Steely, elegant and floral wines, with fresh acidity and round texture. Used mainly in Santorini in blends to round off and soften the austere, acidic and sometimes high-alcohol Assyrtiko.
Good structure, with fresh and crisp acidity and high levels of alcohol. On the flavour profile there are distinctive citrus fruit aromas and intense minerality. Aged wines reveal a more solid structure and an increased aromatic complexity.
Fresh, elegant, fruity wines with moderate to high alcohol, medium-bodied and with soft acidity. Adds suppleness and softness to the more angular Assyrtiko, but many good solo examples can be found.
Lemony aroma, high acidity, light bodied and usually low in alcohol. Very elegant. Can be still and dry or semi-sparkling (dry or semi-sweet). The effervescent variations can be excellent.
Intense, complex and idiosyncratic aromatic profile, with ripe peaches and apricots, coupled with hints of fresh green pepper. Moderate acidity, high extract and a full palate. When aged in oak, it shows excellent development and ageing potential.
Intense flowery character, with an emphasis on rose petal aromas, citrus and fresh fruit. On the palate it has fresh flavours, fresh crisp acidity and medium to low alcohol levels.
MUSCAT OF SAMOS
Outstanding complexity of intense rose petals, ripe fruit and bergamot flavours. Rich and dense, with moderate acidity, dense structure and ageing ability. When aged in oak, it gains an intricate spiciness while retaining a remarkable freshness.
Aromatic, fresh wines of exceptional quality with delicate citrus and mineral aromas. Very balanced, with crisp lemony acidity and medium body. Depth of fruit and complexity. Interesting when aged in bottle.
Pink-coloured variety. High levels of fruit, often reminiscent of ripe melon and honey, intense aromas and flavours. A broad, dense structure on the palate and a refreshing, almost Sauvignon Blanc-like, lemony finish.
Has the potential to produce wines with aromatic intensity, high fruit levels and a balanced, broad structure on the palate. Surprisingly elegant and aromatic when sourced from cooler sites and/or old vines.
Moderate to intense floral and spicy aromatic profile, especially when planted in low-fertility vineyards. Moderate to high alcohol content, balanced acidity and an extremely refreshing palate.
Intense, ripe and rich fruit aromas and flavours, coupled with a broad palate, full body, moderate to high alcohol levels and moderate acidity. More often than not, aged or fermented in oak.
Very intense on the nose, full of freshness and character and displaying aromas of grass, lemon and more tropical fruit. Crisp acidity on the palate, moderate alcohol and medium body. Some oak fermented examples.
Other international varieties planted successfully in Greece include Semillon, Viognier, Trebbiano and Traminer / Gewürztraminer, while lesser known -but by no means inferior in quality- Greek white varieties include Dafni, Fileri, Kidonitsa, Lagorthi, Monemvassia, Muscat of Alexandria, Petroulianos, Thrapsathiri, Vidiano and many others.
When aged in oak, it displays a deep colour, concentrated character of red fruits and aromatic complexity. Rich in body, with high quality, mature tannins. When bottled young, it is an easy drinking wine, with medium acidity, soft tannins and fresh aromas of red fruits.
Pale-coloured, a truly Mediterranean variety, with high alcohol content, intense red fruit aromas and moderate acidity. Kotsifali needs a blending partner that can add colour, acidity and tannins, usually Mandilaria.
Wines with moderate colour intensity, aromatic and with moderate acidity. When sun-dried, the variety displays more character, has higher acidity and concentration while flavours become more powerful and complex.
An ancient grape variety, first mentioned by Homer, full of fresh herbs and small-berried fruit aromas, coming across with clarity and intensity. On the palate its has moderate tannins, colour, a moderately full body and relatively low acidity.
The most deep-coloured variety in Greece, with a relative lack of body and intensity of aromas and flavours, but plenty of acidity and tannin. Therefore, Mandilaria’s role is frequently to act as a colouring agent in many blends.
Usually associated with a pale tawny-red, sweet, fortified wine. Silky, fine- grained and faintly tannic; impressive and extraordinarily complex when aged in oak barrels for years, even decades. Very promising dry varietal reds too.
Recent discovery, with deep, dense colour, concentrated and “old viney” on the nose, but without a single note of hotness. Rich on the palate and coated with graceful tannins that can stand up to two years in oak. A rising star.
Producing wines that rise to prominence with aging, it displays a bright red colour, strong tannins, good structure and elegance. A complex aromatic character, with distinct aromas red fruits, tomatoes and olives. Aromas of wood ageing, with subtle hints of spices, dried prunes, tobacco and nuts. Long ageing potential in the bottle.
Deep, opaque colour, with vibrant nose, full of black ripe fruit aromas and hints of cedar notes. Firm, tannic and structured on the palate, with moderate-high alcohol and moderate acidity. Wines to age.
Deep red in colour. Intense nose with aromas of ripe cherry and red berry fruits, together with sweet notes of chocolate and coffee. Full on the palate, round, soft tannins and a moderately high alcohol.
Profound, opaque colour. Dense nose, full of black fruits, leather and spices, dominated by black pepper. Firm but ripe tannins on the palate, full and broad, high in alcohol and moderate in acidity.
Other international varieties planted successfully in Greece include Cabernet Franc, Cinsault, Grenache Rouge, Mourvèdre, Refosco and Tempranillo, while less popular but very promising Greek red varieties include Krasato, Limniona, Mavroudi, Negoska, Stavroto, Vertzami and several others.