Alone among the larger Greek islands, Kos spent the period between 1998 and 2005 without its own winery – until the Hatziemmanouil family, with 80 years of amateur wine-making experience, stepped into the breach. Unusually for the

Aegean, their oak-matured reds, based on Cabernet Sauvignon and Grenache grapes, and rosés, utilising Hamburg Muscat, are excellent, perhaps even better than their whites, which are made from local Asyrtiko or Malagouzia grapes.