Greece is one of the oldestwine-producing regions in the world and among the first wine-producing territories in Europe.[1][2][3][4] The earliest evidence ofGreek wine has been dated to 6,500 years ago[5][6] where wine was produced on a household or communal basis. In ancient times, as trade in wine became extensive, it was transported from end to end of the Mediterranean; Greek wine had especially high prestige in Italy under theRoman Empire. In the medieval period, wines exported fromCrete,Monemvasia and other Greek ports fetched high prices in northern Europe.[7][8]
In 1937, aWine Institute was established by the Ministry of Agriculture. During the 1960s,retsina suddenly became the national beverage. With rapidly growing tourism, retsina became associated worldwide with Greece and Greek wine. Greece's firstCabernet Sauvignon vineyard was planted in 1963. In 1971 and 1972, legislation established appellation laws.[16][17][18]
Agiorgitiko ("St. George's grape") is a variety native toNemea that grows mainly in thePeloponnese area, producing a soft, fruity red in many styles. Its sensory attributes are similar toBeaujolais Nouveau but, unlike its French counterpart, the St. George ages well for about five years.
Kotsifali is a variety mainly grown on Crete. It is blended with Mandilaria orSyrah to enhance its color.
Liatiko is a red variety native to Crete. It is characterised by flavors of red fruit and spices, and is deemed to be at its best when made as a sweet wine.[28] Historically, the grape was used in blends with Mandilaria and Kotsifali to produce Malvasia, a highly regarded, sweet red wine that was widely exported by Venetian traders during the Middle Ages.
Limnio, or Kalambaki, is an important red grape variety that is indigenous to theAegean island ofLemnos and has been used in red wine production for more than 2000 years. As avarietal wine, Limnio is full-bodied, high in alcohol and very herbaceous, with a distinctive taste of bay leaves.
Mandilaria, also known asamorgiano, is mainly cultivated on the islands ofRhodes andCrete. Wine from this grape is often very tannic and frequently blended with other grapes to soften the mouthfeel.
Mavrodaphne, or "black laurel", is a variety that grows in the Peloponnese and theIonian Islands. It is blended with theBlack Corinthcurrant grape to produce a prized fortified dessert wine made in theSolera style.
Mavrotragano[29] is one of the oldest red Greek varieties originating from the Cyclades and more specifically from the volcanic terroir of Santorini. It survived for centuries in its harsh and inhospitable lands and almost became extinct, due to the special treatment it needs during its cultivation.
Mavroudi[30][31] is one of the oldest Greek grape varieties and supposedly the one on which Odysseus got Polyphemus drunk. It is found inThrace but also incentral Greece and thePeloponnese but Mavroudi of Peloponnese is considered variant of Agiorgitiko and should not be confused with Mavroudi of Thrace. Also, studies have shown that it differs from Mavroudi in Cyprus and Mavrud from Bulgaria.
Negoska is found in Northern Greece and also produces rose and red wines of carbonic maceration worth mentioning, with the expected aromas. blended into the PDOGoumenissa wine.
Romeiko is a red grape generally found on Crete, most prominently in the region ofChania.[32]
Vertzami [de] is a thick, dark-skinned grape variety, best known for single-varietal wines produced on the Ionian island ofLefkada. It is also grown in central Greece and Peloponnese, where it is often blended with other Greek wines, and Cyprus, where it is known as "Lefkas".[33]
Xinomavro ("sour black") is the predominant grape variety inMacedonia, centered on the town ofNaousa. This variety has great aging potential with a palate reminiscent of tomatoes and olives, and a rich tannic character. It is often compared toNebbiolo.
Assyrtiko is a multi-purpose variety which maintains its acidity as it ripens. It is similar in character toRiesling, and is mostly island-based, being a native variety of the island ofSantorini, whose old vines have been resistant toPhylloxera.
Athiri is a lower acid variety and one of the most ancient. Originally from Santorini, it is now planted inMacedonia,Attica, andRhodes.
Debina is a white Greek wine grape primarily in theZitsa region ofEpirus. The grape's high acidity lends itself to sparkling wine production.
Lagorthi is a variety mainly cultivated on high slopes (850 meters) in the Peloponnese. The grape produces a very malic and fruity wine.
Malagousia is a grape growing mainly in Macedonia, with a special aroma leading to elegant full bodied wines, with medium-plus acidity and exciting perfumed aromas.
Moschofilero is aBlanc de gris variety from theAOC region ofMantineia, inArcadia in the Peloponnese. Its wines offer a crisp and floral character in both still and sparkling styles.
Robola is most grown in the mountainous vineyards of the Ionian Island ofCephalonia. It has a smokey mineral and lemony character, excellently complementing seafood.
Roditis (the "pink" or "rose" grape) is a grape that is very popular in Attica, Macedonia,Thessaly, and the Peloponnese. This variety produces elegant, light white wines with citrus flavors.
Savatiano (the "Saturday" grape) is the predominant white grape in the region of Attica, where it displays excellent heat resistance and shows a distinct floral and fruity aroma when cold fermentation is practised.[34] When fermented without cooling, it makesretsina or rustic unresinated wines that complement Mediterranean dishes well.
Vidiano is a white grape indigenous to Crete. It has complex aromas of peach, apricot, melon, honey and herbs, along with moderate acidity. The grape is difficult to cultivate and is grown in small scale, chiefly around Rethymno and Heraklion.
