Information about a range of Greek
Grape Varieties and some Wine Producers can be found here:
Agiorgitiko
The Agiorgitiko (St. George) variety is considered to be one of the finest
coloured Greek grapes for use in winemaking. It is cultivated mainly in
the Peloponnese, but is also found sporadically in many other parts of
the country. The majority of cultivable land for this grape (about 21 km2)
is found in the AOHQ (appellation of high-quality origin) region of Nemea,
which rises to an altitude of 250-8000 metres and includes parts of the
prefectures of the Argolida and Corinthos.
Agiorgitiko is a lively and very productive variety. Principally cultivated
in the Royat formation, but also in a cup-like formation. It is subjected
to brief pruning during fruit bearing. It produces approximately two grapes
per fruit-bearing shoot, on average, and these are usually found on the
fourth and fifth nodes.
The bunches are of medium size, dense and cylindrical-conical in shape.
Quite often they are wing-shaped. The grapes are spherical and are small
to medium in size. The skin is blue-black in colour and the flesh is soft,
juicy and colourless.
Characteristics of wine produced from this variety
This is one of the most colourful Greek varieties. It is used mainly
in the production of dry, red wines, both AOHQ and Vdt (table wines), which
are a deep, ruby colour, characterized by soft tannins and are suitable
for ageing.
The usual alcohol content of AOHQ Nemea wines is 12.5% vol. This is directly
affected by the altitude at which the grapes are cultivated. An altitude
of 350-600 metres is considered ideal for the production of the best quality
red wines, suitable for ageing, and with an alcohol content of 13% vol.
For AOHQ Nemea wines, a minimum of one year’s aging in barrels is
required. Ageing can reach a maximum of 10 years if the must and the pulp
remain together for longer than six days during the winemaking process.
For fresh wines produced from this variety, there are traces of fruity
notes, most notably cherry. Aeing of the wine leads to the development
of a rich bouquet in which the predominant notes are spices (e.g. nutmeg)
or even balsam aromas (e.g. rosemary).
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Savatiano
This is the variety most cultivated (roughly 250,000 stremmata, or 25,000
hectares). Its ancestry is unknown and there is no existing testimony to
point us accurately to its origin. Nevertheless, it is probably of Greek
origin.
The cultivation of Savatiano mainly takes place in the Attiki environs
as well as in Viotia and Evia. We come across it sporadically in other
areas of Greece under different names. The grape bunches are of average
to large size, consisting of single clusters. The grapes are also of average
size, spherical, with a thin but durable skin. They are yellow-white in
colour and juicy.
Its resistance to disease and drought (common in the Mesogia region of
Attiki) combined with its adequate yield (financially speaking) on poor
soil have helped it prevail in the areas above. It is cultivated in cup
or linear schemes and is considered the variety par excellence for the
production of Retsina.
The wine’s character
Wines deriving from the sun-drenched and poor soil of Attiki (especially
the low-lying plains of the Mesogia area) are "full" in the mouth, "warm" from
the relatively high alcohol content, with heavy fermentation aromas and
with relatively rapid development in their ageing. Those from the moister
areas of Viotia and the slopes of Pendeli and Kithaironas have a lighter
taste and are more "refreshing" (vibrant) due to the acidity
they retain and their lower alcohol content.
The fermentation aromas in the latter group are more delicate with greater
finesse. Colouration appears yellow-green and deep yellow during ageing.
Fruity aromas are predominant. They come from a large variety including
white peach, lemon, kiwi fruit, banana, melon, ripe apricot, strawberry,
muscat, and yellow peach. In the mouth it is smooth at first, often with
low acidity, which in many wines expresses a weakness, giving them a flaccid
character, lacking in nerve.
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Assyrtiko
A variety of the Aegean, Assyrtiko is cultivated to a great
extent on Santorini as well as in other scattered regions of Greece (Chalkidiki,
mainland Greece). The unique volcanic soil of Santorini offers the variety
special characteristics, which carry over to the wine. It is imbued with
the ability to ripen to an advanced degree without loss of acidity. Thus,
even though these wines have a high alcohol content they possess enough
acids to maintain a balance. It is a variety capable of producing dry as
well as sweet wines.
Characteristics of this variety
Grape bunches of this
variety are medium to large in size; cylindrical; with a dense arrangement
of grapes. The grapes are large and round with average skin width. They
are transparent, yellow-gold in colour with soft, juicy flesh.
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Moschato White
This is one of the most important white varieties cultivated
in Greece. It is considered to be related to the French variety, Muscat
de Frontignan. It is cultivated mainly on the island of Samos and in the
north-western Peloponnese, but is also found on some Cycladic islands and
on islands of the Dodecanese group.
On Samos it makes up the majority of cultivated vines.
This is a productive variety of medium liveliness. Vines are mainly laid
out in a cup-like formation (on the islands), but also in Royat line formation
(in Achaia), and undergo brief pruning during fruit bearing. On average,
two grapes per fruit-bearing shoot are produced and these are usually found
on the third and fifth nodes.
The variety is susceptible to oidium (powdery mildew,
a fungal disease that attacks vine leaves and berries) and mildly sensitive
to mildew. On Samos, cultivation reaches an altitude of 800 metres, on
slopes formed into picturesque terraces, with a planting density of up
to 750 vine stocks per 1000 m2. The different soil environments and micro-climates
of the island in which the variety is cultivated have a direct impact on
the muscat character of the grapes and, as a result, also affected the
quality of wine produced.
The bunches are of medium size, cylindrical-conical, or conical in shape,
and dense. The grapes are medium and approximately spherical in shape.
The skin is green-yellow in colour, of medium thickness, and the flesh
is soft, juicy and colourless, with a characteristic muscat aroma.
Characteristics of wine produced from this variety
Moschato white is a variety of major economic significance
for Greece. It is used mainly in the production of natural sweet wines
with origin of appellation, which are known internationally, but also in
the production of dry table wines and semi sweet table wines. From this
variety the AOC Samos, Patra and Rio Patra wines are produced. According
to the winemaking method followed, sweet wines from this variety have floral
aromas, notes of honey, spices and dried or candied fruit, whereas the
whites made from the variety maintain the distinct aroma of the variety
and are characterized by their freshness and liveliness.
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Roditis
A variety widely found in Greece. It is cultivated in 32
of the 52 prefectures but we come across it most often in the prefecture
of Achaia. It is a variety slated purely for winemaking as it has pits,
but is quite tasteful and crisp when eaten - especially its red variant.
After all, one of its names is Kritsanisti (crunchy).
Its reddish colour obviously lies behind most of its names. Nevertheless,
the variety is not exclusively red as five of its clones exist with colours
ranging from light green to red. Among its clones, the reddish one known
as Alepou (fox) is quite sought after. Harvest begins in late September
and lasts until mid-October.
The Roditis grape bunch is usually cylindrical-conical with average to
large grape density. The grapes have a homogenous colouration which may,
however, turn to a rose colour when ripened.
Profile of the variety
Roditis lacks particular, characteristic aromas. Whether
from Achaia or other regions of Greece, its aroma has complexity and is
mainly fruity. Most often we find it contains pineapple, pear and melon.
The floral character is discernible albeit quite strong. This is to make
clear that it is not in the foreground but in the background.
Certain wines maintain the typical Roditis character while simultaneously
possessing a hint of flowers (violet, jasmine). Taste-wise, it is not a
variety that will yield particularly rich and stout wines, but one which
offers wines that are well-balanced, tasteful, and primarily, refreshing.
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Mavrodaphne
This is a coloured, Greek variety used in wine making and
cultivated in the Northwestern Peloponnese (primarily in the region around
Patra) and on some Ionian islands (mainly Cephalonia). From this variety,
on its own or in a 50% combination with the Corinthian black variety, the
sweet red AOHQ (appellation of high-quality origin) "Mavrodaphne Patra" and "Mavrodaphne
Cephalonia" wines are produced.
This is a variety of medium liveliness and productivity. It is cultivated
in a cup-like formation or Royat line formation, and is subjected to brief
pruning during fruit bearing. It produces two grapes per fruit-bearing
shoot, on average, and these are usually on the third and fourth nodes.
It displays medium sensitivity to oidium (powdery mildew, a fungal disease
that attacks vine leaves and berries) but is quite susceptible to mildew,
millerandage (a vine disorder brought on by adverse climatic conditions.
Pollination and flowering do not occur normally) and drought. For the production
of quality wine products, this variety shouldn’t be cultivated in
heavy, fertile soil, and should be subjected to timely and correct cultivation
methods.
The bunches are usually of medium size, normally sparse, and are cylindrical-conical
in shape. The grapes are of medium size and spherical in shape. The skin
is dark bleu, thick and resistant, and the flesh is juicy and colourless.
Characteristics of wine produced from this variety
This variety is one of the best Greek varieties for the
production of natural sweet, red wines, suitable for ageing. Wines produced
from this variety, are deep ruby red in colour and mature in oak barrels
for at least two years. They can however be matured in oak barrels for
up to eight years, in which case they develop distinct bouquets. It’s possible to detect
traces of cherry, vanilla and even dried fruits (mainly currant, but also
chocolate), and these wines are ideal dessert wines.
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Moschofilero
This variety is cultivated in the central-western Peloponnese,
primarily in the region of Mantineia. It belongs to a class of variety
known as Fileria (Moscofilero, Mavrofilero, Asprofilero, Fileri Attikis,
etc.). The Fileria variety is an old, local variety of the Peloponnese,
but one which displays great genetic diversity due to an accumulation of
mutations. Following recent studies at the molecular level, Moscofilero
was identified as a different variety to the synonymous Mavrofilero. This
is a coloured variety with a muscat aroma, which is primarily used in the
production of dry white wines. It is this variety that is used in the production
of AOHQ (appellation of high-quality origin) Mantineia wines.
A very lively and productive variety. Vines are laid out in a cup-like
formation of a Royat line formation, and undergoes brief pruning during
fruit bearing. On average, two grapes per fruit-bearing shoot are produced
and these are usually found on the fourth and sixth nodes. Fertile, deep
soil is best for this variety, and it is resistant to high levels of moisture
in the soil. It is susceptible to millerandage (a vine disorder brought
on by adverse climatic conditions. Pollination and flowering do not occur
normally) and its grapes are ready late in the year (end of September to
start of October).
The bunches are usually large, cylindrical-conical in shape, with medium
to large density of fruit. The grapes are medium in size and spherical
in shape. The skin is of a red hue; it is thick and resistant with soft,
juicy, colourless flesh and a fine muscat aroma.
Characteristics of wine produced from this variety
It is used in the production of dry white and rose wines, of high quality.
Due to the rosy colour normally displayed by grapes of this variety, great
care is required during winemaking and production of white wines. In addition,
the variety can also be used to produce sparkling wines. For the production
of AOHQ, Mantineia wines, a combination of Moscofilero (80%) and various
white varieties (20%) cultivated in the region is used. These wines are
characterized by their high acidity, low alcohol content, and distinct,
fine bouquet.
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GEORGE KARELAS SA
The winery was founded by George Karelas in 1935 in Patras on the Peloponnese
Peninsula. Karelas’ grandson, also George, is in charge of
the family firm with his brother Nick who is a winemaker too. The pair
have renovated a large facility in Kato Achaia south of the firm’s
original headquarters in Patras. Their winery covers 3,000 square metres
and includes offices, a state of art laboratory, an impressive battery
of fermenters with central temperature control and a production capacity
of 2,400 bottles per hour. The company has a reputation for producing
one of the best Mavrodaphne of Patras and Muscat of Patras. Their wines
are exported to many European countries, and to Australia, USA and Japan.
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INO SA
INO SA was founded in 2001, when a privately-owned b2b
winery, EVOIKI S.A. acquired the company of the local association of winegrowers,
which had been producing wine from the early 1960’s.
INO owns modern wine-making and bottling facilities in Thebes, Central
Greece INO and Evoiki combined, bottle up to 400.000 hl of wine annually.
INO is currently the fastest growing winemaking company in Greece. Sales
have exceeded 11 million euros in 2005, up from 150 thousand euros in 2001.
INO has also a strong presence in markets outside Greece, with around 12%
of its sales coming from the United Kingdom, Germany, Holland, Belgium,
Scandinavia, Japan and the US. INO exports to more than 20 countries around
the world, the newest of them being the Czech Republic and the Philippines.
INO’s product portfolio has also played an important role in its
growth. Currently INO offers more than 110 different wines, in different
tastes (white, red, rose, retsina, white semisweet, red semi sweet, sangria),
varieties (Savvatiano, Roditis, Moschofilero, Athiri, Chardonnay, Sauvignon
Blanc, Agiorgitiko, Cabernet Sauvignon, Merlot Cabernet) and packages (bottles
ranging from 187 ml to 2 litres and wineboxes ranging from 3 to 31 litres)
INO’s better-known wines are:
INO Varietals: Savatiano, Moschofilero, Athiri, Agiorgitiko,
Sauvignon Blanc, Chardonnay, Cabernet Sauvignon and Merlot Cabernet. Wines
from Greek and foreign varieties offering a complete round-up of the different
scents and tastes of the Greek vineyard.
INO Wines: classic Regional Wines of Central Greece in
white, rose and red.
Melodikos: Distinct semi-sweet wines in red and white. An old Byzantine
winemaking technique is revived, providing full-bodied wines with a sensational
bouquet.
Likno Wines: Everyday table wines in 750, 1500, and 2000
ml bottles with a unique ratio of quality to price.
Retsina Yortassi: Traditional Greek wine made in a way
that combines modern winemaking techniques with the respect to the tradition
and the distinct characteristics of a unique Greek wine.
Sangria HOLA!: National drink from Spain, produced by
red wine, natural fruit juice and a bit of brandy.
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Trade Terms and Conditons 