[vc_row row_content_width=”grid” css=”.vc_custom_1569414181451{padding-top: 125px !important;padding-bottom: 14px !important;}”][vc_column][vc_column_text css=”.vc_custom_1627630939553{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]<\/p>\n
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In North Greece<\/p>\n\t<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column css=”.vc_custom_1573571964675{padding-right: 16px !important;padding-left: 25% !important;}” offset=”vc_col-lg-6 vc_col-md-6″ column_responsive_padding_680=”0 15px 0 15px” column_responsive_padding_1024=”0 16px 0 0″ column_responsive_padding_768=”0 15px 0 15px”][vc_column_text]With an abundance of breathtaking landscapes, the geographic environment of Northern Greece is home to vineyards between peaks and coastlines, on mountains and plateaus, reflected on lakes, gazing the open sea and etching the clouds as they traverse the endless sky.<\/span>[\/vc_column_text][\/vc_column][vc_column css=”.vc_custom_1573571970678{padding-right: 25% !important;padding-left: 16px !important;}” offset=”vc_col-lg-6 vc_col-md-6″ column_responsive_padding_680=”30px 15px 0 15px” column_responsive_padding_1024=”0px 0 0 16px” column_responsive_padding_768=”30px 15px 0 15px”][vc_column_text]From the slopes of Mt. Olympus to the slopes of Pangaion and from the coastal vineyard of Halkidiki to the most mountainous vineyard of Epirus, a multitude of microclimates and distinctive terroirs blend with the customs of each place, the indigenous as well as the international varieties that have became local, for the modern viticultural image of Northern Greece to emerge.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1626765396789{margin-top: 150px !important;padding-top: 80px !important;padding-bottom: 100px !important;background-image: url(https:\/\/winemakersofnorthgreece.gr\/wp-content\/uploads\/2019\/11\/pozadina-test.jpg?id=4284) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][vc_single_image image=”7167″ img_size=”100×100″ alignment=”center”][\/vc_column][vc_column css=”.vc_custom_1573571964675{padding-right: 16px !important;padding-left: 25% !important;}” offset=”vc_col-lg-6 vc_col-md-6″ column_responsive_padding_680=”0 15px 0 15px” column_responsive_padding_1024=”0 16px 0 0″ column_responsive_padding_768=”0 15px 0 15px”] It was formerly only grown in the Cyclades and particularly on Santorini, from where it originates. From there it successfully immigrated to Halkidiki, Epanomi, Drama, Pangeo, Attica, the Peloponnese, to finally end up being cultivated all over Greece on over 1.150 hectares. This variety has been widely used to create vineyards all over Greece due to its high acidity, its aroma and the ease with which it adapts to different soils and climates while still retaining its character.<\/p>\n The Assyrtiko produces wines of high alcoholic content and acidity, a rare combination for a white Mediterranean variety. Assyrtiko wines are known for their lively, robust palate and distinctive nose, which is more mineral and earthy in Santorini while in mainland Greece \u2013 and northern Greece in particular \u2013 it is particularly fruity and floral. They do however tend to become oxidised, so particular care needs to be taken during the vinification.<\/p>\n This variety is used in making the P.D.O. `Santorini` (the dry, crisp or barrel-aged wine, or the sweet aged Vinsanto) and `C\u00f4tes de Meliton` as well as a number of P.G.I (Epanomi, Drama, Mount Athos, Macedonia, Plagies Vertiskou, Attica, etc.) and Table wines.<\/p>\n [Source: ‘Wine-producing varieties of the Greek vineyard<\/strong>‘ by Haroula Spinthiropoulou – Olive Press Publications, 2000]<\/em>[\/vc_column_text]\t<\/div>\n<\/div> The Athiri yields wines with fruity aromas, average alcoholic content and acidity and a pleasant, smooth and full flavour.<\/p>\n It is used to produce the P.D.O. \u2018Rhodes, `Santorini` and `C\u00f4tes de Meliton` as well as PGI wines (Mount Athos, Halkidiki, Macedonia], Lassithi], Herakleion], Aegean Sea, and others) and Table wines.<\/p>\n [Source: ‘Wine-producing varieties of the Greek vineyard<\/strong>‘ by Haroula Spinthiropoulou – Olive Press Publications, 2000]<\/em>[\/vc_column_text]\t<\/div>\n<\/div> The debina produces the dry still wines and the dry and semi-sweet sparkling wines of PDO Zitsa as well as the PGI of Ioannina.<\/p>\n [Source: ‘Wine-producing varieties of the Greek vineyard<\/strong>‘ by Haroula Spinthiropoulou – Olive Press Publications, 2000]<\/em>[\/vc_column_text]\t<\/div>\n<\/div> A very old, indigenous variety referred to as \u2018Limnia Staphyli\u2019 (Limnia Grape), in the `Onomasticon` of Polydeuces and in those times grown mainly on Limnos island. Today it is cultivated not only on Limnos but also in Halkidiki, Evros, Rodopi, Xanthi, Kavala, Serres, Larissa and Karditsa.<\/p>\n The Limnio yields relatively high-alcohol wines of medium acidity and with a light, distinctive aroma (reminiscent of sage and laurel), medium colour and body.<\/p>\n The Limnio variety is blended with the Cabernet Sauvignon and Cabernet Franc grape varieties to produce the dry red P.D.O. `C\u00f4tes de Meliton` and is also used in making certain P.G.I. (Mount Athos, Macedonia, Ismaros, Thrace]) and Table wines.<\/p>\n [Source: ‘Wine-producing varieties of the Greek vineyard<\/strong>‘ by Haroula Spinthiropoulou – Olive Press Publications, 2000]<\/em>[\/vc_column_text]\t<\/div>\n<\/div> The Malagousia may yield barrel-fermented or barrel-aged wines that have a high alcoholic strength, a distinctive, rich aroma, medium acidity and a full and well-rounded palate. It is used in making certain P.G.I. (Epanomi, Sithonia).<\/p>\n [Source: ‘Wine-producing varieties of the Greek vineyard<\/strong>‘ by Haroula Spinthiropoulou – Olive Press Publications, 2000]<\/em>[\/vc_column_text]\t<\/div>\n<\/div> [Source: National Interprofessional Organization of Vine and Wine (EDOAO)]<\/em>[\/vc_column_text]\t<\/div>\n<\/div> A red variety grown over a small area in Western Macedonia (Grevena, Kozani) and sporadically in Thessaly (Karditsa, Trikala).<\/p>\n It is a vigorous, robust, prolific, productive variety susceptible to botrytis and acid rot and relatively resistant to periods of drought. It ripens after mid September.<\/p>\n The Moschomavro yields high-alcohol, balanced-acidity wines that are mildly aromatic and have a medium colour. It is used in making the PGI Grevena.<\/p>\n [Source: ‘Wine-producing varieties of the Greek vineyard<\/strong>‘ by Haroula Spinthiropoulou – Olive Press Publications, 2000]<\/em>[\/vc_column_text]\t<\/div>\n<\/div> It ripens after 20 September and yields high-alcohol wines with a vivid red colour, medium acidity and smooth palate. When blended with the Xinomavro variety to produce aged dry red P.D.O wines `Goumenissa`, these traits counterbalance the acidity and tannins of the Xinomavro, increasing its alcoholic strength, fruity bouquet and chromatic intensity.<\/p>\n [Source: ‘Wine-producing varieties of the Greek vineyard<\/strong>‘ by Haroula Spinthiropoulou – Olive Press Publications, 2000]<\/em>[\/vc_column_text]\t<\/div>\n<\/div> A red variety originating from Eastern Thrace and grown throughout Macedonia and Thrace. It ripens in early to mid-September.<\/p>\n The Pamidi yields high-alcohol, low-acidity, light-coloured red wines. It is blended with other varieties to produce certain red and ros\u00e9 PGI wines (Avdira, Thrace, etc.) and Table wines.<\/p>\n [Source: ‘Wine-producing varieties of the Greek vineyard<\/strong>‘ by Haroula Spinthiropoulou – Olive Press Publications, 2000]<\/em>[\/vc_column_text]\t<\/div>\n<\/div><\/div>[\/vc_column][vc_column css=”.vc_custom_1573571970678{padding-right: 25% !important;padding-left: 16px !important;}” offset=”vc_col-lg-6 vc_col-md-6″ column_responsive_padding_680=”30px 15px 0 15px” column_responsive_padding_1024=”0px 0 0 16px” column_responsive_padding_768=”30px 15px 0 15px”] A very old, indigenous, gris variety grown in 32 prefectures in the country, in the northwest Peloponnese, in Attica, Viotia, Evia, Thessaly, Macedonia and Thrace.<\/p>\n The Roditis variety\u2019s extreme diversity is enhanced by the different micro-climates in which it is grown. It prefers light, limy soil of average fertility and high altitudes, where the variety\u2019s performance is at its best. It ripens after 20 September.<\/p>\n When cultivated in suitable soil in mountainous areas and at low yields per vine, the Roditis produces noteworthy dry white wines with a fruity aroma, average to high alcoholic strength, a well-rounded, fresh and balanced palate, that can be barrel-aged. It is also used in the production of ros\u00e9s wines.<\/p>\n This variety is used in making the dry white P.D.O. `Patras`. It is furthermore blended with the Athiri and Assyrtiko to produce the dry white P.D.O. `C\u00f4tes de Meliton`, with the Savatiano variety to produce the dry, semi-dry and semi-sweet P.D.O. `Anghialos`. Roditis is also used to make a number of P.G.I. (Anavyssos, Attica, Mount Athos, Thessaly, Macedonia, Pella, etc.), wines with the Traditional Appellation Retsina and many Table wines.<\/p>\n [Source: ‘Wine-producing varieties of the Greek vineyard<\/strong>‘ by Haroula Spinthiropoulou – Olive Press Publications, 2000]<\/em>[\/vc_column_text]\t<\/div>\n<\/div> The noblest of red varieties in Northern Greece, grown mainly in Naoussa, Goumenissa, Amyntaio, Rapsani, Trikomo, Siatista, Pella, Velvendos and to a smaller extent on Mount Athos, in Ossa, Ioannina, Magnesia, Kastoria and Trikala.<\/p>\n The Xinomavro demonstrates great diversity, particularly where its oenological characteristics are concerned (sugars, colour, aromatic potential), which is augmented by the different soil and climatic conditions under which it is cultivated. It ripens after 20 September.<\/p>\n The Xinomavro is a multifaceted variety that can yield different types of wine. At average altitudes, where it can ripen, in the appropriate soil and at a low yield per vine, it produces wonderful dry reds with good colour, a typical bouquet, good acidity and high alcoholic strength that are rich in tannins and can benefit from ageing. At high altitudes it can yield remarkable ros\u00e9s, still and sparkling wines with a distinctive aroma of red berries, especially strawberry.<\/p>\n It can also produce white wines (blanc de noirs) with a distinctive colour and aroma, and a crisp palate. The grapes of the Xinomavro variety produce the following P.D.O. wines:<\/p>\n The Xinomavro is blended with the Negoska variety, and with the Krassato and Stavroto varieties to produce the dry red P.D.O. Goumenissa and P.D.O. Rapsani respectively. It is also used in making certain P.G.I. (Macedonia, Imathia, Grevena, Plagies Vertiskou, Halkidiki], etc.) and also some table wines.<\/p>\n [Source: ‘Wine-producing varieties of the Greek vineyard<\/strong>‘ by Haroula Spinthiropoulou – Olive Press Publications, 2000]<\/em>[\/vc_column_text]\t<\/div>\n<\/div> In Greece it was first grown in Metsovo and its popularity soon spread to a number of regions all over Greece (from Crete to Thrace; its cultivation is permitted or recommended in 23 prefectures), however without it taking up large expanses due to its relatively low productivity when compared with Greek varieties. It ripens in the first half of September.<\/p>\n When properly ripened the grapes of this variety yield a well-balanced wine in terms of alcoholic content and acidity. Over-ripened grapes have an adverse effect on the wine`s acidity and aromatic potential. When cultivated in suitable soil \u2013 and always taking its level of productivity into consideration \u2013 it produces wines with a vivid colour, a high aromatic potential that evolves into a complex bouquet with ageing, body and tannins that require the wine to be stored in oak barrels for many months in order for it to become mellow, well rounded and balanced.<\/p>\n The Cabernet Sauvignon is blended with other varieties and even when used in small quantities \u2013 usually between 5% and 20% \u2013 it enhances and supports the colour, aroma, body and palate fullness and balance, lending its own distinctive character to the final product.<\/p>\n The Cabernet Sauvignon is blended with the Limnio and Cabernet France varieties to produce the dry red P.D.O. `C\u00f4tes de Meliton` and is also used in making a number of P.G.I. (Mount Athos, Attica, Drama, Macedonia, Plagies Petrotou, Trifylia etc.) and table wines.<\/p>\n [Source: ‘Wine-producing varieties of the Greek vineyard<\/strong>‘ by Haroula Spinthiropoulou – Olive Press Publications, 2000]<\/em>[\/vc_column_text]\t<\/div>\n<\/div> The Chardonnay variety yields white wines that are either young or barrel-fermented and barrel-aged, with a wide range of aromas whose complexity and quality depends on the variety`s yield per hectare.<\/p>\n The wine produced has a rich, fresh to crisp, well-balanced and full-bodied palate with a long finish. If grown in suitable soil it can attain the highest quality a white wine can have.<\/p>\n The Chardonnay is used in making certain P.G.I wines (Plagies Aigeialias, Pylos, Andriani, Drama, Messinia, Ismaros, Epanomi, Peloponnese)<\/p>\n [Source: ‘Wine-producing varieties of the Greek vineyard<\/strong>‘ by Haroula Spinthiropoulou – Olive Press Publications, 2000]<\/em>[\/vc_column_text]\t<\/div>\n<\/div> In Greece it is grown in 23 prefectures in Macedonia, Thessaly, Epirus, the Peloponnese and Central Greece. It ripens in late August.<\/p>\n The wine of this variety is high in alcohol, with a balanced acidity, a characteristic aroma, a supple, full-bodied and well-balanced palate, and it ages well.<\/p>\n When blended with other wines it improves their colour and aroma and speeds up the required ageing time, therefore making the wine ready for consumption sooner.<\/p>\n The Merlot is used in making a number of single- or multi-varietal P.G.I. Wines.<\/p>\n [Source: ‘Wine-producing varieties of the Greek vineyar<\/strong>d’ by Haroula Spinthiropoulou – Olive Press Publications, 2000]<\/em>[\/vc_column_text]\t<\/div>\n<\/div> A white variety grown all over the world to produce table grapes, wine and raisins. In Greece it is mainly cultivated on Limnos; it is also grown on certain Ionian islands, in Thessaly and Macedonia (Thessaloniki) and lately on Rhodes. It ripens in late September, is easily oxidised and requires attention during vinification.<\/p>\n The Muscat of Alexandria yields high-alcohol dry wines with a typically delicate Muscat nose, medium to good acidity and pleasant mouth as well as wonderful sweet wines with a rich aroma and full taste.<\/p>\n This variety is used in making the sweet P.D.O. `Muscat of Limnos` and the dry, semi-dry and semi-sweet P.D.O. `Limnos`.<\/p>\n [Source: ‘Wine-producing varieties of the Greek vineyard<\/strong>‘ by Haroula Spinthiropoulou – Olive Press Publications, 2000]<\/em>[\/vc_column_text]\t<\/div>\n<\/div> In Greece it was first cultivated in the early 90s and is today grown in 21 prefectures all over the country. It ripens in late August. When the Sauvignon Blanc is cultivated in suitable soil and climatic conditions at a low yield and is harvested at the proper stage of ripeness so that there is a balance between its acids and sugars and its distinctive aromatic potential is maintained, it can yield dry wines with a rich aroma (of exotic fruits in particular) and a crisp, balanced and luxuriant palate.<\/p>\n The Sauvignon Blanc can be fermented and aged in oak barrels. It is used in making a number of P.G.I. (Florina, Halkidiki, Drama, Herakleio, Epanomi, etc.).<\/p>\n [Source: ‘Wine-producing varieties of the Greek vineyard<\/strong>‘ by Haroula Spinthiropoulou – Olive Press Publications, 2000]<\/em>[\/vc_column_text]\t<\/div>\n<\/div> In Greece it was first cultivated in Sithonia and in recent years is grown as a recommended variety in 16 prefectures throughout the country, in the Peloponnese, on Crete, in the Dodecannese, Macedonia, Thrace, Central Greece and Thessaly. It ripens in late August to early September.<\/p>\n Depending on the type of cloning, pruning, soil and region, this variety may yield very or less strong wines of medium acidity, with a vivid colour and intense flavours, that become all the more complex with ageing.<\/p>\n It is used in making a number of red and ros\u00e9 P.G.I. (Epanomi, Sithonia, Herakleio, etc.).<\/p>\n [Source: ‘Wine-producing varieties of the Greek vineyard<\/strong>‘ by Haroula Spinthiropoulou – Olive Press Publications, 2000]<\/em>[\/vc_column_text]\t<\/div>\n<\/div><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" [vc_row row_content_width=”grid” css=”.vc_custom_1569414181451{padding-top: 125px !important;padding-bottom: 14px !important;}”][vc_column][vc_column_text css=”.vc_custom_1627630939553{margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”] Meet the [\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=”grid”][vc_column css=”.vc_custom_1573571964675{padding-right: 16px !important;padding-left: 25% !important;}” offset=”vc_col-lg-6 vc_col-md-6″ column_responsive_padding_680=”0 15px 0 15px” column_responsive_padding_1024=”0 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-full-width.php","meta":{"_vp_format_video_url":"","_vp_image_focal_point":[]},"diadromi":[],"business":[],"yoast_head":"\n\n\n\t\tAssyrtiko\t<\/span>\n\n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n<\/h5>\n
An exceptional, multifaceted white variety of Greece.<\/h6>\n
\n\n\t\tAthiri\t<\/span>\n\n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n<\/h5>\n
\n\n\t\tDebina\t<\/span>\n\n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n<\/h5>\n
\nIt ripens after mid September and yields dry wines with medium alcoholic strength, a distinctive fruity aroma and crisp palate as well as semi-sparkling wines of note.<\/p>\n\n\n\t\tLimnio\t<\/span>\n\n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n<\/h5>\n
Also known as: Kalambaki.<\/h6>\n
\n\n\t\tMalagouzia\t<\/span>\n\n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n<\/h5>\n
\n\n\t\tMavroudi\t<\/span>\n\n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n<\/h5>\n
\nThe scarcity of the Mavroudi<\/strong> wines is inversely proportional to the variety\u2019s planting. Mavroudi<\/strong> is encountered from one end of Greece to the other, although it is the Peloponnese and Northern Greece where it is planted most. The uncharted territory of this variety\u2019s wines reveals a somewhat heavy aroma, a sweet and rich taste, and rather hefty tannins. It is therefore evident that some mid-term ageing is appropriate here before the wines may reach the most delightful peak of their potential. Despite the fact that Mavroudi is still the \u201cterra incognita\u201d of the Greek vineyard, the quality of the variety\u2019s wine samples are intoxicating enough to inebriate \u201cin-the-know\u201d oenophiles who will hasten to pour them into their glasses much in the same manner that cunning Ulysses is said to have done when he craftily offered wine from this variety to the Cyclops! It is blended with other varieties to produce certain PGI wines (Thrace, Evros, Avdira, Ismaros)<\/p>\n\n\n\t\tMoschomavro\t<\/span>\n\n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n<\/h5>\n
Also known as: Xinogaltso, Moschogaltso.<\/h6>\n
\n\n\t\tNegoska\t<\/span>\n\n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n<\/h5>\n
\n\n\t\tPamidi\t<\/span>\n\n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n<\/h5>\n
Also known as: Pamiti<\/h6>\n
\n\n\t\tRoditis\t<\/span>\n\n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n<\/h5>\n
Also known as: Rogditis, Alepou, Rodomoussi, Kanellato, Kokkinostafylo, Litsitsines, Sourviotis, Krytsanisti.<\/h6>\n
\n\n\t\tXinomavro\t<\/span>\n\n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n<\/h5>\n
Also known as: Mavro Naoutsiano, Popolka, Xinogaltso, Mavro of Naoussa.<\/h6>\n
\n
\n\n\t\tCabernet Sauvignon\t<\/span>\n\n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n<\/h5>\n
\n\n\t\tChardonnay\t<\/span>\n\n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n<\/h5>\n
\n\n\t\tMerlot\t<\/span>\n\n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n<\/h5>\n
\n\n\t\tMuscat of Alexandria\t<\/span>\n\n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n<\/h5>\n
Also known as: Moschato chondro, Angliko, Zibibbo<\/h6>\n
\n\n\t\tSauvignon Blanc\t<\/span>\n\n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n<\/h5>\n
A white, aromatic variety of French origin, grown all over the world.<\/h6>\n
\n\n\t\tSyrah\t<\/span>\n\n\t\t<\/span>\n\t\t<\/span>\n\t<\/span>\n<\/h5>\n