HISTORY.
TOPOGRAPHY.
GRAPE VARIETIES.
HISTORY
Greece boasts the world’s longest recorded history of winemaking (6,500 years) and is credited with being the first area to develop sophisticated techniques for the cultivation and production of grapes.
The Greek 4th-century BC writer Theophrastus left a detailed record of some of the Greek influences and innovation in the realm of viticulture and grape growing.
One important technique was study of vineyard soils and matching them with specific grapevines. Homer wrote that Laertes, father of Odysseus, had over 50 varieties planted in different parts of his vineyard.
Another way to control yields for the better concentration of flavors and quality, rather than increased quantity; contemporary economics favored high yields for most crops, and intentionally limiting agricultural output was far from common practice in the ancient world. Theophrastus also detailed the practice of using suckering and plant cuttings for new vineyard plantings. The Greeks also practiced vine training with stacked plants for easier cultivation and harvesting, rather than letting the grapevines grow untrained in bushed or up trees.
TOPOGRAPHY
Greece's geography presents a remarkable range of micro-climates, from alpine and mountainous regions to volcanic islands and coastal areas. The country is the third most mountainous in Europe, with 80% of its land covered by rugged terrain, steep cliffs, and jagged peaks. Central and Western Greece are the most mountainous, featuring dramatic landscapes like the Meteora and Vikos gorges, the latter being the deepest canyon in the world relative to its width. The Pindus mountain range divides the country into a wetter, green west and a drier, arid east.
Greece has the longest coastline in the Mediterranean basin, stretching 8,350 miles across approximately 6,000 islands.
This convoluted coastline is characterized by mountains and cliffs that rise from the sea. The climate is primarily Mediterranean, with some areas experiencing volcanic, continental, or mountainous climates. Daily temperature fluctuations are significant, with hot days and cooler nights due to mountain and sea breezes. Rainfall varies greatly, ranging from 13 to 46 inches annually, depending on the region.
The country's soils are among the oldest in the world, mainly composed of solid, infertile limestone. Though productivity is low, certain regions have volcanic or clay-rich soils, ideal for specialized farming.
GRAPE VARIETIES
Assyrtiko is the “queen” of Greek grapes, and is indigenous to the island of Santorini. Santorini hosts many ancient Greek varieties, and has been called the “Jurassic park” of Greek grapes. The Assyrtiko variety has perfectly adapted to the arid and windy conditions of the volcanic Santorini island, and maintains an impressively steely minerality, despite the hot and dry Mediterranean microclimate.
ASSYRTIKO (Ah-Seer-Tea-Co)
Malagousia is an ancient grape, lost in the depths of ancient Greek history. It originates from the mountains parts of Aetoloakarnania in Greece. It was saved from extinction a few decades ago, and spread all over mainland Greece, including some islands. It is known for its impressively idiosyncratic and intense aromatic character with mainly tropical and floral notes, its oily texture, and a round full body with adequate acidity, giving us world class white and orange wines.
MALAGOUSIA (Mah-Lah-Ggou-Zia)
Savatiano is the indigenous grape of Central Greece and the Attica region, which is the location of Athens, the capital of Greece. It is also the most planted grape of Greece, which makes sense, since it is indigenous to the most populous region of the country and can reach very high productivity levels. Because of this feature and its traditional participation in the misunderstood retsina wine, Savatiano was not thought of as a high quality winemaking grape. Its lack of primary aromas led many winemakers to manipulate it into something that is against its nature. However, if this – perfectly adapted to the most arid and dry region of Greece variety – is farmed in limited yields and vinified naturally, it features unique nutty and ripe secondary aromas, remarkable stability, and a crunchy texture.
Part of the largest and most ancient family of grapes in the world, Muscat of Alexandria is believed to be indigenous to the general Eastern Mediterranean, although there are more specific theories that place its point of origin in either Egypt, or the eastern Aegean islands. Nevertheless, its center of farming in Greece is the arid and volcanic island of Lemnos, in the northeastern Aegean sea, which provides ideal conditions for its ripening. Muscat of Alexandria is a recognizably Muscat grape, characterized mainly by its more “grapey” notes. It gives us pleasant aromatic white and orange wines, with mild acidity. Also called “Zibbibo” in southern Italy and northern Africa.
SAVATIANO (Sah-Vah-Tiah-No)
Vidiano is the up and coming star of the many indigenous varieties of Crete. Considered an ancient local grape, many consider it the next “Assyrtiko”, with an acidity almost as impressive for the warm Mediterranean island, and a recognizable peachy aromatic expression. Vidiano vineyards are still very limited and its vinification capabilities are still in an explorative phase.
VIDIANO (Vee-Thia-No)
The Queen of the Ionian sea, Robola, has been proven to be the same variety as “Ribolla Gialla” of Italy and “Rebula” of the Balkan coast. Indigenous to the island of Cephalonia, Robola is believe to have traveled north along the coast to Slovenia and Friuli during the 13th century by the Venetians. It shows an extremely maritime character, with loads of salinity and an unrefined texture, when vinified naturally.
