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.
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 Cretan variety which is on the rise because it makes wines that can range from very complex, mineral and elegant in character to more fruity and aromatic. When grown on higher altitude its aromas are reminiscent of peaches, apricot, bergamot and herbs, with a mineral undertone. Oaky or not.
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.
Also found as Goustolidi. Genetically close to Robola, mostly found in the Ionian islands of Zakynthos and Cephalonia. Α promising white variety that in the past produced oxidised wines at large but is currently redefined with focus, tension and tannic grip. Characterised by aromas of oranges and tropical fruit.
A variety that was probably born in Zakynthos but is making a career on the island of Cephalonia and the Western Peloponnese. It makes wines which are not intensely aromatic, fat, have moderate to high acidity, moderate to high alcohol and aromas of lemon, quince, apricot, and some floral notes.
Maratheftiko is the 'rebel' of the Cypriot vineyard, a capricious variety facing difficulties to self-pollinate. Delivers typically aromas of red fruits and flowers (roses and violets) being high in tannins and age-worthy. More contemporary examples focus on primary aromas and finesse.
Mavro is the most planted variety of the Cypriot vineyard, a variety currently redefined by two elements; the abundance of its old vines and the pale coloured elegant wines it can produce. Can give typically interesting wines, reds or roses full of red fruit and silky texture.
An upcoming white Cypriot variety that seems to have a bright future although (for the moment) only a handful of producers produce a single varietal wine. The definition of balance with equal doses of ripeness and elegance. Can it be the Malagousia of Cyprus?
A new darling of the Cypriot vineyard, Promara is an early ripening variety capable of producing opulent and layered wines full of richness and complexity. Can work well with oak and cellaring can reveal more aromatic nuances.
Spourtiko is the fragile and delicate white variety of Cyprus. Hard to achieve a ripeness of more than 12% abv it is prone to oxidation with unmistakeably aromas of citrus or stone fruit along with herbal and mineral scents. Typically brigh in acidity I call it 'The French Lady' (galidoula).