WHITE VARIETIES
∞. Indigenous white varieties

ASSYRTIKO
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 Macedo-nian producers performing experimental vinifications. It is an aroma-tic grape offering a full body and an exciting bouquet of exotic fruits, lime and mint.

MOSCHOFILERO (FILERI)
This variety can produce crispy white wines, excellent in acidity, with fresh and floral aromas. Mo-schofilero is also a multidynamic variety, able to produce still to spar-
kling wines. Due to the color of the grape (grey), it can produce vibrant rosés. It is cultivated on the Ionian islands and in the Peloponnese and its top expression is in Mantinia OPAP (Arcadia).

ROBOLA
Robola is mostly grown in the mountain vineyards of Cefallonia (OPAP Cefallonia) in the Ionian
Islands. It has a smoky, mineral character and produces wines with high alcoholic content with medium to high acidity. Due to its name, it was thought to be identical to the Italian “Ribolla gialla”, but in fact it presents distinct morphological differences.

SAVATIANO
This variety is cultivated mainly in Attica, where it presents excellent heat resistance and shows a distinct floral, fruity aroma. If cultivated in warm climates, it gives low acidity wines, considerably high in alcohol.
Savatiano is used in the production of “Retsina of Attica”.

RODITIS
A very popular variety cultivated in 32 geographical regions of the country, the Roditis grape has a pale pink colour and produces white wines with citrus flavours.

C. International white varieties
SAUVIGNON BLANC
The cultivation of this French variety started in the early ‘90’s.
In Greece, it is often called just “Sauvignon”. It produces excellent, dry white wines, very aromatic (exotic fruits and peaches) with balanced acidity. It can be blended with other Greek white varieties.

CHARDONNAY
Imported to Greece in the mid ‘60’s, Chardonnay didn’t take hold until the late ‘80’s , when it started to gain acceptance in the local market. Chardonnay shows its best potential in cool places. It gives wines balanced in alcohol and acidity, and fruity aromas. It is very frequently blended with white Greek varieties that need improvement in roundness, for large volume labels. With a unique terroir, Greece is struggling to prove that it can be-come an important player in the global wine market.

Due to tremendous improvements over the last years, more and more international wine buyers are having serious discussions about the quality of Greek wines.It is said that good wines are vinified in the winery and great wines are made in the vineyard. It is worth mentioning that the majority of the small wineries in Greece, as well as many of the larger ones, are applying for special programs of vine cultivation, targeting the production of fine wine.I believe Greek wines have a definite place in the foreign wine market and a bright and pro-mising future there. e