ª∞¡DILARIA (also known as AMORGIANO)
This is one of the most deeply colored varieties in Greece. It is low in acidity levels, weak in fruity aromas and thin in palate structure. It is frequently blended with other grapes: in the red OPAP of Paros island, the presence of 20% Mandilaria grapes intensifies the red color depth. In Crete, Mandilaria becomes the colouring agent for Kotsifali in the OPAP’s of Archanes and Peza.

ª∞VRODAPHNE
This variety is associated with pale, tawny red style of sweet fortified wine. It is grown in the Peloponnese and on the Ionian islands. It can be blended with Corinthian resin to produce the famous wine AOC Mavrodaphne of Patras.

µ. International red varieties SYRAH
This French grape variety became famous from the wines of the Rhone Valley. In Greece, its cultivation started in Chalkidiki and has currently expanded into 16 geographical regions. The Syrah grape creates wines of medium acidity, intensive red colour and strong spicy aromas, and it improves as it ages.

ª∂RLOT
This French grape variety from the area of Bordeaux was imported to Greece in the late ‘80’s. It gives high alcoholic volume, good body acidity and has fruity aromas, soft tannins and ability to age in oak. Merlot can be blended with Xinomavro, producing more fruity acidic reds.

WHITE VARIETIES
∞. Indigenous white varieties
∞SSYRTIKO
Assyrtiko is a key indigenous variety in Greece, especially in the famous “terroir” of Santorini Island in the Aegean Sea.

It is a remarkably adaptable variety, having survived and flourished in the vineyards of Santorini for almost 3, 700 years, since the time of the volcanic explosion that sent part of the island to the bottom of the sea. Assyrtiko is one of the most important wine-making grape varieties in Greece and one of the most appealing in terms of its superiority and name-recognition. The terroir of Santorini is unique in the world and Assyrtiko is its major and multidynamic variety which gives either the dry OPAP Santorini or the divine sweet Vinsanto made by grapes dried under the golden sun of the island. Assyrtiko offers a remarkable acidity and therefore is ideal for producing a wide variety of wine styles, with excellent mineral taste (Riesling-type), citrus aromas in the nose and an agreeable long aftertaste.

ATHIRI
Athiri is also an old, local variety of Santorini, which is now cultivated in Macedonia, Attica and Rhodes. It has lower acidity levels than Assyrtiko, thick skin and gives a fruity wine with an aromatic nose.

MALAGOUZIA
This variety once neared extinction but was rescued by small Macedonian producers performing experimental vinifications. It is an aromatic grape offering a full body and an exciting bouquet of exotic fruits, lime and mint.