Akti

The peninsular which is synonymous with mount Athos, the pa-orthodox monk community. The Tsantalis red and white Ayioryitiko wines are produced here.

Ankhialos

Appellation of origin for a white wine. At Magnesia on the pagasitikos golf. 85% Roditis, and the remainder Savatiano. These vines occupy around 400 hectares. Al grapes must be grown on unsupported vines, thus yielding fewer grapes, promoting higher quality.

Only the slight reddish coloured Roditis grapes can be picked under the appellation. Most vineyards are at around 100 metres above sea level, with some almost at the shore. The wines are characterised by high levels of dry extract, particularly sodium chloride.

Crete

Crete has four quality wine appellations, OPAP’s as well as fourregional Wine appellations, Tos:

OPAP:

Dafnes, dry and sweet reds
Archanes, dry reds
Peza, the largest sppellation, dry whites and reds.

TO’s:

TO of Crete
TO of Iraklion
TO of Lasithi
TO of Kissamos

Soil fertility follows a pattern, with slopes less rich than plains. Soil infertility is generally not a problem with only a few parcels of land affected. Water availability is good with snow melt off Psiloritis and Lefka Ori producing an abundance of some of the best water in Greece. This combination of climate, topography, water availability, and soil makes Crete an excellent region for viticulture.

Grapes:

Vilana is the principal white grape, with Kotsifali, Mandilaria, and Liatiko the major reds.

Peza

There are a wide divergence in terroirs in this region.
Consists of 15 villages
The appellation covers about 800 hectares and its vineyards start at 350 metres above sea level, reaching up to 800 metres.
The legal yield level is around 70 hectolitres per hectare.

Gouménissa

Appellation of origin in 1981. Approximately 150 hectares of vines are located within the appellation zone. They are planted on eastern slopes of the Paiko Mountains, at around 250 metres above sea level. Greater warmth and lower calcium content in the soil contribute to make its wines softer than the Náousan equivalent. The vines also mature earlier. Both Negoska and Xynomavro are grown in the region. Negoska is closely related to Xynomavro, nevertheless, it has a tendency to develop more sugar during ripening. Appellation regulations demand Xinomavro and Negoska in a ratio of 4:1.

Two main producers in the area are; Boutari and Yeoryios Aidarlnis. Yeoryios is an individual maker, producing approximately 200 hectolitres. Yeoryios maintains traditional methods of fermenting, 10-12 days on stalks as well as skins. Both spend around 15 months in oak before bottling. As yet Aidarinis’s wines are hard to come by, although we will be looking into supplying them as soon as possible.

Naoussa

Phylloxera arrived last before the First World War. The area has been an appellation of controlled origin since 1971. These wines are dry red, made from 100% Xynomavro. Nearly 700 hectares of vines are located within the appellation zone. The soil in the region is mostly clay. Located from 150-300 metres above sea level. The wines are usually given 1 ½ - 2 years in barrel. The Kava wines spend 2-3 years longer in oak. Boutari is the oldest bottler of Náousan wine, dating back to 1879. Tsantalis also cultivate in Strandza, a low-lying area of Naoussa. They have 20 hectares, dating back to 1972. The smaller wineries market regionally and are as yet unavailable.

Nemea

Wine in this region is referred to as the ‘blood of Hercules’ and the ‘blood of the lion’. Owing to the dark reds characteristic of the appellation of controlled origin wines. Appellation of origin authorised in 1971. Includes Nemea and its other smaller settlements nearby. About 1,900 hectares of 3,000 is produced under the A.O. Consists of the black Ayioryitiko grape. Grown almost exclusively in this area.

The white Savatiano is also grown, which is used to make the local retsina Not Covered by the A.O.

Three main zones are included in the Nemea Appellation:
1. Slopes of the semi-mountainous zone at 450-650 metres above sea level. Producing the traditional, most celebrated wines. Dark, extract-rich and full-bodied, around 13% alcohol.
2. Lower slopes, which go down to 250 metres above sea level. Here the grapes ripen more swiftly, and reach 14-15% alcohol.
3. The mountain plain of Asprokambos at 750-800 metres above sea level. Producing lightly coloured wine around 11.5%. They have a higher malic acid content, fresher taste and characteristic Ayioryitiko fruit aroma.

Approximately 30,000-50,000 hectolitres of A.O. wine is produced in Neméa per annum. There are also many good non-appellation Neméan reds, which will hopefully be available on the website soon. The vintage occurs around September to mid October. Ayioryitiko is fermented for three weeks, with an initial fermentation of 5-6 days on skins oly. The wines are usually matured in oak for around three years.
One year is the minimum requirement of the appellation.

Patras

Home to one o the best known Greek sweet reds; Mavrodaphne of Patras. Mavrodaphne of Patras A.O must consist of 50% Mavrodaphne. 300 hectares in the region qualify.

Two established producers are the Achaia-Clauss and the Union of Agricultural co-operatives of Patras.
Mavrodaphne is low yielding and therefore comparatively expensive to cultivate.

Rapsani

About 300 hectares of vines in the range of 300-500 metres above sea level, mostly southeast facing. There is the combination of mount Olympus and the Agean sea, which creates a unique climate. Xynomavro, Stavroto and Krassato are most common.

The Appellation of controlled origin regulations requires all three to be used, but no respective quantities are specified. Vintage takes place in late September. Fermentation of the must is on skins only, for approximately one month. 1,200-2,000 hectolitres are produced annually under the appellation.

The wines are bottled after at least three years in oak. Appellation regulations, however, only stipulate one year. The wine is best drunk within a couple of years of bottling.

Santorini

Produces some of the best wines in Europe. Santorini has its own OPAP, with a legal maximum yield of around 50 hectolitres per hectare, the lowest in Greece. Assyrtiko, Athiri and Aidani are the main grape varieties cultivated on the island. Assyrtiko is considered by many as the best white variety of Santorini and one of the finest in the Mediterranean.

Red grape varieties present include; Mandelaria, Aidani Mavro, Mavrathiro, and Voidomatis. One of Santorini’s most famous styles of wine is Vinsanto, a sweet variety made from mature Assyrtiko and Aidani.

Sithonia

Home to the Carras family. Cultivated at 190-350 metres above sea level. The warm and dry vineyards benefit from the sea and an arc of pines enclosing it. Planted in 1966. Both Greek and French varieties are cultivated. The rockier and drier southern section is planted with the white varieties Savatiano and Roditis. The region was awarded with an appellation of origin in 1981, called Playies Melitona. Meliton referes to the mountain and is translated, in French, to ‘Cotes de Meliton’. 70% Limnio and 15% Cabernet Savingnon and Cabernet Franc. The whites are 50% Athiri, 35% Roditis and 15% Asyrtiko.

Thrace

This region is far from the main population of Greece and does not follow the trend of the rest of Macedonia, of bottling wine. Due to a rural Muslim population and a strong tobacco cultivator, the vine found it hard to compete.

The most eye-opening producer in the area is the relatively new Biblia Chora estate. Located on the slopes of mount Pageon, at kokkinohori, near Kavala. Here 150 hectares are cultivated, at around 350 metres above sea level. The Greek Asyrtiko and Ayioryitiko, as well as the foreign varieties; Sauvignon Blanc, Chardonnay, Semillion, Syrah, Merlot and Cabernet Sauvignon, are cultivated.

The vineyards follow the established standards of organic viticulture.