WINE-PRODUCING REGIONS OF GREECE

Greek vineyards lie between 34 and 42 degrees latitude, which positions them amongst the world's hotter wine-producing regions. Inland and mountainous areas are subject to continental influences of varying degrees, but generally the climate is maritime. Island vineyards and those close to the sea, experience humidity and cool breezes.

The most northerly of the wine-producing regions are those of MACEDONIA and THRACE, where the Xinomavro* grape is the most traditional variety. (*See the section on Grape Varieties to find out more about the local Greek grape varieties.)
The important wine-producing areas within this region are at Naousa, Goumenissa, Amynteo, Siastia, and Halkidiki. Well-known producers in Naousa are Tsantalis and Boutari. In addition to to the Xinomavro grape variety, the variety also grown in Siastia is the Moschomavro, which is used as the base for the sun-sweetened wine.

Slightly further south we have the regions of EPIRUS and THESSALY. Within the first-mentioned region, notable wine-producing areas are Zitsa and Metsovo. The most important variety of grape in Zitsa is the white Debina, whilst Cabernet Sauvignon dominates in Metsovo. On the Thessally plain today, there are great hopes for the development of quality Thessalian wine. The main wine-producing areas within the region are Rapsani, Anchialos, Karditsa, and Tyrnavos. Xinomavro grapes dominate in Rapsani and Anchialos, although the latter also has a designation of origin for its white wine. The main variety cultivated in Tyrnavos is Muscat.

From the point of view of quantity, the geographic region comprising STEREA HELLAS and EVIA, is at the forefront in wine production. This wine-producing region is well known for the predominance of one particular wine; retsina! The exceptional climate of the region, in conjunction, with the sea and mountainous terrain around it, helped in the development of vineyards in the Atalanti area of this region. Atalanti is home to the famous Hatzimichalis estate. Other important wine-producing areas in this region are Attica, Thebes, and Evia. In all of these regions the Savationo grape (used to make retsina) is extensively grown.

From the wine-producing point of view, the region of the PELOPONNESE has two important characteristics: first, it is the most varied region in Greece in terms of terrain, and secondly, it produces large quantities of wine accounting for 25% of total wine production in Greece. The main wine-producing areas here are Nemea, Mantinia, and Patras. The Patras area is famed for the production of Maphrodaphne wine; a sweet wine, akin to port.

Islands of the AEGEAN constitute another significant wine-producing region in which Santorini stands quite apart from the others. It is said that the wines of Santorini cannot be compared with any other wines in Greece or Europe because they are quite unique. The main factors contributing to this uniqueness are the soil and the climate. The most important grape variety on the island is the famous Assyrtiko
Other wine-producing areas are Paros, Limnos, Rhodes, Samos, Chios, and Ikaria. Rhodes is known for the C.A.I.R sparkling wines. Samos, of course, is very well known for its sweet wines. Wine production on Ikaria is coming to the fore, and today it has about 100 hectares of vineyards. Historically, Ikaria can lay claim to the most ancient designation of origin, the so-called Pramnio wine.

The wine-producing region of CRETE produces about 20% of all Greek wines. With a virtually ideal climate and soil, it has all the features necessary to make it the top region for wine production.
The important wine-producing areas of Crete are, Peza, Sitia, Daphnes, Chania, and Archanes.
The oldest winery that has been discovered in the world is at Archanes in Crete. It is said to date back to the Minoan age and proves that Minoan wine-making was technically the most advanced of its time.