RHODES NEW TOWN & ACROPOLIS

From the cruise ship dock/pier we drive up the hillside to Monte Smith, Acropolis of Rhodes City, for a panoramic view of the city. (Stop Visit Photos)

On the way we visit the Mandraki Old Harbor, (atop tall columns, stand the two-bronze deer - characteristic landmarks of the island) where according to tradition, the Colossus of Rhodes, one of the seven wonders of the ancient world, once stood. (Stop Visit Photos)

We will also view the north point of the island where the Mediterranean Sea (east coast) and the Aegean Sea(west coast) meet.

THE JOURNEY TO EMBONAS VILLAGE

The drive to Embonas Village spans 55 kilometers (37 miles), stretching from the northeast to the southwest coast via an inland route. Along the way, the road winds through charming villages and dense woodlands, offering a scenic and tranquil journey.

Embonas is the most significant grape-producing village on the island, nestled halfway up Attavyros Mountain. It stands as the highest village on Rhodes, perched at an elevation of 800 meters (2,600 feet) above sea level, surrounded by breathtaking natural beauty. The panoramic views of the landscape are truly awe-inspiring.

Attavyros, the tallest mountain on the island, soars to 1,215 meters (3,980 feet) and is located just south of the village. The mountain’s slopes and foothills provide fertile ground for the region’s vineyards, making Embonas a renowned hub for wine production.

CAVA STAFYLOS

Once we arrive at Embona village we visit the Cava Stafylos, here you can taste some of the best local wines and liqueurs made by Logothetis family, Giannis and Andonis (Father and Son). Their winery is only five years old, but the family’s experience with the vineyards began about three generations ago and they still make their own wines to these days. Their goal is to produce high quality wines in affordable prices. You can also taste Olive Oil, Honey and Spices. (Entrance Fee: 5 Euros per person)

DIONYSOS WINES - MERKOURIS FAMILY

We continue with Dionysos Free Wine Tasting. Here you can taste a big variety of fresh wines without chemical interventions and the strong local spirit Souma (Souma from their grapes production in the traditional way of distillation). You are also offered olives, tomatoes, cheese, village bread and local fruits, usually grapes. (Entrance Fee: 3 Euros per person)

KOUNAKI WINERY

We visit the Kounaki Winery. It produces about 10 different types of wine that are available in very small quantities (2000 to 5000 bottles per label). Kounaki winery cultivates Greek varieties but also European varieties such as Cabernet Sauvignon, Merlot, Syrah, Chardonnay, Tempranillo. During the season, the winery is open to visitors and offers products for testing. The winery is staffed with oenologist and all necessary and qualified personnel for vinification, viticulture and visitor service. (Entrance Fee: 5 Euros per person)

ALEXANDRIS WINERY

We visit Alexandris Winery. Here the philosophy of the winemaking focuses on the production of high quality wine that is bind by the ecosystem of mount Ataviros and expresses the uniqueness of the natural surroundings. To achieve this goal, the cultivation and vinification take place under special catering, using not only the knowledge but also by merging tradition with technology. (Entrance Fee: 5 Euros per person) If they are close when you visit them, you can taste their wines at DIONYSOS WINES - MERKOURIS FAMILY.

BREAK FOR TRADITIONAL LUNCH

Break for Delicious Snack or Lunch Experiences at a Greek traditional tavern / Rhodian cuisine and excellent homemade wines. (at your own expense)

Embona also is a known place by locals coming from everywhere to eat grilled meat. Here you can really feel the Greek life; the wineries and restaurants have the perfect traditional sensation.

BACK TO THE SHIP (or to the STARTING POINT)

We travel back along the West Coast, with its breath-taking views of the Aegean Sea, to your cruise ship. If you prefer to be taken to the Medieval City for independent browsing, you will be responsible for returning on foot to the ship, docked about a quarter-mile away.