Moshofilero

It is one of the most widespread varieties in viticulture, indigenous to Southern and Southwestern Greece. The District of Arcadia is referred to as the main growing region, but it is also grown in the Districts of Messinia and Laconia, as well as on the islands of Lefkada and Zakynthos, and in Preveza, Magnissia and Florina occasionally. A perky variety, resistant and productive, it gives dry, aromatic wines with special characteristics that make them easily recognizable and widely known. Wines of Moschofilero variety are fruity, with distinctive acidity and long aftertaste. We drink them at 15o Celcius and they accompany ideally fish and shellfish, as well as seafood pasta.

Muscat of Alexandria

The main growing place of Muscat or Moscato di Alexandria is Limnos island in the Northeastern Aegean Sea, where all the gifts of the variety unravel, but its probable place of origin is North Africa. It was planted in Greece in the turn of the 20th century. Small vineyards of this particular variety are met in islands of the Aegean Sea and in the Districts of Thessaloniki, Drama and Kavala. It gives lovely dessert wines, but lately a large percentage is turned into dry, aromatic whites and some sparkling wines. Its large grapes may make it less attractive and aromatic than its White Moschato counterpart with the small grapes, but this “low profile” is the ace of this variety since it allows it to accompany more easily a larger variety of dishes.

Vidiano

Vidiano is a white grape variety mainly found around Rethymnon, on Crete Island where it covers a small amount of vineyards. An extremely limited number of vineyards are found to the East, close to Iraklion, as well. It gives greenish-yellowish wines, with intense, special and very complex aromas which among others remind ripe peach and apricot with notes of aromatic herbs and minerality. It is used for producing white dry wines, sometimes maturing in the barrel. Wines of this grape variety unfold their marvelous personality when paired with sea food pasta or char-grilled fish.

Moshoudi

It is a variety cultivated in many parts of the world. In Greece it is cultivated on Samos Island, the Peloponnese, Cephalonia in the Ionian and on Rhodes in the Dodecanese.
It renders high alcohol, medium acidity dry wines with intense aromas, which oxidize easily and hence it necessitates quite careful vinification, but it mainly gives superb dessert wines with Moshato nose and palate. It participates in OPAP (the Greek equivalent of VqPrD) and OPE (the Greek equivalent of AOc) appellations as well as in PGI wines (“Protected Geographical Indication”) which comprise the Greek “Local Wines” category and some wines of “Traditional Appellation”.

Sideritis

Sideritis is a rare variety cultivated all over the Peloponnese and particularly in Achaia.
It renders delicate wines, of low aromatic intensity and high acidity. Their characteristic is their intense golden color with red hues owing to its reddish grape skin. With a nose of citrus and other green fruit and relatively low alcohol, it is characterized by finesse and a light palate. It is used for sparkling wines as well. Its fresh is white, chewy and crunchy.

Robola

Robola is a Greek variety identified with the Ionian island of Cephalonia. Is has been recorded on the island since the 12th century B.C., and it was in all probability transported there by the Venetians. The soil and the climatic conditions created a notable difference between the highlands and the lowlands on the island, a fact taken into account by the Legislature which gives the right to Designation of Origin to the Robola grape cultivated in the mountainous regions only. Its main characteristics are the golden color, the unripened and sour fruits, such as lemon blossoms, pineapple, peach, green apple. It accompanies seafood, and of course local Cephalonian dishes, such as meat-pie and “aliada”, the local aioli.

Lagorthi

Lagorthi is a white variety grown in the area of Aegialia, in the Achaia District –where Patras is- and especially in Kalavrita. It produces wines with intensely fruity aromas, mostly citrus fruit, flowery notes and herbs. The wines have high acidity and light body. Wines from Lagorthi grape can rival many white wines produced in northern geographical latitudes. Those who like freshness and minerality, light body and low alcohol will adore them. They pair beautifully with shellfish and with light and sour sauce pasta. It possesses finesse and freshness that remind wines of Northern Europe.

Limnio

Considered one of the oldest grape varieties in the world, indigenous red, it is believed to be the descendant of the Limnian grape, as it is mentioned by Hesiod and Aristotle.
Limnio produces relatively high alcohol wines, with light, particular aromas of herbs and red fruit, of medium acidity, medium tannins and medium body.
Limnio is ideal for wine afficionados who want to escape heavy wines from imported varieties and prefer reds with interesting and clear taste, built on inconspicuous tannins. Red wines that can accompany even fish, despite being an absolute match to soft yellow cheese and dishes that combine pasta with meat.

Mavroudi

The birthplace of the God Dionysus, Thrace, has got its own ambassador. Mavroudi is a purely Thracian variety with distinctive tasting characteristics. It belongs to the category of wines that can age long, has got an aromatic and tasting profile that cater to demanding palates eager to taste something different.
Its name obviously derives from the dark skin of the grape and this is why it is used to lend weight to dark colored wines when blended with other, weaker color wise varieties. It is relatively rare as a single vineyard wine for the time being.
It is described as an intensely tannic variety, with small grapes and low yield. It resembles more the Mavrud we see in the Kara Thrace area and in Assenovgrad in Southern Bulgaria particularly, which international literature want to originate from the Greek Mavro (Black) or Mavroudi (Blackish).

Liatiko

It is a red Cretan variety, one of the oldest in the Mediterranean. It is mainly grown in the Districts of Iraklion and Lasithi and it is used for PDO Dafnes and PDO Sitia wines. This variety can give dry red wines of particular finesse, round, full and soft. But it reaches its height in dessert wines, which are rich and dense. Indeed, sweet wines from Liatiko are made with sun-dried grapes, natural wines that is, withholding the addition of alcohol. They are intense on the nose, with rich, ripe red fruit and sweet spices. On the palate they are full, with high alcohol and low, soft tannins. Because the grapes condense in the sun, sweet wines from Liatiko are even more intense on the nose, presenting characteristics of sweeter and riper fruits.

Mavrotragano

It comes from the volcanic land of Santorini island. An ancient variety of grape, endangered at a time. It was not lost though, thanks to the initiative of local wine producers and it is considered today one of the best red Greek varieties.
Historically it was used in Santorini to enrich the aroma and the taste of the local artisanal sweet red wine, but soon after its real potential was discovered, the first single vineyard bottles appeared.
Mavrotragano got its name from its black and crunchy grapes of the variety. It can produce wines of “breed” the tannins and the intense character of which suggests ageing potential. Exactly because of its tannic character it pairs with strong cheese and red meat in heavy sauces.

Mavrodaphne

The new diva of the Greek vineyard; a dark, almost impenetrable wine, with a dark-brown reflecting color and a purple-brown transmitting color. It presents aromas and tastes of caramel, chocolate, coffee, raisins and plums.
Mavrodafni refers both to the black grape, indigenous to Achaia, and to the sweet fortified wine (wines with high sugar content) produced by it. Gustavo Claus had the inspiration of this wine and created it in the tower of the Petrotos of Patras, on the occasion of the sudden demise of his dark colored fiancée, Daphne. It combines great concentration with relatively low contents of alcohol and strong acidity. It requires many months of maturing in the barrel and even more ageing in the bottle. It “loves” coffee, nut, fig or caramel based desserts, as it does rich stews, while it is the best company a Cuban cigar can have!

Mavro Kalavritino

A rare red variety of the Kalavrita area and the Mountainous Aegialia: light, easy to drink, fruity red wine, perfect for every season. Mavro Kalavritino possesses a special character and clear red color, complex aromas of spices, with notes of fresh herbs and ripe cherries, berries and plums. Fine and relatively light wine, with particular aroma, it is among the promising red varieties of Greece.
It accompanies fish casserole in red sauce, pasta and light meat.

Kotsifali

It is considered the wine soul of Crete; a red variety, landmark of the famous vineyard on Crete, which defines the style of many a red wine of the area. It is grown all over the island but the best wines come from the area of Iraklion. Kotsifali gives a “typically Mediterranean” red wine, with soft color, intense aromas, relatively high alcohol content, soft tannins and acidity. For all these reasons Kotsifali is blended with many red varieties, Mandilari first and foremost. At the same time, in Crete, its combination with Syrah is established.

The particular variety has been vinified on the island as a white wine (Blanc de Noirs) with very good results.

The wines containing Kotsifali in their formula pair easily with meat, stews, grill, sausage and appeal to those who prefer a velvety aftertaste.