Its hometown is Nemea, but it is also grown in other regions of the Peloponnese and beyond. It can produce a range of styles. These are heart catchers with aromas of red cherries, strawberries, raspberries, sweet spices, and dark chocolate, with a velvet touch. The better examples are complex and worth ageing.
Grew up on the island of Zakynthos but emigrated to the Western Peloponnese. Lovable, soft, elegant, moderately coloured wines with aromas of red fruit, pepper and chocolate. Soft tannins, medium-bodied with crispy acidity. Ages nicely and blends well with Mavrodaphne.
A variety that is grown mainly on Crete, and makes wines that are not very deeply coloured and tend to turn to brick rather easily. Intensely aromatic, with aromas of red berries like cherry, plum and strawberry, sweet spices and Mediterranean herbs. Rather low in tannins and acidity, but high in alcohol.
Although very dark-skinned it makes fairly pale wines, which have a tendency to turn to brick rather easily. An aromatic variety with aromas of red fruit and spice, sometimes more floral, that also shows aromas of figs and raisins in the sweet versions. Full-bodied, soft tannins and moderate acidity. Like a hug.
Born on the island of Lemnos and probably one of the most ancient varieties, has emigrated to Northern and Central Greece, where it seems to have found its place. Makes wines that are silky, with alcohol on the higher end and medium acidity. Distinctly herbal (sage, thyme, mint) but also fruity.
Thessaly is its hometown, and it is a variety that is both elegant and powerful. Ιntensely coloured, it has aromas of strawberry and raspberry, herbal and floral notes and sweet spices with a peppery twist. What is really characteristic of this variety are the silky tannins and its fresh character.
Comes from Crete, but is found all around the Eastern Aegean. Makes deeply coloured wines, rather light-bodied, with tannins that can be ferocious (think of them as a wall of bricks) and can do with ageing. Fine aromas of cherries, plums, and liquorice. It blends well with Kotsifali, which gives it body.
Traditionally grown in the Peloponnese and on the island of Cephalonia. Legend has it was named after some particularly pretty girl with dark features. Makes famous sweet wines, but is recently being vinified in a dry version. The wine shows aromas of black cherry, prunes, asian spices and laurel or sage. Ages beautifully. Really distinctive.
A variety that is placed in Kalavryta and in the Northeastern part of the Peloponnese at higher altitudes. Makes wines of medium colour, medium to full body, medium acidity and supple tannins. Its aromas are reminiscent of both red and black fruit, herbs, spice and leather with age.
Born on the island of Santorini but has tried its luck in neighbouring Tinos and in Epanomi, Northern Greece. It makes wines that are deep in colour, high in alcohol and of moderate acidity, with tannins that can do with some ageing. Aromas of wild berries, violets, red cherries, spices and some minerality. Promising.
A variety that is grown on the islands of Lefkada and Corfu, but also the Western Peloponnese. It makes wines that are very deep in colour, high in alcohol, high in tannin with good acidity and aromas of eucalyptus, cedar, and dark fruit. They demand extensive aging. If Vertzami was an athlete it would be a boxer.
A variety that is grown around Ioannina in Epirus. Makes wines that are not intensely coloured, with good acidity, fine tannins, medium alcohol and medium body. Its aromas are intensely peppery with hints of blackcurrant and blueberries. Often blended with other local varieties like Bekiari and Debina.