Wine tasting tours

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Uncovering the local secrets of winemaking

Kos' wineries have become quite popular on the island and wine tours are considered a must. More and more visitors are embarking on wine tasting journeys, visiting a number of organic wineries and trying out the locally cultivated indigenous and international varieties.

Wine making in Kos dates back to antiquity, so today’s wine tours will allow visitors to unwrap all the local secrets and traditional techniques of winemaking rooted way back in history. A wine tour will make clear that taste is just as elegant as the wineries themselves. Wine tasting menus and locations are diverse creating a wonderful experience suitable from novice to expert.

Family owned and set in postcard-perfect properties, perched on sun-drenched hills or near volcanic territories, all wineries are ready to welcome visitors into their fields, showcasing the warm-hearted hospitality Kos is so famous for. So, prepare to be welcomed like an old friend by local vintners before tasting the wines they produce and sell. Soon after, you will find yourself wandering around the scenic vineyards while sipping a local glass of Malagouzia, Assyrtiko, Kydonitsa, Cabernet Sauvignon, Grenache Rouge, Syrah, or Merlot, contemplating the riches coming from Greek nature, while soaking up the sun.

Delicacies are also in abundance: local olive oils and tomatoes, regional breadsticks, local wine cheese "krasotyri", delicious watermelons and prickly pears as well as other local goodies are among the winemakers’ treats, perfectly suited to accompany your glasses of award-winning wines. Such wine tasting experiences into the island’s charming wineries will definitely make for an unforgettable souvenir from your trip to Kos. And if you’re wondering when is the best time to visit Kos' several wineries, anytime is a good time to discover how wine is made!

Did you know?

To this day, some of Kos wineries produce their wine using the long living craftsmanship and traditional techniques from the 1920's. The wine, which was then only sweet and distributed in flasks, was made with "psima", an ancient technique where a percentage of the grape juice is boiled and concentrated before being added back to the rest of the must, into concrete tanks for fermentation.

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