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.

The most widely grown variety in Crete is on its best manners when grown at altitude, where it manages to retain nice freshness to balance out the rather high alcohol. Usually has medium intensity aromas of orange zest, pears, peaches, and melon. It can give some interesting wines that can age.

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.

Xynisteri is the most planted white variety in Cyprus (20% of total plantings- 2,410ha). It is a zesty variety full of freshness and delicacy. Naturally moderate in acidity manages (with a little help from higher altitudes and/or some fine-tuning in the cellar) to give balanced wines with spotless, delicate fresh fruit, in the stone fruit aromatic spectrum, complemented by herbal or floral nuances.

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?

The most recent discovery and 'hot' variety of the Cypriot vineyard, Yiannoudi is the alter ego of Maratheftiko with mostly black fruit on the nose (cassis, blackberries) followed by a plethora of ripe tannins. Time only can tell which one of the two will be more successful.

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.

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.