Assyrtiko is a rare, classy white grape, possibly some of the greatest varieties found in the Mediterranean basin. It originated from Santorini, but it spread all over Greece, becoming, in terms of quality, one of the most important native varietals. It produces mainly dry white wines, some of which are being aged in oak. However, a number of sweet wines are made, from sun dried grapes. Assyrtiko is one of these rare white grape varieties that can grow on hot and dry climatic conditions, while at the same keeping the high alcohol in perfect balance by its crisp acidity. It is more of a textural variety, emphasizing extract, body and structure, rather than an aromatic grape. Assyrtiko from Santorini makes the lean, mineral and very concentrated whites. Assyrtiko outside of Santorini keeps the crispness and minerality but it also shows a higher level of primary fruit aromas and a less dense structure. The sweet wines based on Assyrtiko are rich, sumptuous and piercing. Assyrtiko is made for people looking for unconventional, intense styles of whites, that lean towards texture and density.

Color: pale, lemon-yellow

Acidity: high
Aromas: :aromas not of high intensity but of particular character – citrus fruits, stone fruits, green fruits, crushed seashells and minerals
Body: full
Aging potential: 10+ years, bottle ageing (honey, kerosene)
Wine style: fresh-unoaked (austere, dry, mineral, complex), oaked (rich, full, complex)

Malagousia is the quintessence of the modern renaissance of the New Wines of Greece witnessed in the last twenty years. It is the personification of the way Greek wine producers are rediscovering their potential. In the 1970s, Malagousia was a white variety known to very few and thought to be extinct. Today, after painstaking work from university professors and top growers, Malagousia is widely considered a world class grape, producing outstanding dry whites, as well as a few dazzling sweet examples. Malagousia makes wines that are medium pale, lemon green in color while the nose is very intense and highly expressive, showing hints of peaches, green bell pepper, fresh herbs and flowers. On the palate, it is round, full but always fresh, with moderately high levels of alcohol. 

Color: low to medium intensity
Acidity: moderate
Aromas: floral, herbal, mint, herbal tea, citrus fruits, tropical fruits, fresh green peppercorn
Body: medium, full
Aging potential: 3-4 years, drink young
Wine style: aromatic, spicy, complex, good affinity to oak ageing

The historical white grape variety of Savatiano is among the Greek vineyard’s most widely planted varieties. Whether on its own, as part of blends, or as part of many PGI wines, the variety is responsible for a considerable volume of the dry whites produced. Still, once oenophiles have secured a good Savatiano in their glass, they will certainly be won over by the wine’s singularity as well as by the fact that this varietal is ready to prove that quality does not come from showing off but by demonstrating its essence. It possesses distinct aromas of yellow fruit and freshly cut grasses, a round mouth, and a well-balanced presence. It is also the key variety which has traditionally been used to make retsina. An excellent bottle of Savatiano and a modern version of retsina are not simply exceptional tiles in the puzzle of the cross-cultural, global vineyard, but invaluable companions to various meals and dishes.

Crete may be dominated by red grapes, but Vilana is the undisputed queen of white varieties of the island. Tasting Vilana is tasting the core white wine style of this historic and celebrated region. It is used mainly for producing dry fresh whites, but ambitious producers are also releasing small quantities of premium oak-aged bottlings. The hallmarks of Vilana wine are a moderately deep yellow color, medium intensity of aromas, and flavors showing notes of lemon, orange, pear, flowers (like jasmine), and herbs. On the palate it is fresh, light in body yet broad in shape, with soft acidity and medium alcohol. Vilana is a straightforward, thirst-quenching white wine for a warm summer day—soft, appealing, and easy to drink.

The variety’s Italian-sounding name, together with its cultivation in the Ionian Islands located close to Italy, have led some to claim that the Robola grape variety is actually the same with the Ribolla Gialla variety cultivated in northeastern Italy. Whatever the case may be, striking differences between the two do exist, rendering Robola a truly unique and highly promising variety both in terms of morphology and taste. If properly cultivated and vinified, the grapes of Robola reward the effort in the best way imaginable, yielding dry white wines of refined character and expressing beautifully their terroir of origin. Kefallonia is more widely known for the cultivation of Robola. As the variety is prone to oxidation, an equally important requisite is careful vinification that normally takes place entirely in stainless steel tanks. However, once all these requisites have been fulfilled, Robola wine emerges endowed with minerality, medium body, and excellent oxidation which are evocative of a good Santorini wine. When young, it may be likened to a Chablis and after it has aged a few years even a Riesling may be a fitting comparison to a Robola!

Dafni was an almost extinct white grape variety of the island of Crete that got back in the spotlight of fame. This was achieved by producing dry white wines that are intense in aromas and round on the palate, while keeping alcohol levels moderate. Some ambitious producers use the oldest of their vineyards to make even some barrel fermented batches. It takes its name from the laurel, since the aromas of the nose and the full mouth of its wines refer to those of the laurel and other herbs such as thyme and oregano, coupled with yellow and white fruits and some floral hints. The palate is highly particular in structure – although it possesses extract, power and soft acidity. Producers rarely blend it with other grapes.

Athiri is an ancient white grape variety of the Aegean Sea, used for centuries to make excellent dry white wines. Ever since its qualities were recognized by vine growers across Greece, it has been an essential and extremely elegant expression of the style of white wines produced on the Cyclades and Dodecanese islands. It makes wines with moderate intensity of flavors, mainly focusing on white and yellow and citrus fruits, with moderate alcohol levels, soft acidity and a medium body, displaying freshness and vivacity. The top results are achieved in Santorini, when it is coupled with Assyrtiko and Aidani, and in the high vineyards of Rhodes.

Its name –Xinomavro- comes from the words xino (sour) and mavro (black). As matter of fact, the skin of its berries does not possess any particularly rich tint. Be that as it may, Xinomavro surprises with its performance and multi-faceted personality, yielding “vin de garde” reds, dynamic roses, aromatic sparkling wines, and even idiosyncratic sweet wines. Xinomavro is linked with specific origins such as Xinomavro-Naoussa, Xinomavro-Amynteo. Charismatic Xinomavro rightfully holds the top rank in the hierarchy of Greek varieties. Both its uniqueness and performance promise to offer many a moving experience to all true wine connoisseurs, convincing them on the very first sip that they are dealing with something momentous and distinct. The essence of the Xinomavro character can be found in the complex, distinct aromas of red fruits, flowers, tomatoes, olives, dried prunes, tobacco and nuts, while wood-aging becomes evident in the subtle hints of spices.

Agiorgitiko is a captivating grape variety that caresses the senses with elegance, freshness and intensity of aromas and flavors. It is a red grape variety and is frequently referred to as “multidynamic”, since it is capable of producing a large range of styles, from refreshing roses to concentrated sweet wines. However, the most common expressions are two: either as a young, unoaked red wine, or as a red matured in oak for at least a year. A young Agiorgitiko is a wine with a moderately deep purple red color, intense aromas of fresh red fruits, medium acidity and soft tannins. Wines that have mature in oak barrels for a short time can age in the bottle for five years, combining the varietal's juicy fruitiness with good levels of freshness and complexity. The wines intended for long aging in the bottle, are matured for several months in oak barrels and have a firm tannic structure with ripe tannins of high quality and deep color, while its aromatic profile reveals concentrated and complex aromas of red fruits, sweet spices and chocolate. Agiorgitiko is the grape of the PDO Nemea, the largest red wine appellation in Greece –and a quality leader as well.

The Mandilaria heartland is to be found in the Aegean Islands and in Crete. It is thus no coincidence that in those areas, the variety participates in the PDO Peza, Archanes, PDO Paros reds and is entirely responsible for the production of the PDO Rhodes red. On those islands’ wind-swept and sun-scorched vineyards, the goblet pruned Mandilaria acquires extraordinary characteristics: It assumes a dark red color; aromas of vine-ripened fruit; fleshy aromas (e.g., of leather); and a medium body with unrestrained, hefty tannins. Imposing in personality, the unique variety of Mandilaria invariably leaves on Greek wine its indelible stamp which, be it impressive or imperceptible, never fails to reveal the variety’s terroir identity. Given the variety’s multi-faceted character, daring wine lovers wishing to expand their palette of aromas and tastes, will find an excuse to fill their glasses with some Mandilaria.

Kostifali is the benchmark red variety of the celebrated vineyards of Crete, defining the style of the dry reds coming out of one of the most significant wine-producing regions of the Aegean Sea. Since red grapes are much more important on the island than whites, Kotsifali can be considered as the real soul of Crete. Kostifali, on its own, produces a wine that is low in color, intense on aromas, relatively high in alcohol, soft in tannins and acidity. For these reasons, most Kotsifali is blended with numerous red grape varieties. It adds roundness and tannic grace, while the aromatic expression is full of sweet flowers, dried black fruit, and complex spices. Kotsifali produces a full, rich style of wine for wine lovers who enjoy reds with no hard edges.

Liatiko is the foremost ambassador of a very individual and frequently poorly understood style, which, at the same time, is utterly delicious. It is a red grape variety that can produce very fine dry red wines but it reaches its apogee in the sweet versions. However, most red varieties are used to make fortified sweet wines, by the addition of alcohol during the alcoholic fermentation. In sharp contrast, Liatiko sweet wines are made from sun dried grapes. Liatiko has a relatively low color intensity, verging on the garnet. Liatiko wine is intense, with rich, ripe red fruit and sweet spices. The palate is full, with high levels of alcohol, low and very soft tannins. Liatiko is a variety that develops beautifully over time, with dry wines needing at least five years and lasting ten or more.

“Upcoming Greek Grape”. Not to be confused with Lemnio! Limniona/Lemniona is the rising star of the Greek red varieties and will be a driving force for the development of numerous top wines around Greece in the years to come. The quality potential of this red variety, used to make dry red wines, was identified when only few vines were left. Several years of research and microvinifications, bringing together numerous scientists, growers and producers, started yielding some impressive results. Limniona wine has an extremely deep and vivid purple red color. On the nose it is rich, very expressive, with red fruit, herbs, minerality and cooking spices. The palate has a great line, with a firm, textured but never aggressive tannin frame. Alcohol can be relatively high, although rarely above 13.5%, but it is always very balanced by the bright acidity. Limniona is one of these rare red varieties that manage to pack extract, concentration, acidity and flavour, without leaning towards fatness and volume. It is for people looking for the next generation of ambitious, yet graceful reds.

About 150 years ago, German-born Gustav Clauss settled outside the city of Patras where he vinified the first sweet Mavrodaphne. Little could he have known at the time that the wine he had crafted would become one of the most identifiable products of the Greek vineyard. Nor could he have known that, today, apart from yielding some highly acclaimed sweet wines such as “Mavrodaphne of Patras” and “Mavrodaphne of Cephalonia,” the Mavrodaphne variety would also yield some equally touted and remarkable dry wines. Most of the Mavrodaphne vineyards are found in the Peloponnese, particularly its northwestern part. Until recently, the variety was almost exclusively employed in the production of distinguished fortified dessert wines. The same was also customary on the Ionian Island of Cephalonia. The varietal’s characteristic near-black color, dense aromas of dried prunes and currants, high alcohol content, and medium acidity indeed fit the classic profile of sweet wines like a glove. Mavrodaphne is indubitably a grand variety of the Greek vineyard.

Until recently, this red grape variety with its black “mavro” and crisp “tragano” berries—hence, the name Mavrotragano—was merely blended in the Santorini sweet wines and had become all but extinct. Today, it is one of the highly-touted varieties employed in producing reds. Winemakers were faced with the task of bringing to the surface the variety’s exquisite aromas, evocative of premium, flower-bursting Latin American coffee, smoke, and sweet red fruit. Wine growers had to work toward taming the variety’s robust tannins which complemented the rich, mineral-heavy mouth of the rare, unusual wines Santorini’s Mavrotragano yields. An outstanding variety with the potential of offering one-of-a-kind experiences capable of overturning the habitual wine routine of each and every wine explorer!