This episode traces Greece’s shift from volume-driven, co-operative production to a modern, quality-focused wine culture, while showing how tradition has never fully disappeared — it has simply been reinterpreted.

Pay close attention to how modern winemaking choices (temperature control, oak management, lees contact, amphorae) are used deliberately to either soften structure, enhance aromatics, or preserve freshness in a warm climate. The Retsina section is especially important, not as a curiosity, but as an example of how regulation, technique, and intent can rehabilitate a historically damaged category.

For D3: note the EU-aligned PDO / PGI system, the commercial dominance of wines without GI, and the tension between domestic and export markets. This episode is rich in exam-ready material linking wine law, producer behavior, consumer perception, and pricing.

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