Malagousia grapes are grown all over Greece and the name appears on many best selling labels. It is best known for its citrus and peach characteristics, often showing various melon flavors on the palate. It is often used as a blending agent, most notably with Assyrtico, to which it adds middle body weight.

Ideal with Greek and Mediterranean dishes, especially seafood, olive oil-based vegetable stews with fresh herbs, poultry, lightly-sauced pasta, pies, yellow cheeses and fresh vegetable salads.

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The grape has traditionally been grown in the Nemea region of the Peloponnese but can be found throughout the country including Attica and Macedonia.

One of the more commercially important indigenous Greek varieties, Agiorgitiko is a remarkably versatile grape variety, and is used to make everything from light rosé wines to rich, full-bodied red wines with dark fruit flavors and plush tannins. Barrel maturation, not just in oak, but in a range of local and imported woods is increasingly used in Greece to assist Agiorgitiko’s aging process.

The red wine produced from the grape is characteristically spicy with notes of plum. It has low acidity but good fruitiness and coloring.

With subtle flavors of nutmeg and cinnamon, Agiorgitiko pairs wonderfully with roasted meats, tomato sauces, and spiced cuisines from the Middle East to India.

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Mavrotragano was almost uprooted to the point of extinction during Santorini’s tourist boom, when vineyard land was acquired by developers wanting to build hotels and apartments.

With its thick skins and small berries, the resulting wine is dense, deep in colour with immense, but soft, tannins. The palate is full bodied, with an array of spicy, stewed fruits, laced with minerals, earth and leather.

Like many vines on Santorini, most Mavrotragano remains planted as ungrafted vines – the loose volcanic soil of the island is inhospitable for the phylloxera mite. Excessive alcohol levels, however, can be a problem if growers are not careful. Winemakers continue to experiment with viticultural techniques to fully exploit the potential of the variety.

Mavrotragano matches deliciously with eggplant stuffed with mince (papoutsakia), spicy lamb meatballs in a tomato and cilantro sauce, braised wild mushrooms with woody herbs

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Roditis can be used to create light white wines with notes of citrus, almonds and minerals. The wines can be light to medium bodied, and retain acidity in the hot climate. It is often employed in the manufacture of Retsina, and equally as often blended with the less characterful Savatiano.

Fresh “everyday” wines from Roditis match perfectly with most of the light olive oil-rich dishes of Mediterranean cuisine.

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It is characterized by a “rose garden’ bouquet and is usually paired with fresh fruit or fruit-based desserts. It makes still, sparkling, and dessert wines

It has been said that there is no single Moschofilero, only many mutations of the ancient Fileri grape family from Peloponnese. The -filero suffix lends itself to many varieties grown in the area that have a similar DNA makeup to Moschofilero. These range in color from green to black, with considerable differences in sugar content and acidity levels.
Moschofilero is by far the most common of these, but even within the variety itself there is a lot of variation.

Wines made under the Mantinia PDO are required to contain at least 85 percent Moschofilero, although in practice many of these are varietal. Under the more generic PGI designations that cover the region, Moschofilero can be found blended with Asproudes, Savatiano and Roditis, usually to add fresh acidity to the wines.

Moschofilero pairs deliciously with traditional Greek fish soup, falafel with tabbouleh, grilled chicken on skewers (souvlaki) and Greek salad.

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With its characteristically high tannin and acidity, Xinomavro is structurally one of the biggest red wines in the Mediterranean, and indeed Europe.

Red wine made from Xinomavro in the Naousa region has become one of Greece’s most important and well regarded wines. The Naousa Protected Designation of Origin (PDO) was established in 1971 and mandates the use of 100% Xinomavro grapes.

High in acidity, rich in phenols, with a deep, black colour and powerful tannins, Xinomavro wines can age for many years, sometimes decades.

Oak maturation can help to tame Xinomavro, but care is needed as too much can overwhelm the wine. In some circles the use of oak is eschewed, with locally-grown walnut used instead as it imparts no discernible flavor.

Xinomavro wines have a firm tannic structure and crisp acidity that call for fat meats, full of protein, epitomised by lamb. Beyond this classic match, Xinomavro complements any kind of meat stew, grilled beefsteaks, sausages, game, roasted lamb, coq au vin or even wild mushroom risotto with Parmesan flakes, wine-flavoured cheeses, aged gouda or cheddar.

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The most extraordinary region is its place of origin hinted in the name; ‘Santo’ meaning it comes from Greece’s dry, volcanic island of sunny Santorini. 

Assyrtiko has a reputation of being one of the most versatile grape variety, and can be made into many styles of wines, dry to sweet whites and even dessert.

Santorini’s dry desert climate and volcanic terroir has historically forced growers to come up with inventive ways to adapt to the low-yielding conditions for growing. They train their old vines to grow into baskets, by weaving the canes into a shielding nest surrounding the grapes, to protect them from the island’s strong winds. 

Assyrtiko’s grapes characteristics is being prone to oxidisation, which is taken advantaged by winemakers in creating a dark, sweet cherry, nutty chocolate dessert wine called Vinsanto.

Assyrtiko produced in a lean golden-yellow form, takes on citrusy aromas of lemon, tropical pineapple, green apples and floral jasmine notes, with a fresh acidic finish on the palate. 

The high acidity of Assyrtiko wines means that they are a great variety for aging for many years. Some Assyrtiko are aged in oak barrels to round the flavour and delivers hints of cream, nuts and biscuit.

They make a fine accompaniment to shellfish, seafood, white meats and cheeses.

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