The most widely grown variety in Crete is on its best manners when grown at altitude, where it manages to retain nice freshness to balance out the rather high alcohol. Usually has medium intensity aromas of orange zest, pears, peaches, and melon. It can give some interesting wines that can age.
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.
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.
A white variety that was saved from distinction on the island of Crete. Distinctly herbal in its aromas that range from laurel (Dafni in Greek), sage, rosemary, and flowers or herbs to ripe stone fruit and ginger. Makes powerful wines that are moderate in their alcohol and acidity.
Indigenous to Crete seems to have conquered the hearts of producers as a promising variety that has given single varietal examples. Aromas of lemon, grapefruit, peach, with herbal notes, usually make a light-bodied, medium in alcohol, mouth-watering wine. Often blended with Vidiano to add body.
Grown mainly on the island of Crete makes vivacious wines that are fruity, medium-full bodied, of fresh acidity (esp from higher altitudes) and not very intense aromas mostly of tropical fruit. On the rise in various expressions, blended, unoaked but also oaked. No relation to Athiri, Vidiano most likely.
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.
Grown in the Southern Peloponnese around Monemvasia it has a distinctly quincy flavour which gave it its name. The aromas of quince are accompanied by oranges, bergamot, pear, with some minerality and notes of chamomile flowers. Crisp, medium-bodied aromatic wines, with medium alcohol.
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.
One of the oldest varieties planted in all of the Aegean islands. It ripens early and needs to be picked at just the right time, otherwise, the wine can be flabby. Fresh, fruity but not very aromatic, with notes of lemon, grapefruit and lemon blossom. Makes simple, easy-drinking wines, unless grown at altitude.