Its hometown is Nemea, but it is also grown in other regions of the Peloponnese and beyond. It can produce a range of styles. These are heart catchers with aromas of red cherries, strawberries, raspberries, sweet spices, and dark chocolate, with a velvet touch. The better examples are complex and worth ageing.

White grape with the power of a red. Definitely the global ambassador of Greek varieties. Salty, flinty, mouthwatering, full-bodied, high in alcohol. Aromas that bring lemons, green plums, and broken sea-shells to mind. Born on the island of Santorini, but thrives all around Greece.

Most planted in the Northern part of Greece, but is quickly taking over the hearts of most producers. Can range from herbal, minty, citrusy, to more peachy and tropical in its aromas, always with a floral signature. Makes wines that have intensity, concentration, medium-full body with highish alcohol, but of medium acidity. Can handle oak. 

A variety that lives mainly in Mantinia in the Peloponnese. Produces wines that have a greyish hue with intense, heady aromas of rose petals, lemon blossom, orange zest, pungent spice, and even some minerality. The wines are crisp, light-bodied and fresh with rather low alcohol.

Grown in Northern Greece, with Naoussa considered as its hometown. A capricious variety that needs to be handled with respect. The wines are characterised by their acidity and tannin, with aromas that remind us of strawberries, plums, sour cherries, tomato paste, and black olives.

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.

Traditionally grown in the Peloponnese and on the island of Cephalonia. Legend has it was named after some particularly pretty girl with dark features. Makes famous sweet wines, but is recently being vinified in a dry version. The wine shows aromas of black cherry, prunes, asian spices and laurel or sage. Ages beautifully. Really distinctive.

Born on the island of Santorini but has tried its luck in neighbouring Tinos and in Epanomi, Northern Greece. It makes wines that are deep in colour, high in alcohol and of moderate acidity, with tannins that can do with some ageing. Aromas of wild berries, violets, red cherries, spices and some minerality. Promising.

White variety grown on the Cyclades, and mainly on Santorini, Naxos and Paros. Used to be a blending partner for Assyrtiko and Athiri, but in the last few years, some excellent varietal wines have been put on the market. Expressive and elegant on the nose, with jasmine, peach, kumquat and tropical fruits.

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.

Grew up on the island of Zakynthos but emigrated to the Western Peloponnese. Lovable, soft, elegant, moderately coloured wines with aromas of red fruit, pepper and chocolate. Soft tannins, medium-bodied with crispy acidity. Ages nicely and blends well with Mavrodaphne. 

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.