiorgitiko and comes from two exceptional vineyards with vines over 60 years old, naturally low-yielding and deeply rooted in the land. The wine spends 12 months in barrel, a process that enhances its depth without overshadowing the fruit. In the glass, it reveals a deep red-violet colour, with aromas of gooseberry, pomegranate, and black tea. Full-bodied yet beautifully balanced, it has velvety tannins and a lingering finish touched by gentle spice. A natural pairing for meat and richer dishes—and if you do come across it, it’s a bottle well worth seeking out.
You can find it online at the House of Wine store here, and I was told by the distributor that it is also available at the Mavro Provato (Black Sheep) in Pangrati (I’ve had lunch here a few years ago, and it serves a variety of Greek dishes, which I enjoyed). The restaurant’s owner is a wine connoisseur and apparently has quite a collection, with reasonable pricing.
Juliet and Romeo Wines
The Juliet and Romeo winery is located in Arcadia, in the foothills of Mount Mainalon, covering 350 acres and featuring vines grown at an altitude of 600 to 650 meters. The region is known for its beautiful villages and the well-marked Mainalon Trail, so if you’re into both hiking and wine, this is a perfect escape where nature and viticulture come together. I’ve hiked several trails in the area myself and can highly recommend them.
The winery cultivates Moschofilero, Chardonnay, Cabernet Sauvignon, Merlot, and Pinot Noir.
I first came across the winery several years ago at a similar event at Zappeion Hall, where I was introduced to their 2020 Pinot Noir—a wine I really enjoyed. It is aged for 12 months in French oak barrels and is very expressive, with moderate acidity. On the nose, it offers red-fruit aromas with subtle hints of tomato, giving it a distinctive, memorable character.
This time around, I tried their Negroamaro 2020, a red grape variety native to southern Italy—Apulia, and particularly the Salento region. I’m extremely fond of Italy, and of this region in particular, as I believe it produces some of the finest red wines. This wine is matured in French oak barrels for 13 months and is wonderfully expressive, with aromas of sour cherry, smoked notes, and a lingering spicy aftertaste. It also carries an herbaceous character that immediately evokes forest trails in the region.
Giannikos Winery
Giannikos is an organic, family-run winery located in Corinth. They produce PGI Peloponnese wines such as Malagouzia (one of my favourite Greek white varietals), Avgoustiatis, Agiorgitiko, and Cabernet Sauvignon, and they also produce Retsina—an appellation by tradition.
I had previously tried their Red Fox label, a Cabernet Sauvignon, at a wine bar in Athens several years ago. The wine is named after the red foxes that roam the surrounding area and is well-balanced, with bright raspberry notes.
At the event, I tasted the 2021 Trojan Horse, a 100% Syrah. The wine undergoes skin contact for two to three weeks and is then aged in French oak barrels for 12 months. It’s a medium- to full-bodied wine with dark-fruit aromas that pair perfectly with a good steak.
Gaia Wines (Nemea + Santorini)
Gaia Wines is one of the most established names in Greek viticulture, founded in 1994. The winery works with vineyards in two distinctive wine regions: Nemea, renowned for Agiorgitiko, and Santorini, celebrated for its Assyrtiko.
At the festival, I tasted Optimus, a single-vineyard wine with a striking aromatic profile and a beautifully velvety texture. It is based primarily on a selected clone of Agiorgitiko, complemented by a small percentage of a lesser-known grape variety from the western Peloponnese, which adds structure, tannins, and subtle spice to the blend. The wine is aged for nearly 18 months in new French oak barrels and has excellent ageing potential.
I also tasted Gaia S 2022, a PGI Peloponnese wine and a blend of Agiorgitiko and Syrah. The wine shows ripe red fruit aromas layered with spices and subtle hints of tobacco, supported by smooth tannins and a very pleasant, lingering aftertaste. It is aged for 12 months in a combination of French and American oak barrels (first and second use), followed by an additional five months of bottle maturation. With its structure and balance, the wine has excellent ageing potential and can evolve gracefully for up to 20 years.
Astir X Winery
Astir X Winery is a family-run winery located in Kalamata, dating back to 1932, and is instantly recognisable for its playful Greek eye labels. This was my first time trying their wines, and I was pleasantly surprised.
The Fortuna Gold Edition White 2024, a Chardonnay aged for three months in new French oak barrels, really stood out. It offers fresh citrus and ripe peach aromas and pairs beautifully with seafood dishes, pasta, and fruit and cheese plates.
I also tried their 2018 Cabernet Sauvignon, aged for 24 months in new French oak barrels and then aged in bottle for a further two years. The wine shows dried fig and herbal notes, with hints of chocolate and vanilla. A very enjoyable red—and one I genuinely liked. and herbal notes, with hints of chocolate and vanilla. A very enjoyable red—and one I genuinely liked.
Abelon Ktima Brintziki
Abelon Ktima Brintziki is a winery I had the chance to visit back in the summer of 2020. At the time, the estate was developing on-site rooms, and today guests can actually stay at the winery—adding a lovely, immersive dimension to the experience.
The winery produces exceptional wines made from indigenous grape varieties that thrive in the Ancient Olympia area, including Roditis, Tinaktorogos, Malagouzia, Fileri, and Assyrtiko for whites, as well as Avgoustiatis, Agiorgitiko, and Merlot for reds. In 2012, the Brintziki Estate was recognised as the first green winery in Greece, thanks to its use of geothermal energy and photovoltaic systems, reflecting a strong commitment to sustainable and environmentally friendly practices.
I tried their Bio Tinaktorogos 2025, a grape variety cultivated exclusively by Ktima Brintziki for the past 23 years. It’s a very refreshing wine, with aromas of lemon blossom and tropical fruits—one of those easy-to-enjoy summer wines that pairs beautifully with poultry and salads.
I also tasted the Assyrtiko Abelon Bio 2025. Assyrtiko from the Peloponnese is quite different from its Santorini counterpart, which shows stronger minerality due to the volcanic soil. This expression is more balanced and approachable, with a bright lemon colour and aromas of citrus and green apple.
I also tried Esperos Orange Assyrtiko 2025, a natural “orange” wine made from a clonal Assyrtiko variety native to Ancient Olympia. The grapes come from carefully selected, naturally cultivated vineyards with very low yields, and the wine is produced with minimal intervention and without added sulphites. It’s an expressive and distinctive wine that offers a completely different experience— you can really explore Assyrtiko from a new perspective.
Olympia Gi
Olympia Land Estate is set in the heart of Ancient Olympia, very close to Pyrgos. It’s a family-run winery that has been producing small-batch wines since the early 2000s. I tasted their limited-edition Avgoustiatis 2022, produced in just 3,000 bottles. A full-bodied red with aromas of forest fruits and plum, it is matured for 18 months in French oak barrels. A wine I would highly recommend.
Ktima Stavropoulos
Ktima Stavropoulos is a small, family-run winery established in 1997 in the Western Peloponnese. This was my first introduction to their wines, and it left a very positive impression.
I tried their Ogdoos Avgoustiatis 2021, aged for 12 months in oak barrels. It shows a deep red colour, with red fruit and spice aromas and subtle hints of vanilla. A very enjoyable and well-crafted wine.
I also tasted their Elis Merlot 2020, with notes of red fruit and jam, velvety tannins, and well-balanced acidity. The wine is aged for 12 months in oak barrels and has a smooth, approachable character.
M20 Winery
This was a winery I hadn’t come across before, and I’m glad I did. M20 is a small, family-run winery located in the Aigialeia region of the Northern Peloponnese, established in 2018. Their focus is on highlighting local grape varieties such as Roditis and Lagorthi, while also working with other varieties that thrive in the region’s excellent microclimate. Their wine labels are playful and modern, which immediately caught my eye.
I tried their Cabernet Sauvignon 2023. The wine undergoes a seven-day skin contact period, followed by six months of maturation in oak barrels. After bottling, it continues to mature in the cellar for at least another six months before release. The result is a dry red wine with a deep ruby colour, a fruity aromatic profile, and an elegant, clean aftertaste.
The Peloponnese Wine Festival is open to both professionals and wine lovers alike, creating a lovely mix of focused tastings and genuine curiosity. Entry is €12 with an early-bird ticket and €15 later on or at the door, and it includes a tasting glass as well as a booklet where you can note your impressions and find useful information about the wineries and the wines on display. It’s the kind of event you leave not just having tasted well, but with ideas, names, and regions you want to explore further.
