Oenops Wines was founded in 2015 by Greek winemaker Nikos Karatzas, initially working as a négociant before establishing his own boutique winery in the Drama region of Macedonia, northern Greece.

Karatzas focuses on indigenous Greek varieties including Xinomavro, Mavroudi, Limniona, and in whites Malagousia and Assyrtiko for other cuvées.

Alongside its rosé, the Apla line includes Apla White and Apla Red, while other bottlings explore single-variety or parcel-specific expressions.

Macedonia, situated in northern Greece, is one of the country’s most significant viticultural areas, known for its rich history, varied terroir, and exceptional indigenous grape varieties. The region benefits from a continental climate with cold winters and hot summers, moderated by mountainous terrain and cool breezes from nearby lakes and rivers. These conditions support slow, even ripening, preserving acidity and enhancing aromatic complexity.

Soils in Macedonia range from limestone and clay to schist and sandy loam, offering excellent drainage and contributing to the distinctive mineral character found in many of the wines. The region’s most iconic grape is Xinomavro, especially from Naoussa and Amyndeon. Often likened to Nebbiolo, Xinomavro produces structured, age-worthy reds with firm tannins and complex aromas of red fruit, tomato, olive, and dried herbs.

Other notable grapes include Malagousia and Assyrtiko for whites, and Negoska and Limniona for reds. Amyndeon also excels in sparkling wines and rosés, thanks to its cooler climate and high elevation.

Xinomavro is one of Greece’s most noble and distinctive red grape varieties, primarily grown in the northern regions of Macedonia, particularly Naoussa, Amyndeon, and Goumenissa. Its name translates to "acid-black," reflecting its naturally high acidity and deep colour, though the grape’s tannins and structure are more defining than its pigmentation.

Viticulturally, Xinomavro is a challenging variety, sensitive to climate, prone to irregular yields, and highly reflective of its terroir. It thrives in cooler continental climates with well-drained soils, which help maintain acidity and develop complex aromatics. The grape ripens late, requiring careful vineyard management to achieve optimal balance between sugar, acid, and phenolic maturity.

Xinomavro is almost exclusively planted in Greece, though small experimental plantings exist in countries like the United States and Australia, where adventurous winemakers are exploring its potential.

Wines made from Xinomavro are typically dry, with firm tannins, vibrant acidity, and remarkable ageing potential. Key styles include robust reds, elegant rosés, and increasingly, sparkling wines from cooler areas like Amyndeon. Classic flavour profiles feature red fruits (cherry, raspberry), sun-dried tomato, olive tapenade, herbs, earth, and spice. Often compared to Nebbiolo, Xinomavro is celebrated for its complexity, longevity, and strong sense of place.

Mavrud is one of Bulgaria’s most distinctive and historic red grape varieties, with origins tracing back over a thousand years to the Thracian era. Its name is thought to derive from the Greek word mavro, meaning “black,” reflecting the grape’s deep, dark skin. Traditionally grown in the Thracian Lowlands around Plovdiv and Asenovgrad, Mavrud thrives in warm continental climates, where long, dry summers and autumns allow it to ripen fully while maintaining natural acidity. The grape is vigorous and late-ripening, requiring careful site selection and canopy management to reach optimal maturity.

Viticulturally, Mavrud is sensitive to frost and drought, but it rewards attentive growers with low to moderate yields of intensely coloured, tannic wines. Outside Bulgaria, it has limited plantings, with small experimental parcels in California and other regions interested in indigenous European varieties, but it remains most closely associated with its homeland.

In the glass, Mavrud typically produces structured, age-worthy wines with firm tannins, vibrant acidity, and complex aromas of blackberry, plum, forest fruits, and spice, often accented by herbal and earthy notes. Oak ageing can lend additional layers of chocolate, tobacco, and vanilla. Styles range from robust, full-bodied reds suitable for cellaring to fresher, fruit-forward interpretations that showcase its lively character.

Limniona is an ancient red grape variety native to Greece, believed to have originated in the central region of Thessaly. Once nearly extinct, it has experienced a revival in recent decades, thanks to passionate winemakers dedicated to preserving indigenous Greek varieties. Limniona is now primarily planted in Thessaly, though small plantings exist in other parts of Greece. It remains very rare outside the country.

Viticulturally, Limniona is a late-ripening variety that benefits from cooler climates and well-drained soils. It has moderate vigour and produces medium-sized berries with good acidity and moderate tannins. Its ability to retain freshness, even in warmer conditions, makes it increasingly attractive in the face of climate change.

Wines made from Limniona are typically medium-bodied, elegant, and aromatic. They often display red berry fruit (cherry, raspberry), floral notes (violet, rose), and earthy or herbal undertones. When aged in oak, the wines can develop complexity with hints of spice, tobacco, and forest floor.

Limniona is usually vinified as a varietal wine but is occasionally blended with other native or international varieties. Its finesse, balance, and ageing potential have led to comparisons with Pinot Noir or Gamay, marking Limniona as one of Greece’s most exciting emerging red grapes.

Xinomavro is one of Greece’s most noble and distinctive red grape varieties, primarily grown in the northern regions of Macedonia, particularly Naoussa, Amyndeon, and Goumenissa. Its name translates to "acid-black," reflecting its naturally high acidity and deep colour, though the grape’s tannins and structure are more defining than its pigmentation.

Viticulturally, Xinomavro is a challenging variety, sensitive to climate, prone to irregular yields, and highly reflective of its terroir. It thrives in cooler continental climates with well-drained soils, which help maintain acidity and develop complex aromatics. The grape ripens late, requiring careful vineyard management to achieve optimal balance between sugar, acid, and phenolic maturity.

Xinomavro is almost exclusively planted in Greece, though small experimental plantings exist in countries like the United States and Australia, where adventurous winemakers are exploring its potential.

Wines made from Xinomavro are typically dry, with firm tannins, vibrant acidity, and remarkable ageing potential. Key styles include robust reds, elegant rosés, and increasingly, sparkling wines from cooler areas like Amyndeon. Classic flavour profiles feature red fruits (cherry, raspberry), sun-dried tomato, olive tapenade, herbs, earth, and spice. Often compared to Nebbiolo, Xinomavro is celebrated for its complexity, longevity, and strong sense of place.

Mavrud is one of Bulgaria’s most distinctive and historic red grape varieties, with origins tracing back over a thousand years to the Thracian era. Its name is thought to derive from the Greek word mavro, meaning “black,” reflecting the grape’s deep, dark skin. Traditionally grown in the Thracian Lowlands around Plovdiv and Asenovgrad, Mavrud thrives in warm continental climates, where long, dry summers and autumns allow it to ripen fully while maintaining natural acidity. The grape is vigorous and late-ripening, requiring careful site selection and canopy management to reach optimal maturity.

Viticulturally, Mavrud is sensitive to frost and drought, but it rewards attentive growers with low to moderate yields of intensely coloured, tannic wines. Outside Bulgaria, it has limited plantings, with small experimental parcels in California and other regions interested in indigenous European varieties, but it remains most closely associated with its homeland.

In the glass, Mavrud typically produces structured, age-worthy wines with firm tannins, vibrant acidity, and complex aromas of blackberry, plum, forest fruits, and spice, often accented by herbal and earthy notes. Oak ageing can lend additional layers of chocolate, tobacco, and vanilla. Styles range from robust, full-bodied reds suitable for cellaring to fresher, fruit-forward interpretations that showcase its lively character.

Limniona is an ancient red grape variety native to Greece, believed to have originated in the central region of Thessaly. Once nearly extinct, it has experienced a revival in recent decades, thanks to passionate winemakers dedicated to preserving indigenous Greek varieties. Limniona is now primarily planted in Thessaly, though small plantings exist in other parts of Greece. It remains very rare outside the country.

Viticulturally, Limniona is a late-ripening variety that benefits from cooler climates and well-drained soils. It has moderate vigour and produces medium-sized berries with good acidity and moderate tannins. Its ability to retain freshness, even in warmer conditions, makes it increasingly attractive in the face of climate change.

Wines made from Limniona are typically medium-bodied, elegant, and aromatic. They often display red berry fruit (cherry, raspberry), floral notes (violet, rose), and earthy or herbal undertones. When aged in oak, the wines can develop complexity with hints of spice, tobacco, and forest floor.

Limniona is usually vinified as a varietal wine but is occasionally blended with other native or international varieties. Its finesse, balance, and ageing potential have led to comparisons with Pinot Noir or Gamay, marking Limniona as one of Greece’s most exciting emerging red grapes.

Xinomavro is one of Greece’s most noble and distinctive red grape varieties, primarily grown in the northern regions of Macedonia, particularly Naoussa, Amyndeon, and Goumenissa. Its name translates to "acid-black," reflecting its naturally high acidity and deep colour, though the grape’s tannins and structure are more defining than its pigmentation.

Viticulturally, Xinomavro is a challenging variety, sensitive to climate, prone to irregular yields, and highly reflective of its terroir. It thrives in cooler continental climates with well-drained soils, which help maintain acidity and develop complex aromatics. The grape ripens late, requiring careful vineyard management to achieve optimal balance between sugar, acid, and phenolic maturity.

Xinomavro is almost exclusively planted in Greece, though small experimental plantings exist in countries like the United States and Australia, where adventurous winemakers are exploring its potential.

Wines made from Xinomavro are typically dry, with firm tannins, vibrant acidity, and remarkable ageing potential. Key styles include robust reds, elegant rosés, and increasingly, sparkling wines from cooler areas like Amyndeon. Classic flavour profiles feature red fruits (cherry, raspberry), sun-dried tomato, olive tapenade, herbs, earth, and spice. Often compared to Nebbiolo, Xinomavro is celebrated for its complexity, longevity, and strong sense of place.

Mavrud is one of Bulgaria’s most distinctive and historic red grape varieties, with origins tracing back over a thousand years to the Thracian era. Its name is thought to derive from the Greek word mavro, meaning “black,” reflecting the grape’s deep, dark skin. Traditionally grown in the Thracian Lowlands around Plovdiv and Asenovgrad, Mavrud thrives in warm continental climates, where long, dry summers and autumns allow it to ripen fully while maintaining natural acidity. The grape is vigorous and late-ripening, requiring careful site selection and canopy management to reach optimal maturity.

Viticulturally, Mavrud is sensitive to frost and drought, but it rewards attentive growers with low to moderate yields of intensely coloured, tannic wines. Outside Bulgaria, it has limited plantings, with small experimental parcels in California and other regions interested in indigenous European varieties, but it remains most closely associated with its homeland.

In the glass, Mavrud typically produces structured, age-worthy wines with firm tannins, vibrant acidity, and complex aromas of blackberry, plum, forest fruits, and spice, often accented by herbal and earthy notes. Oak ageing can lend additional layers of chocolate, tobacco, and vanilla. Styles range from robust, full-bodied reds suitable for cellaring to fresher, fruit-forward interpretations that showcase its lively character.

Limniona is an ancient red grape variety native to Greece, believed to have originated in the central region of Thessaly. Once nearly extinct, it has experienced a revival in recent decades, thanks to passionate winemakers dedicated to preserving indigenous Greek varieties. Limniona is now primarily planted in Thessaly, though small plantings exist in other parts of Greece. It remains very rare outside the country.

Viticulturally, Limniona is a late-ripening variety that benefits from cooler climates and well-drained soils. It has moderate vigour and produces medium-sized berries with good acidity and moderate tannins. Its ability to retain freshness, even in warmer conditions, makes it increasingly attractive in the face of climate change.

Wines made from Limniona are typically medium-bodied, elegant, and aromatic. They often display red berry fruit (cherry, raspberry), floral notes (violet, rose), and earthy or herbal undertones. When aged in oak, the wines can develop complexity with hints of spice, tobacco, and forest floor.

Limniona is usually vinified as a varietal wine but is occasionally blended with other native or international varieties. Its finesse, balance, and ageing potential have led to comparisons with Pinot Noir or Gamay, marking Limniona as one of Greece’s most exciting emerging red grapes.