Page 9 - Greek Wine HistoryEng

Robola (w)
It produces the PDO wines of Cephalonia with the same name and is come across on the islands of the
Ionian and in Central Greece. Wines from Robola are aromatic with minerality and high in acidity, with
aging potential as well, which gives them a character that resembles that of aged Riesling wines.

Roditis (w)
Probably the most cultivated white variety of Greece, it is found in almost all the mainland and has
reddish berries. With proper cultivation and vinification it can produce aromatic, fruity wines with crispy
acidity, medium to alcohol and flexibility in combining with food.

Romeiko(r)
A Cretan variety that produces light-colored wines, high in alcohol, the most characteristic of which is
the wine “Marouvas”, is similar to Sherry Oloroso.

Savatiano (w)
An historical and largely cultivated variety of Greece, mainly Central Greece, connected to the
production of Retsina. Through modern vinification it produces relatively full bodied wines ideal for food
pairing, with usually discrete aromas of fruit and herbs.

Vidiano (w)
A variety-revelation, of the Cretan vineyard, with excellent growth potential, whose dominant aroma is
that of apricot and peach. Its wines have quite enough alcohol and a refreshing acidity which wisely
balances the alcohol, offering a quite full palate. Although developing, its utilization is expected to be
rapid.

Vilana (w)
The white variety which historically characterizes, the vineyard of Crete. It is extensively planted in
certain areas of the island, where properly cultivated and unified, it can produce wines with a refreshing
acidity, moderate alcohol, medium body and a characteristic jasmine aroma with citrus fruit in the
background.

Xinomavro (r)
One of the two most important varieties used to produce red wines in Greece, it found mainly in
Northern but also in Central Greece and can produce long-aging wines and in good harvests, even
world class ones. Red Xinomavro wines (because the variety is versatile and is appropriate also for the
production of white, rose and sparkling wines) are not very dark in color, are high in acidity, tannins and
alcohol and have a medium body and a distinct aromatic character (strawberry, currants, tomato,
olive paste, spices etc.) Many think Xinomavro is similar to the variety Nebbiolo. However, it is affected
by the harvest and it is not the easiest variety as far as viticulture is concerned. It can be found on its
own or in a blend in PDO Naoussa, PDO Amynteo, PDO Goumenissa and PDO Rapsani red wines, as
well as in dry still and sparkling wines of Amynteo (PDO Amynteo).