With their diverse topography, the plains and the several mountain ranges (such as Olympus with the highest peak in Greece, Mytikas) Central Greece and the adjacent Thessaly region are the “heart” of mainland Greece and its wine production. The switching landscape provides a great variety of terroirs where the vines can successfully grow.
Thessaly has been a region abundant in indigenous grapes varieties but the advent of phylloxera in the 20th century led to the loss of many. Nowadays, Thessaly is the “production” core of local tsipouro distillate with well established varieties such as Muscat of Hamburg and Roditis used for its production. Rapsani PDO in the foothills of Mt Olympus is making waves in the international market producing reds based on Xinomavro blended with the local Krassato and Stavroto grape with a piemontese scent in a more direct style compared to Naoussa in the north. Dense wines with ripe red fruits aromas balanced by fresh acidity from high elevation vineyards and pronounced but round tannic structure. Best examples can age gracefully but lack the high ageing potential of Naoussa.
Heading south to Central Greece the center of wine - production is Attica, the home of the Greek capital Athens. Within 20 minutes from the city center there is a wealth of old, un-irrigated, low yielding bush vines grown on limestone soils. These uniquely express the local terroir and the beauty of Savatiano grape variety. The wines produced are fruity and mineral with solid ageing potential in the best examples. Some producers are emphasising on the production of top quality “Retsina” trying to restore the reputation of this unique product. Viotia, Evia and Fthiotida have also consistently proven fertile grounds for the production of quality wines, both from international varieties like Cabernet Sauvignon, Cabernet Franc and Syrah as well as local treasures like Koundoura, Assyrtiko, Mouchtaro and Mandilaria.