WHITE WINE VARIETIES

Assyrtiko

It is cultivated to a great extent on Santorini as well as in other scattered regions of Greece (Chalkidiki, mainland Greece). The unique volcanic soil of Santorini offers the variety special characteristics, which carry over to the wine. It is imbued with the ability to ripen to an advanced degree without loss of acidity. Thus, even though these wines have a high alcohol content they possess enough acids to maintain a balance. It is a variety capable of producing dry as well as sweet wines.

Athiri

It is cultivated mainly on the Cyclades, the Dodecanese and Crete, but in recent years its cultivation has spread to the rest of Greece.

This is a lively and very productive variety. This variety matures early and is considered to be one of the finest white Greek winemaking varieties. However, great care is required for the correct picking time as when the grapes are over-ripe, the acid content is drastically reduced.

This variety is mainly used in the production of dry, white wines, as well as sweet and sparkling wines. It is used on its own or in combination with other varieties. When used alone, it produces high quality wines with light bouquets. It is used in combination with the Asyrtiko and Aidani white varieties to produce sweet and dry AOHQ (appellation of high-quality origin) Santorini white wines. Also, it is often used in the production of the renowned Vinsanto sweet wine, which is made on Santorini from sun-ripened grapes.

Daphni            

A white variety, cultivated in Lasithi and Irakleion prefectures on the island of Crete The grapes are round; large; with transparent, yellow-green, medium thickness skin; and medium sweet and mildly acidic, aromatic flesh with 3-4 medium pips. It offers wines of low to average alcohol content with medium acidity, and aroma reminiscent of bay leaf (dafni).

Malagousia

Malagouzia is a white wine variety deriving from Aitolokarnania (Central Greece). It is cultivated in Macedonia (Chalkidiki, Thessaloniki) and in scattered regions of mainland Greece such as Central Greece and Attiki, as well as the Peloponnese.

Budding commences in mid March and it is ripe by late August. Each fruit-bearing vine shoot carries 1-2 bunches that are easy to cut from the vine. They are large weighing more than 350 grams; cylindrical / conical in shape; with dense grape growth. The grapes are large, disc-shaped with thin to medium reddish-gold skin and soft, juicy, sweet flesh with a Muscat taste and 2-3 large pips.

Malagouzia offers aromatic wines with high alcohol content and medium acidity. It is blended with other varieties in the production of certain regional wines such as Epaminotikos and Sithonias.

We may also come across a variant with lesser grape density (psiloraghi Malagouzia), which produces a more aromatic wine.

Moschofilero

This variety is cultivated in the central-western Peloponnese, primarily in the region of Mantinia. It belongs to a class of variety known as Fileria (Moschofilero, Mavrofilero, Asprofilero, Fileri Attikis, etc.). The Fileria variety is an old, local variety of the Peloponnese. This is a coloured variety with a muscat aroma, which is primarily used in the production of dry white wines. It is this variety that is used in the production of AOHQ (appellation of high-quality origin) Mantinia wines.

It is used in the production of dry white and rose wines, of high quality. In addition, the variety can also be used to produce sparkling wines. For the production of Mantinia wines, a combination of Moschofilero (80%) and various white varieties (20%) cultivated in the region is used. These wines are characterized by their high acidity, low alcohol content, and distinct, fine bouquet.

Roditis

A variety widely found in Greece. It is cultivated in 32 of the 52 prefectures but we come across it most often in the prefecture of Achaia, north-west Peloponnese. It is a variety slated purely for winemaking as it has pits, but is quite tasteful and crisp when eaten - especially its red variant. After all, one of its names is Kritsanisti (crunchy). Its reddish colour obviously lies behind most of its names. Nevertheless, the variety is not exclusively red as five of its clones exist with colours ranging from light green to red. Among its clones, the reddish one known as Alepou (fox) is quite sought after. Harvest begins in late September and lasts until mid-October.

Roditis whether from Achaia or other regions of Greece, its aroma has complexity and is mainly fruity. Most often we find it contains pineapple, pear and melon. The floral character is discernible albeit quite strong. This is to make clear that it is not in the foreground but in the background. Certain wines maintain the typical Roditis character while simultaneously possessing a hint of flowers (violet, jasmine). The wines are well-balanced, tasteful, and primarily, refreshing.

Savatiano

This is the variety most cultivated (25,000 hectares). Its ancestry is unknown and there is no existing testimony to point us accurately to its origin. Nevertheless, it is probably of Greek origin. The cultivation of Savatiano mainly takes place in the Attica as well as in Viotia and Evia.

Wines deriving from the sun-drenched and poor soil of Attica (especially the low-lying plains of the Mesogia area) are full in the mouth, warm from the relatively high alcohol content, with heavy fermentation aromas and with relatively rapid development in their ageing. Those from the moister areas of Viotia and the slopes of Mount Pendeli (Attica) and Mount Kithaironas (Viotia) have a lighter taste and are more refreshing (vibrant) due to the acidity they retain and their lower alcohol content. The fermentation aromas in the latter group are more delicate with greater finesse.

RED WINE VARIETIES

Agiorghitiko

The Agiorgitiko variety is considered to be one of the finest Greek grapes for use in winemaking. It is cultivated mainly in the Peloponnese, but is also found sporadically in many other parts of the country. The majority of cultivable land for this grape is found in the AOHQ (appellation of high-quality origin) region of Nemea, which rises to an altitude of 250-800 metres and includes parts of the prefectures of the Argolida and Corinth.

The bunches are of medium size, dense and cylindrical-conical in shape. Quite often they are winged shaped. The grapes are spherical and are small to medium in size. The skin is blue-black in color and the flesh is soft, juicy and colorless.
 
This is one of the most colourful Greek varieties. It is used mainly in the production of dry, red wines, both AOHQ and Vdt (table wines), which are of deep, ruby colour, characterized by soft tannins and are suitable for ageing.

The usual alcohol content of AOHQ Nemea wines is 12.5% vol. This is directly affected by the altitude at which the grapes are cultivated. An altitude of 350-600 meters is considered ideal for the production of the best quality red wines, suitable for ageing, and with an alcohol content of 13% vol. For AOHQ Nemea wines, a minimum of one year’s ageing in barrels is required. Agieng can reach a maximum of 10 years if the must and the pulp remain together for longer than six days during the winemaking process. For fresh wines produced from this variety, there are traces of fruity notes, most notably cherry. Ageing of the wine leads to the development of a rich bouquet in which the predominant notes are spices (e.g. nutmeg) or even balsam aromas (e.g. rosemary).

Karampraimis

Locations: Evia, Kyklades (Aegean Islands)

Kotsifali

Kotsifali is mainly cultivated on Crete and occasionally on the Cycladic islands. This is a lively and highly productive variety, which is very fertile. The bunches are usually of medium size, dense and cylindrical-conical in shape. The grapes are of medium size and elliptical. The skin is darkened in color with a soft, juicy, colorless flesh. A characteristic of the variety is the high sugar content the grapes can easily achieve, and also a lack of stability in the color of wine produced from this variety.

This variety on its own produces wines of a medium red colour with a high alcohol content and rich aroma. Usually, however, it is combined with the Mandelaria variety, which provides plenty of stable colour. The AOHQ (appellation of high-quality origin) wines produced on Crete from the above combination are characterized by the bouquet and pleasant taste of the Kotsifali variety.

Limnio

Limnio is a dark Greek wine producing variety, which is believed to derive from the "Limnian grape" referred to by Hesiod and Aristotle as being cultivated in the island of Limnos. It is cultivated throughout northwestern Greece, mainly in Chalkidiki, Limnos and the Sporades Islands.

This is a dynamic red variety, of medium liveliness and productivity. It produces two grapes per fruit-bearing shoot, on average, and these are on the fourth and sixth nodes. The bunches are small to medium in size, dense, and either cylindrical or conic in shape. The grapes are small and spherical in shape. The skin is dark blue in color, of medium thickness, and the flesh is soft, juicy and colorless.

The variety produces dry red, rose and white wines, mostly table wines. This variety, however, can also produce good quality red wines on its own or in combination with other varieties if the appropriate wine making procedure is followed. On the island Limnos the variety is used to produce red wines with delicate characteristics that develop rich bouquets. A blend of Limnio (70%) with  Cabernet Sauvignon and Cabernet Franc (30%) produces the AOHQ (appellation of high-quality origin) "Plagies Melitona" wine in Chalkidiki. This has a dark colour and velvet taste, and requires at least one year’s ageing in barrels.

Mandelaria

The most widely planted red variety in the Aegean islands. On most of the islands where it is grown, including Crete, Mandilaria has a tendency to produce wines of insufficient alcohol level to justify mono-varietal vinification.

In Peza and Archanes district Appellations on Crete, 20%-40% Mandilaria is blended with Kotsifali in order to create red wines that benefit greatly from ageing. The addition of Mandilaria reinforces tannin structure, moderates Kotsifali's considerably higher alcohol levels.

On Rhodes, where there is an OPE red based on the variety, Mandilaria vineyards are planted at low elevation but often with northern exposure to sea breeze. The grapes are thereby subject to a long growing season during which alcohol achieves favorably high levels in concert with favorable acidity.

Mavrodaphne

It is cultivated in the northwestern Peloponnese (primarily in the region around Patra) and on some Ionian islands (mainly Cephalonia). From this variety, on its own or in a 49% combination with the Corinthian black variety, the sweet red AOHQ (appellation of high-quality origin) "Mavrodaphne of Patras" and "Mavrodaphne of Cephalonia" wines are produced.

This is a variety of medium liveliness and productivity. The bunches are usually of medium size, normally sparse, and are cylindrical-conical in shape. The grapes are of medium size and spherical in shape. The skin is dark bleu, thick and resistant, and the flesh is juicy and colorless.

This variety is one of the best Greek varieties for the production of natural sweet, red wines, suitable for ageing. Wines produced from this variety, are deep ruby red in colour and mature in oak barrels for at least two years. They can however be matured in oak barrels for up to eight years, in which case they develop distinct bouquets. It’s possible to detect traces of cherry, vanilla and dried fruits (mainly currant, but also chocolate), and these wines are ideal dessert wines.

Ritino

Locations: Evia, Magnisia, Samos, Ikaria, Sporades

Vradiano

Locations: Evia, Magnisia, Skopelos (Sporades, Aegean Islands)

Xinomavro

This is the noblest red variety of northern Greece. It is primarily cultivated in Naoussa, Goumenissa, Amyntaio, Rapsani, Trikomo, Siatista, Velvendo, and, on a lesser scale, on Mount Athos, at Ossa, Ioannina, Magnisia, Kastoria and Trikala. Total 1,800 hectares.

A quite robust and productive variety, in cooler areas, where there is a small yield per vine, Xinomavro is capable of offering rich red wines, full, high in alcohol content, with good colour, and enough tannins to assist in a lengthy ageing. They offer a complex nose, dominated by spices and red fruits The aged wines acquire more spice and leather aromas.

 Xinomavro offers wines with medium to full body. Their acidity, combined with the strong tannins, shows that these wines often necessitate ageing before consumption. Wines made from Xinomavro are smoothed by ageing, while remaining robust.

 

The team of
GREEK WINE EXPERIENCE

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