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Flashcards in Greece Deck (55):
1

What are the regions of Greece?

Thrace
Macedonia
Epirus
Thessalia
Central Greece (Sterea Ellada)
Peloponnese
Ionian Islands
Aegean Islands
Crete

2

PGI regions of Greece?

PGI Regional Wines: Thrace
PGI District Wines: Evros
PGI Area Wines: Avdira, Ismaros

3

PDO regions of Macedonia

Amynteo PDO
Goumenissa PDO
Naoussa PDO
Slopes of Meliton PDO

4

PGI regions of Macedonia

PGI Regional Wines: Macedonia
PGI District Wines: Drama, Florina, Grevena, Halkidiki, Imathia, Kastoria, Kavala, Kilkis, Kozani, Pella, Pieria, Serres, Thessaloniki
PGI Area Wines: Adriani, Agora, Epanomi, Mount Athos, Nea Messimvria, Pangeon, Siatista, Sithonia, Slopes of Paiko, Slopes of Vertiskos, Velventos

5

Amynteo PDO regulations

Region: Florina

Communes of Production: Amynteo, Agios Panteleimon, Klidi, Xino Nero, Petres, Rodonas, Fanos, Aetos, Agrapidies, Anargyri, Pedino, Antigonos, Vegora, Levea, Variko

Styles:
Sparkling Rosé (Dry and Semi-Sweet)
Rosé
Dry Red

Authorized Varieties: 100% Xinomavro

Minimum Potential / Actual Alcohol: 10.5%

Residual Sugar:
Dry Red/Dry Rosé: max 4 g/l
Sparkling Rosé: 17 - 32 g/l
Sparkling Rosé Semi-Sweet: 32 - 50 g/l
Minimum Total Acidity: 3.5 g/l
Maximum SO2:
Dry Red: 150 mg/l
Sparkling Rosé: 185 mg/l
Dry Rosé: 200 mg/l
Maximum Fermentation Temperature:
Dry and Sparkling Rosé: 20 ° C
Dry Red: 30 ° C

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. The minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines. The minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.
Additional Requirements:
Sparkling wine may be produced in the Traditional Method or in Tank.
Sparkling wine requires a minimum 3.5 atm of pressure.
Maximum Yields: 10 tons/ha
Other Spellings: Αμύνταιο / Amynteo
OPAP Established: 1972

6

Goumenissa PDO regulations

Region: Kilkis

Communes of Production: Goumenissa, Gerakonas, Griva, Karpi, Pentalofo, Stathis, Filyria, Gorgopi, Polypetro

Styles:
Dry Red

Authorized Varieties: Xinomavro, Negoska (20% minimum)

Minimum Potential / Actual Alcohol: 11.5%
Residual Sugar: 0 - 4 g/l
Minimum Total Acidity: 3.5 g/l
Maximum SO2: 150 mg/l
Maximum Fermentation Temperature: 30 ° C

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. The minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines. The minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.

Additional Requirements:
Vines may be trained in a Goblet or Double Cordon style and may only be harvested after 4 years of age.
Maximum Yields: 10 tons/ha
Elevation: minimum 150m
Other Spellings: Γουμένισσα / Goumenissa
OPAP Established: 1979

7

Naoussa PDO regulations

Region: Imathia

Communes of Production: Naoussa, Giannakohori,
Stenimahos, Rhodochori, Kopanos, Lefkadia, Marina, Trilofos, Fytia

Styles:
Dry Red
Semi-Dry Red
Semi-Sweet Red

Authorized Varieties: Xinomavro

Minimum Potential / Actual Alcohol: 11%
Residual Sugar:
Dry Red: 0 - 4 g/l
Semi-Dry Red: 4.5 - 17.5 g/l
Semi-Sweet Red: 17.5 - 45 g/l
Minimum Total Acidity: 3.5 g/l
Maximum SO2:
Dry Red: 150 mg/l
Semi-Dry Red/Semi-Sweet Red: 200 mg/l
Maximum Fermentation Temperature: 30 ° C

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. The minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines. The minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.
Maximum Yields: 10 tons/ha
Other Spellings: Νάουσα / Naoussa
OPAP Established: 1971

8

Slopes of Meliton PDO regulations

Region: Halkidiki (single producer appellation for Domaine Carras)

Communes of Production: Neos Marmaras

Styles:
Dry White Wine
Dry Red Wine
Authorized Varieties:

Red: Cabernet Sauvignon, plus Lemnio and Cabernet Franc
White: Roditis, Assyrtiko, plus Athiri

Minimum Potential / Actual Alcohol:
Dry White Wine: 11%
Dry Red Wine: 11.5%
Residual Sugar: maximum 4 g/l
Minimum Total Acidity: 3.5 g/l
Maximum SO2:
Dry White Wine: 200 mg/l
Dry Red Wine: 150 mg/l
Maximum Fermentation Temperature:
Dry White Wine: 20 ° C
Dry Red Wine: 30 ° C

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle for white. For red the minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle. For red the minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.
Maximum Yields: 8 tons/ha
Elevation: 100m - 350m
Other Spellings: Πλαγιές Μελίτωνα / Slopes of Meliton / Plagies Melitona
OPAP Established: 1982

9

Epirus PDO Regions

Zitsa PDO

10

Zitsa PDO regulations

Region: Ioannina

Communes of Production: Zitsa, Protopapas, Karitsa
Ligopsia Klimatia, Gavrisioi

Styles:
Dry White
Sparkling White Dry / Semi Dry

Authorized Varieties: 100% Debina

Minimum Potential / Actual Alcohol:
Dry White: 11%
Sparkling White: 11% / 11.5%
Residual Sugar:
Dry White: max. 4 g/l
Sparkling White Dry: 17 - 32 g/l
Sparkling White Semi Dry: 32 - 50 g/l
Minimum Total Acidity: 4.8 g/l
Maximum SO2:
Dry White: 200 mg/l
Sparkling White: 185 g/l
Maximum Fermentation Temperature: 20 ° C
Minimum Pressure:
Sparkling White: 3.5 atm

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle for white.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle.
Additional Requirements:
Sparkling wine may be produced in the Traditional Method or in tank.
Maximum Yields: 10 tons/ha
Elevation of Plantings: 500m - 700m
Other Spellings: Ζίτσα / Zitsa
OPAP Established: 1972 (last updated 1995)

11

PGI Regions of Epirus

PGI Regional Wines: Epirus
PGI District Wines: Ioannina
PGI Area Wines: Metsovo

12

PDO regions of Thessalia

Anchialos PDO
Messenikola PDO
Rapsani PDO

13

PGI Regions of Thessalia

PGI Regional Wines: Thessalia
PGI District Wines: Karditsa, Magnissia
PGI Area Wines: Elassona, Krania, Krannonas, Meteora, Tyrnavos

14

Anchialos PDO regulations

Region: Magnissia

Communes of Production: Nea Anchialos, Aidini, Mikrothives, Krokio

Styles:
Dry White
Semi-Dry White
Semi-Sweet White

Authorized Varieties:
Minimum 75% Roditis, maximum 25% Savvatiano

Minimum Potential / Actual Alcohol: 10.5%
Residual Sugar:
Dry White: 0 - 4 g/l
Semi-Dry White: 4.5 - 17.5 g/l
Semi-Sweet White: 17.5 - 45 g/l
Minimum Total Acidity:
Dry White: 4.5 g/l
Semi-Dry White/Semi-Sweet White: 3.5 g/l
Maximum SO2:
Dry White: 200 mg/l
Semi-Dry White/Semi-Sweet White: 250 g/l
Maximum Fermentation Temperature: 20 ° C

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle for white.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle.

Maximum Yields: 12 tons/ha
Other Spellings: Αγχίαλος / Anchialos
OPAP Established: 1971

15

Messenikola PDO regulations

Region: Karditsa

Communes of Production: Moschatou, Mesenikola, Morfovouni

Styles: Dry Red

Authorized Varieties:Minimum 70% Mavro Mesenikola, maximum 30% combined Syrah and Carignan

Minimum Potential / Actual Alcohol: 11%
Residual Sugar: max. 4 g/l
Minimum Total Acidity: 3.5 g/l
Maximum SO2: 150 mg/l
Maximum Fermentation Temperature: 30 ° C

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. The minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, the minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.

Additional Requirements:
Mavro Mesenikola and Carignan must be head-trained or in Cordon Royat. Syrah must be head-trained or in Double Guyot.
Maximum Yields: 12 tons/ha
Other Spellings: Μεσενικόλα / Mesenikola
OPAP Established: 1994

16

Rapsani PDO regulations

Region: Larissa

Communes of Production: Rapsani, Pyrgetos, Lower Olympus, Ambelakia

Styles:
Dry Red (Red, Reserve, Grand Reserve)

Authorized Varieties: Xinomavro, Krassato, Stavroto (Ambelakiotiko) (traditionally planted 1/3 each)

Minimum Potential / Actual Alcohol: 11%
Residual Sugar:
Red: 0 - 4 g/l
Reserve/Grand Reseve: 0 - 2.5 g/l
Minimum - Maximum Total Acidity: 5 g/l - 6.5 g/l
Maximum SO2: 150 mg/l
Fermentation Temperature: 27 - 28° C

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. The minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, the minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.

Additional Requirements:
Maceration time: 12 - 15 days
Harvested is done with food grape plastic boxes capable for holding no more than 20kg of grapes.
Malolactic fermentation is to be done in oak barrels.
Maximum Yields: 10 tons/ha
Other Spellings: Ραψάνη / Rapsani
OPAP Established: 1971

17

Central Greece (Sterea Ellada)

PGI Regional Wines: Central Greece

PGI District Wines: Attiki (Attica), Evia

PGI Area Wines:
Located in the district of Attiki:
Anavyssos
Gerania
Ilion
Koropi
Markopoulo
Pallini
Peanea
Slopes of Kitherona (located in both Attiki and Viotia)
Slopes of Pendeliko
Spata
Vilitsa

Located in the district of Evia:
Karystos
Lilantio Pedio
Ritsona

Located in the district of Fthiotida:
Martino
Opountia Lokrida
Parnassos (located in both Fthiotida and Fokida)
Slopes of Knimida
Valley of Atalanti

Located in the district of Viotia:
Slopes of Parnitha
Slopes of Kitherona (located in both Attiki and Viotia)
Thebes (Thiva)

PGI Traditional Appellation Retsina Designations in Central Greece
PGI District Retsina: Attiki (Attica), Evia, Viotia
PGI Area Retsina: Karystos, Megara, Mesogeia, Markopoulo, Koropi, Pallini, Peanea, Pikermi, Spata, Ritsona, Thebes (Thiva), Yaltra, Chalkis

18

Peloponnese PDO regions

Nemea PDO
Mantinia PDO
Patras PDO
Monemvassia-Malvasia PDO
Mavrodaphne of Patras PDO
Muscat of Patras PDO
Muscat of Rio Patras PDO

19

Peloponnese PGI Regions

PGI Regional Wines: Peloponnese
PGI District Wines: Achaia, Argolida, Arkadia, Ilia, Korinthos, Messinia
PGI Area Wines: Klimenti, Letrina, Pisatis, Pylia, Egialia, Petroto, Tegea, Trifilia

20

Nemea PDO regulations

Region: Peloponnese (Korinthia, Argolida)

Villages of Production:
Korinthia: Nemea, Aidonia, Ancient Nemea, Ancient Kleones, Galatas, Daphne, Kastraki, Koutsi, Leonti, Petri, Bozika, Titani, Asprokambos, Kefalari, and Psari
Argolida: Malandreni, Gymno

Styles:
Dry Red Wines
Semisweet Red Wines (produced by stopping fermentation or by adding must concentrate to dry wines)
Vin Doux (Sweet Vin de Liqueur, produced by adding spirit to the must prior to fermentation)
Vin Doux Naturel (Sweet Fortified Red Wines, produced by adding the spirit to the must during fermentation)
Sweet Dried Grape Wines

Authorized Varieties: 100% Agiorgitiko

Minimum Potential / Actual Alcohol:
Dry/Semisweet Wines: 11% / 11%
Vin Doux: 13% / 15-22%
Vin Doux Naturel: 14% / 15-22%
Dried Grape Wines: 14% (17.6% after drying) / 9%
Maximum Residual Sugar:
Dry Wines: 4 g/l
Semisweet Wines: 17.5-45 g/l
Minimum Total Acidity: 3.5 g/l
Maximum Fermentation Temperature: 30° C (86° F)

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 2 years, including at least 12 months in oak barrels and 6 months in bottle.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 4 years of aging, including a minimum 18 months in oak barrels and 18 months in bottle.

Maximum Yields: 12,000 kg/ha
Dry/Semisweet Wines: 96 hl/ha
Vin Doux: 114.4 hl/ha
Vin Doux Naturel: 99 hl/ha
Dried Grape Wines: 75.6 hl/ha
OPAP Established: 1971 (last modified 2005)

21

Mantinia PDO regulations

Region: Peloponnese (Arcadia)

Communes of Production: Tripoli, Agios Vasilios, Agios Konstantinos, Merkovouni, Pelagos, Skopi, Daphne, Agiorgitika, Zevgolatio, Neochori, Partheni, Steno, Kandila, Levidi, Orhomenos, Paleopyrgos, Artemisio, Kapsia, Loukas, Nestani, Pikerni, Saga, Simiades, Lithovounia

Styles:
Dry White Wines (or Vin Gris style, accomplished through skin contact)
Sparkling White Wines (Brut Nature, Extra Brut, Brut, Extra Sec, Sec, Demi-Sec, Doux)

Authorized Varieties: Min. 85% Moschofilero, plus Asproudes

Minimum Potential / Actual Alcohol: 11% / 11%
Residual Sugar (Dry White Wines): 0-4 g/l
Minimum Total Acidity:
Dry Whites: 5.0 g/l
Sparkling Wines: 5.5 g/l
Maximum Fermentation Temperature (Dry White Wine): 20° C (68° F)
Sparkling Wine Requirements:
Wines may be produced by either the traditional method or by the cuve close method.
Wine must have a minimum 3.5 atm of pressure

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle.

Maximum Yields: 11,000 kg/ha; 66 hl/ha
OPAP Established: 1971 (last modified 2011)

22

Patras PDO regulations

Region: Achaia

Communes of Production: Aeges, Vela, Monastiri, Oasi, Seliana, Senevros, Chrysambela or Chrysanthio, Daphnes, Koumaris, Mavriki, Melissia, Paraskevi, Pteri, Selinounda, Hatzis, Akrata, Ambelos, Valimi, Voutsimos, Kalamia, Platanos and Paralia Platanou, Ano Diakopto, Diakopto, Zahloritika, Kerynia, Mamousia, Trapeza, Elaeohori, Ano & Kato Salmeniko, Arravonitsa, Damakini, Erinaeos & Neos Erinaeos, Plataniotissa, Velitses, Mihoyo, Ano Syhena, Elikistra, Mira, Souli, Haradro, Ano & Kato Kastritsi, Argyra, Pititsa, Sella, Agios Konstantinos, Alsos, Verino, Graikas, Grigoris, Dimitropoulo, Doukaneyka, Krini, Lakkos, Loggos, Mageiras, Myrovrisi, Neratzies, Rododaphne, Selianitika, Toumba, Aghia Varvara, Agia Marina, Drosia, Erymanthia, Kalfas, Manesi, Roupakia, Skiadas, Skouras, Spartia, Chiona, Ano Starohori, Vasiliko, Elliniko, Kritharakia, Mirali, Halandritsa, Galaneika, Ganeyika, Kato Mazaraki, Mitopoli, Portes, Santameri, Flokas, Haravgi, Avrami, Agios Georgios, Bouteika, Ano Mazaraki

Styles:
Dry White Wine
Semi-Dry White Wine
Semi-Sweet White Wine

Authorized Varieties: 100% Roditis

Minimum Potential / Actual Alcohol: 11%
Residual Sugar:
Dry White Wine: maximum 4 g/l
Semi-Dry White Wine: 4.5 - 17.5 g/l
Semi-Sweet White Wine: 12 - 45 g/l
Minimum Total Acidity:
Dry White Wine: 4.5 g/l
Semi-Dry White Wine/Semi-Sweet White Wine: 3.5 g/l
Maximum SO2:
Dry White Wine: 200 mg/l
Semi-Dry White Wine/Semi-Sweet White Wine: 250 mg/l
Maximum Fermentation Temperature: 20 ° C

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle for white.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle.

Maximum Yields: 12 tons/ha
Other Spellings: Πάτρα / Patra
OPAP Established: 1972

23

Monemvassia-Malvasia PDO regulations

Region: Lakonia

Municipalities of Production: Monemvassia, Asopos, Vies, Molai Lakonia.

Styles:
Naturally Sweet White (Vin Liastos/Sun Dried)
Fortified Sweet White (VDN)

Authorized Varieties: Min. 51% Monemvassia, plus Assyrtiko, Asproudes, Kydonitsa

Minimum Potential Alcohol at Harvest: 13%
Minimum Potential Alcohol after Drying: 18.8%
Minimum Actual Alcohol:
Naturally Sweet White: 10%
Fortified Sweet White: 15 - 22%
Minimum Must Weight:
Before drying: 220 g/l
After drying: 320 g/l
Residual Sugar:
Naturally Sweet White: 80 g/l
Minimum Total Acidity: 3.5 g/l
Maximum SO2: 400 mg/l

Aging Requirements:
Min. 2 years in an oxidative environment (if the wine is aged for a longer period, it may be aged for 4 years, or in multiples of 4 years thereafter)
Additional Requirements:
Chaptalization and addition of concentrate grape must is not allowed.
VDN wines must be fortified during fermentation with alcohol from the distillation of dried grapes of a minimum 96% alc. per volume, or alcohol from the distillation of wine or dried grapes at between 52% - 86%, or a combination of the two. Fortification must be done by May 31 of the year following the harvest.
Maximum Yields: 8 tons/ha
Naturally Sweet White: 50.5 hl/ha
Fortified Sweet White: 64 hl/ha
Other Spellings: Μονεμβασία- Malvasia / Monemvasia - Malvasia

OPAP Established: 2009

24

Mavrodaphne of Patras PDO regulations

Region: Achaia

Communes of Production:
Main/Central Subzone: Achaiko, Vrachneika, Theriano, Monodendri, Tsoukaleika, Agiovlassitika, Alissos & Kato Alissos, Ano Achaia, Agios Nikolaos, Agios Stefanos, Thea, Kallithea, Krini, Ovria, Petroto, Saravali, Midilogli, Paralia, Rogitika, Platanovrissi, Halandritsa, Ano Soudaneika, Arla, Lousika, Mazaraki, Flokas, Fostena, Haikali
Eastern Subzone: Agios Vassilios, Agios Georgios, Vernardeika, Kato Kastritsi, Platani
Western Subzone: Kato Achaia, Petrohori, Krinos, Petas

Styles:
Natural Sweet Red Wine (VDL from dried Grapes)
Sweet Red Wine (VDL from non-dried grapes with the addition of additional must)

Authorized Varieties: Mavrodaphne and a max. 49% Mavri Korinthiaki

Minimum Potential Alcohol at Harvest: 12.5%
Minimum Potential Alcohol after Drying: 17.5%
Minimum Actual Alcohol: 15 - 22%
Minimum Total Acidity: 3.5 g/l
Maximum SO2: 300 mg/l

Aging Requirements: Min. 1 year in oak barrels of 1,000 liters or less
"Reserve": Min. 3 years, including 2 years in cask and 1 year in bottle
"Vieille Reserve": Min. 5 years, including min. 2 years in cask and 2 years in bottle
"Grand Reserve": Min. 7 years, including a min. 3 years in oak and 3 years in the bottle
Non-Vintage blends require a minimum 3 years of aging after the final blend.

Additional Requirements:
Chaptalization and addition of concentrate grape must is not allowed.
VDL wines must be fortified with alcohol from the distillation of dried grapes of a minimum 96% alc. per volume, or alcohol from the distillation of wine or dried grapes at between 52% - 86%, or a combination of the two.
Maximum Yields: 12 tons/ha
Planting Density: minimum 400 vines per acre (excluding those vines planted prior to 1993)
Other Spellings: Μαυροδάφνη Πατρών / Mavrodaphni of Patra / Mavrodaphne Patron
OPE Established: 1971

25

Muscat of Patras PDO regulations

Region:

Communes of Production:
Achaiko, Vrachneika, Theriano, Agiovlassitika, Alissos & Kato Alissos, Ano & Kato Achaia, Niforeika, Agios Nikolaos, Riolos, Agios Stefanos, Thea, Ovria, Saravali, Midilogli, Paralia, Rio, Agios Vassilios, Agios Georgios, Argyra, Vernardeika, Ano & Kato Kastritsi, Drepano, Platani, Psathopyrgos, Vasiliko, Isoma, Ano Soudaneika, Arla, Lousika, Mitopoli, Fostena, Haikali. A small section is situated in the northeastern part of the city of Patras area

Styles:
Fortified Wine (VDN)
Fortified Wine from Specific vineyards (VDN Grand Cru)
Fortified Wine (VDL)
Naturally Sweet Wine (Sun Dried)

Authorized Varieties: 100% Moschato Aspro

Minimum Potential Alcohol at Harvest:
Naturally Sweet Wine: 14.8% (17.6% after sun drying)
Fortified Wine (VDN): 14%
VDN Grand Cru: 14.8%
Fortified Wine (VDL): 13%
Minimum Potenial / Actual Alcohol:
Naturally Sweet Wine: 17.6% (9% acquired)
Fortified Wine/VDN Grand Cru/VDL: 15% - 22%
Minimum Total Acidity:
Naturally Sweet Wine: 5 g/l
Fortified Wine/VDN Grand Cru/VDL: 3.5 g/l
Maximum SO2:
Naturally Sweet Wine: 400 mg/l
Fortified Wine/VDN Grand Cru: 200 mg/l

Aging Requirements:
Fortified Wine (VDL): may be aged up to 5 years in oak barrels
Additional Requirements:
Chaptalization and addition of concentrate grape must is not allowed.
VDN wines must be fortified during fermentation with alcohol of vinous origin of a minimum 95% alc. per volume, to between 5% - 10% of the volume of the spent mash, or 40% of the total volume of the finished product.
VDL wines must be fortified prior to fermentation with alcohol of vinous origin of a minimum 95% alc. per volume. A maximum 1% alcohol from fermentation is allowed.

Maximum Yields:
Naturally Sweet Wine (Sun Dried): 12 tons/ha
Fortified Wines (VDN)/Fortified Wine (VDL): 12 tons/ha
Fortified Wine from Specific vineyards (VDN Grand Cru): 5.3 tons/ha
Other Spellings: Μοσχάτο Πατρών / Muscat of Patra / Moschatos Patron
OPE Established: 1971

26

Muscat of Rio Patras PDO regulations

Region:

Communes of Production: Agios Vassilios, Agios Georgios, Ano and Kato Kastritsi, Argyra, Vernardeika, Drepano, Platani, Rio, Psathopyrgos. Another small part of it is situated northeast of Patras

Styles:
Fortified Wine (VDN)
Fortified Wine from Specific vineyards (VDN Grand Cru)
Fortified Wine (VDL)
Naturally Sweet Wine (Sun Dried)

Authorized Varieties: 100% Moschato Aspro

Minimum Potential Alcohol at Harvest:
Naturally Sweet Wine: 14.8% (17.6% after sun drying)
Fortified Wine (VDN): 14%
VDN Grand Cru: 14.8%
Fortified Wine (VDL): 13%
Minimum Potenial / Actual Alcohol:
Naturally Sweet Wine: 17.6% (9% acquired)
Fortified Wine/VDN Grand Cru/VDL: 15% - 22%
Minimum Total Acidity:
Naturally Sweet Wine: 5.5 g/l
Fortified Wine/VDN Grand Cru/VDL: 3.5 g/l
Maximum SO2:
Naturally Sweet Wine: 400 mg/l
Fortified Wine/VDN Grand Cru: 200 mg/l

Aging Requirements:
Fortified Wine (VDL): may be aged up to 5 years in oak barrels

Additional Requirements:
Chaptalization and addition of concentrate grape must is not allowed.
VDN wines must be fortified during fermentation with alcohol of vinous origin of a minimum 95% alc. per volume, to between 5% - 10% of the volume of the spent mash, or 40% of the total volume of the finished product.
VDL wines must be fortified prior to fermentation with alcohol of vinous origin of a minimum 95% alc. per volume. A maximum 1% alcohol from fermentation is allowed.
Maximum Yields:
Naturally Sweet Wine (Sun Dried): 12 tons/ha
Fortified Wines (VDN)/Fortified Wine (VDL): 12 tons/ha
Fortified Wine from Specific vineyards (VDN Grand Cru): 5.3 tons/ha
Other Spellings: Μοσχάτος Ρίου Πάτρας / Moschatos Riou Patron
OPE Established: 1971

27

Ionian Islands PDO regions

Robola of Cephalonia PDO
Mavrodaphne of Cephalonia PDO
Muscat of Cephalonia PDO

28

Ionian Islands PGI regions

PGI Verdea (Traditional Appellation of Zakynthos)
Main Varieties: Min. 50% Skiadopoulo, plus Pavlos, Robola, Goustolidi, Avgoustiatis (up to 34 varieties are planted on the island of Zakynthos)
PGI Regional Wines: None
PGI District WInes: Corfu (Kerkyra), Lefkada, Zakynthos
PGI Area Wines: Halikouna, Metaxata, Mantzavinata, Slopes of Enos, Kerkyra

29

Robola of Cephalonia PDO regulations

Region: Cephalonia

Communes of Production: Agios Eleftherios, Valsamata and Fragata, Epanohori, Mihata, Davgata, Demoutsanata, Dilinata, Troyanata, Faraklata, Vlahata, Mousata, Peratata

Styles:
Dry White

Authorized Varieties: 100% Robola

Minimum Potential / Actual Alcohol: 11% - max. 12.5%
Residual Sugar: max. 4 g/l
Minimum Total Acidity: 4 g/l
Maximum SO2: 200 mg/l
Maximum Fermentation Temperature: 20 ° C

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle for white.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle.

Additional Requirements:
Vines may be trained with or without trellising and may not be harvested until the 4th year.
Maximum Yields: 8 tons/ha / 56 hl/ha
Minimum Elevation: 50m
Other Spellings: Ρομπόλα Κεφαλληνίας / Robola of Kefalonia
OPAP Established: 1971 (last updated 1982)

30

Mavrodaphne of Cephalonia PDO regulations

Region: Cephalonia

Communes of Production: Agia Thekla, Damoulianata, Katogi, Kouvalata, Koundogourata, Monopolata, Skineas, Soullaroi, Havdata, Havriata, Arginia, Pastra, Poros, Skala, Angonas, Svoronata, Spartia, Katapodata, Mesovounia

Styles: Fortified sweet red

Authorized Varieties: Min. 50% Mavrodaphne, plus Mavri Korinthiaki (The latter must be co-fermented.)

Minimum Potential Alcohol at Harvest: 12.5%
Minimum Actual Alcohol: 15% - 22%
Minimum Total Acidity: 4 g/l
Maximum SO2: 200 mg/l
Additional Requirements: Wines must be fortified during fermentation with alcohol of vinous origin (min. 95% abv), to between 5% - 10% of the volume of the spent mash, or 40% of the total volume of the finished product.
Maximum Yields: 12 tons/ha
Other Spellings: Μαυροδάφνη Κεφαλληνίας / Mavrodaphne of Kefalonia / Mavrodaphne Kefallonias
OPE Established: 1971

31

Muscat of Cephalonia PDO regulations

Region: Cephalonia

Communes of Production: Lixouri, Zylon, Katogi, Soulari, Skineas, Porou

Styles:
Fortified Wine (VDN)
Fortified Wine from Specific vineyards (VDN Grand Cru)
Fortified Wine (VDL)
Naturally Sweet Wine (Sun Dried)

Authorized Varieties: 100% Moschato Aspro

Minimum Potential Alcohol at Harvest:
Naturally Sweet Wine: 14.8% (17.6% after sun drying)
Fortified Wine (VDN): 14%
VDN Grand Cru: 14.8%
Fortified Wine (VDL): 13%
Minimum Potenial / Actual Alcohol:
Naturally Sweet Wine: 17.6% (9% acquired)
Fortified Wine/VDN Grand Cru/VDL: 15% - 22%
Minimum Must Weight:
Naturally Sweet Wine (Sun Dried): 300 g/l after drying
Fortified Wines (VDN): 238 g/l
Fortified Wine from Specific vineyards (VDN Grand Cru): 252 g/l
Fortified Wine (VDL): 221 g/l
Minimum Total Acidity:
Naturally Sweet Wine: 4 g/l
Fortified Wine/VDN Grand Cru/VDL: 3.5 g/l
Maximum SO2:
Naturally Sweet Wine: 400 mg/l
Fortified Wine/VDN Grand Cru: 200 mg/l

Additional Requirements:
Chaptalization and addition of concentrate grape must is not allowed.

VDN wines must be fortified during fermentation with alcohol of vinous origin of a minimum 95% alc. per volume, to between 5% - 10% of the volume of the spent mash, or 40% of the total volume of the finished product.
VDL wines must be fortified prior to fermentation with alcohol of vinous origin of a minimum 95% alc. per volume. A maximum 1% alcohol from fermentation is allowed.
Vineyards must be older than 3 years before harvesting, may not be irrigated and are to be trained without trellising in the "Goblet" fashion
Maximum Yields:
Naturally Sweet Wine (Sun Dried): 12 tons/ha
Fortified Wines (VDN)/Fortified Wine (VDL): 12 tons/ha
Fortified Wine from Specific vineyards (VDN Grand Cru): 5.3 tons/ha
Other Spellings: Μοσχάτος Κεφαλληνίας / Muscat of Kefalonia / Moschatos Kefallonias
OPE Established: 1971

32

Aegean Islands PDO regions

Santorini PDO
Paros PDO
Rhodes PDO
Lemnos PDO
Samos PDO
Muscat of Rhodes PDO
Muscat of Lemnos PDO
Malvasia Paros PDO

33

Aegean Islands PGI regions

PGI Regional Wines: Aegean Sea
PGI District Wines: Chios, Cyclades, Dodecanese, Lesvos, Thassos
PGI Area Wines: Ikaria, Kos, Slopes of Ambelos, Syros, Thapsana

34

Santorini PDO regulations

Region: Aegean Islands (Cyclades)

Islands of Production: Thera (Santorini) and Thirasia

Styles:
Dry White Wine
Νπρηέξη (Nychteri)
Sweet Dried Grape Wine (Vinsanto / Liastos)
Fortified Dried Grape Wine (Vinsanto): This style is not currently produced in Santorini, but is legally allowed.

Authorized Varieties:
Dry Wines: Min. 75% Assyrtiko, plus Athiri and Aidani
Vinsanto: Min. 51% Assyrtiko, plus Athiri, Aidani, and "small amounts" of other traditional grapes, including Katsanó, Monemvassia, Gaidouria, Moschato Aspro, Platani and Roditis
Minimum Potential / Actual Alcohol:
Dry Wines: 12% / 12%
Νπρηέξη (Nychteri): 13.5%
Vinsanto: 15% (21% after drying process) / 9%
Fortified Dried Grape Wine: 15% / 15-21%
Minimum Must Weight (Vinsanto): 260 g/l prior to drying; 370 g/l after drying
Residual Sugar:
Dry Wines: 0-4 g/l
Minimum Total Acidity: 5.5 g/l
Maximum Fermentation Temperature: 20° C (68° F)

Aging Requirements:
Νπρηέξη (Nychteri): These wines must be aged in barrel for at least 3 months.
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle.
Vinsanto: Vintage wines must be aged for at least 2 years in barrels, and aging must occur on the islands of Thera or Thirasia. If released with an aging statement rather than a vintage, vinsanto must have been aged in an oxidative manner for at least 4 years. The aging statement on the bottle may only be listed as a multiple of 4 (8, 12, 16, etc.).
Maximum Yields: 8,000 kg/ha; 60 hl/ha
OPAP Established: 1971 (last modified 2002)

35

Paros PDO regulations

Region: Aegean Islands (Cyclades)

Islands of Production: Paros, Antiparos

Styles:
Dry white
Dry red

Authorized Varieties:
White: 100% Monemvasia
Red: co-fermentation of min. 35% Mandelaria grape, and Monemvassia must.

Minimum Potential / Actual Alcohol:
White: 11%
Red: 11.5%
Residual Sugar: 4 g/l maximum
Minimum Total Acidity: 3.5 g/l
Total SO2:
White: 200 mg/l
Red: 150 mg/l
Maximum Fermentation Temperature:
White: 20 ° C
Red: 30° C

Additional Requirements:
White: wines are produced by pre-fermentation extraction and are to be fermented through the use of cultured yeast inoculation.

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle for white. For red the minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle. For red the minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.

Maximum Yields:
White: 10 tons/ha
Red: 11 tons/ha
Other Spellings: Πάρος / Paros
OPAP Established: 1981 (2011)

36

Rhodes PDO regulations

Region: Dodecanese

Islands of Production: Rhodes

Communes of Production:
Production of Athiri: Αγίου Ισιδώρου (St. Isidore), Κρητηνίας (Kritinia), Μονολίθου (Monolíthou), Σιάνων (Xian)
Production of Assyrtiko, Malagouzia, Mandilaria and Mavrothiriko: Αγίου Ισιδώρου (St. Isidore), Κρητηνίας (Kritinia), Μονολίθου (Monolíthou), Σιάνων (Xian), Απόλλωνα (Apollo), Καλαβάρδα (Kalavarda), Σαλάκου (Salakou), Φανών (Fana), Δαματρίας (Damatria), Θεολόγου (Theológou)

Styles:
White
Dry White
Lefkos Medium Dry (White)
Lefkos Semisweet (White)
Red
Dry Red
Semi-Dry Red
Semisweet Red
Rosé
Dry
Semi-Dry
Semisweet
Quality Sparkling White & Rosé (brut nature, extra brut, brut, extra sec, sec, demi sec, doux)

Authorized Varieties:
White: minimum 70% Athiri
Red/Rose: minimum 70% Mandilaria
Additional varieties allowed in the blend:
White: Assyrtiko, Malagousia
Red: Mavrothiriko

Minimum Potential / Actual Alcohol: 11%
Quality Sparkling: 10%
Minimum Pressure:
Quality Sparkling: 3.5 atm
Residual Sugar:
Dry: maximum 4 g/l
Medium Dry/Semi-Dry: 4.5 g/l - 17.5 g/l
Semisweet: 17.5 g/l - 45 g/l
Minimum Total Acidity: 3.5 g/l
Quality Sparkling: minimum 3.5 g/l - maximum 7.5 g/l
SO2 levels:
Dry Red: 150 mg/l
Quality Sparkling: 185 mg/l
Dry White/Semi-Dry Red/Semisweet Red: 200 mg/l
Lefkos Medium Dry/Lefkos Semisweet: 250 mg/l
Maximum Fermentation Temperature:
White/Rosé: 20 ° C
Red: 25 ° C

Additional Requirements:
Sparkling wine may be carbonated in bottle or tank by the process of refermentation.

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle for white. For red the minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle. For red the minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.

Maximum Yields:
White: 10 tons/ha
Red/Rosé: 11 tons/ha
Other Spellings: Ρόδος/Rodos/Rhodes
OPAP Established: 1971 (last updated 2011)

37

Lemnos PDO regulations

Region: Lesvos

Communes of Production: Island wide

Styles:
White
Dry
Semi-Dry
Semi-Sweet
Dry Red
Sun-Dried Wine (Liastos)
Fortified Wine (Vin de Liqueur from dried grapes)

Authorized Varieties:
White: Moschato Alexandrias
Dry Red: Limnio (Kalampaki)

Minimum Potential / Actual Alcohol:
Dry White: 11%
Dry Red: 11.5%
Liastos: 18% (10% acquired)
Fortified: 21% (15% - 22% actual)
Residual Sugar:
Dry: 0 - 4 g/l (may be as high as 9 g/l)
Semi-Dry: 4.5 g/l - 12 g/l (may be as high as 17.5 g/l)
Semisweet: 17.5 g/l - 45 g/l
Liastos: minimum 80 g/l
Minimum Total Acidity:
White/Liastos: 4.5 g/l
Red/Fortified: 3.5 g/l
Maximum SO2:
Dry: 200 mg/l
Semi-Dry/Semisweet: 250 mg/l
Liastos: 400 mg/l
Maximum Fermentation Temperature:
Dry White: 20 ° C
Dry Red: 30 ° C.

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle for white. For red the minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle. For red the minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.
λιαστά σταφύλια/ λιαστό (Sun Dried Grape Wine/Liastos) / λικέρ από λιαστά σταφύλια (Sun Dried Grape Wine Fortified): wines require a minimum 24 months oxidative aging in barrel.

Additional Requirements:
Liastos/Fortified: grapes are required to have a minimum 220 g/l sugar content before drying and a minimum 320 g/l sugar content after drying.
Fortified: fortification is to occur before May 31 of the year following the harvest from either a neutral grape based spirit (96% alc by vol) or distilled wine/dried grape spirit (52% - 86% alc by vol) or a blend of the two.
Semi-Dry/Semisweet: wines may be sweetened 2 months after clarification.
λιαστά σταφύλια/ λιαστό (Sun Dried Grape Wine/Liastos) / λικέρ από λιαστά σταφύλια (Sun Dried Grape Wine Fortified): wines which undergo the minimum 2 years of aging may use a vintage date. Wines may also be labeled with an average age given in 4 year increments, 4, 8, 12, 16 etc, which allows the blending of younger wines with older.
Planting Density: 350 - 400 plants per acre
Elevation of Plantings: 0 - 300m
Maximum Yields:
Dry White: 12 tons/ha
Dry Red: 10 tons/ha
Other Spellings: Λήμνος / Limnos / Lemnos
OPAP Established: 1971 (last updated 2011)

38

Samos PDO regulations

Region: Samos

Communes of Production:
Northern part of the Island: Vathi, Agios Konstantinos, Ambelos, Vourliotes, Kokkari, Manolates, Stavrinides, Hora Samou, Karlovassi, Agii Theodori, Kastania, Kondeika, Kontakeika, Kosmadei, Leka, Platanos, Ydroussa
Central part of the Island: Koumadarei, Mavratzei, Mesogio, Pandroso, Pyrgos
Eastern part of the Island: Pagondas, Choras, Mytilinii, Vatheos
Southern part of the Island: Spatharei

Styles:
Natural Sweet Wine (VDN)
Natural Sweet Wine from Specified vineyards (VDN - Grand Cru)
Sweet Wine (VDL)
Naturally Sweet Wine (Sun Dried)

Authorized Varieties: Moschato Aspro (Muscat Blanc à Petits Grains)

Minimum Potential Alcohol at Harvest:
Sweet Wine: 13%
Natural Sweet Wine: 14%
Natural Sweet Wine from Specified vineyards: 14.8%
Naturally Sweet Wine: 14.8% (17.6% after being Sun Dried)
Actual Alcohol: 15% - 22%
Naturally Sweet Wine: 15%
Minimum Total Acidity:
Natural Sweet Wine/Natural Sweet Wine from Specified vineyards: 4 g/l
Sweet Wine: 3.5 g/l
Naturally Sweet Wine: 5.5 g/l
Maximum SO2: 200 mg/l
Naturally Sweet Wine: 400 mg/l

Aging Requirements:
Sweet Wine (VDL): wine may be aged in oak vessels for up to 5 years.

Additional Requirements:
Natural Sweet Wine from Specified vineyards are must be handpicked [?]
VDN wines must be fortified during fermentation with alcohol of vinous origin of a minimum 95% alc. per volume, to between 5% - 10% of the volume of the spent mash, or 40% of the total volume of the finished product.
VDL wines must be fortified prior to fermentation with alcohol of vinous origin of a minimum 95% alc. per volume. A maximum 1% alcohol from fermentation is allowed.
Chaptalization and addition of concentrate grape must is not allowed.
Vineyards must be older than 3 years before harvesting and are to be trained without trellising in the "Goblet" fashion.
Naturally Sweet Wine (Sun Dried): grapes must obtain a minimum 300 g/l sugar content before vinification.
Maximum Yields: 10 tons/ha
Natural Sweet Wine from Specified vineyards: 5.3 tons/ha
Other Spellings: Σάμος / Samos
OPE Established: 1970 (last updated 1995)
Producers:
District: Samos (the Union of Vinicultural Cooperatives of Samos controls all wine production)

39

Muscat of Rhodes PDO regulations

Region: Dodecanese

Communes of Production: Rhodes, Archangelos, Embonas, Monolithos, Afandou, Apollona, Fanes, Psinthos

Styles:
Naturally Sweet Wine (Sun Dried)
Fortified Wines (VDN)
Fortified Wine from Specific vineyards (VDN Grand Cru)
Fortified Wine (VDL)

Authorized Varieties: Moschato Aspro

Minimum Potential Alcohol at Harvest:
Naturally Sweet Wine: 14.8% (17.6% after sun drying)
Fortified Wine (VDN): 14%
VDN Grand Cru: 14.8%
Fortified Wine (VDL): 13%
Minimum Potenial / Actual Alcohol:
Naturally Sweet Wine: 17.6% (9% acquired)
Fortified Wine/VDN Grand Cru/VDL: 15% - 22%
Minimum Must Weight:
Naturally Sweet Wine (Sun Dried): 300 g/l after drying
Fortified Wines (VDN): 238 g/l
Fortified Wine from Specific vineyards (VDN Grand Cru): 252 g/l
Fortified Wine (VDL): 221 g/l
Minimum Total Acidity:
Naturally Sweet Wine: 4 g/l
Fortified Wine/VDN Grand Cru/VDL: 3.5 g/l
Maximum SO2:
Naturally Sweet Wine: 400 mg/l
Fortified Wine/VDN Grand Cru: 200 mg/l

Additional Requirements:
Chaptalization and addition of concentrate grape must is not allowed.
VDN wines must be fortified during fermentation with alcohol of vinous origin of a minimum 95% alc. per volume, to between 5% - 10% of the volume of the spent mash, or 40% of the total volume of the finished product.
Vineyards must be older than 3 years before harvesting, may not be irrigated and are to be trained without trellising in the "Goblet" fashion
Maximum Yields:
Naturally Sweet Wine (Sun Dried): 12 tons/ha
Fortified Wines (VDN)/Fortified Wine (VDL): 12 tons/ha
Fortified Wine from Specific vineyards (VDN Grand Cru): 5.3 tons/ha
Other Spellings: Μοσχάτος Ρόδου / Muscat of Rodos / Moschatos Rhodou
OPE Established: 1971 (last updated 2007)
PDO Document

40

Muscat of Lemnos PDO regulations

Region: Lesvos

Communes of Production: Island wide

Styles:
Naturally Sweet Wine (Sun Dried)
Fortified Wines (VDN)
Fortified Wine from Specific vineyards (VDN Grand Cru)
Fortified Wine (VDL)

Varieties: Moschato Alexandrias

Minimum Potenial / Actual Alcohol:
Naturally Sweet Wine: 12%
Fortified Wine/VDN Grand Cru/VDL: 15% - 22%
Minimum Must Weight:
Naturally Sweet Wine (Sun Dried): 252 g/l before drying, 300 g/l after drying
Fortified Wines (VDN): 238 g/l
Fortified Wine from Specific vineyards (VDN Grand Cru): 252 g/l
Fortified Wine (VDL): 221 g/l
Minimum Total Acidity:
Naturally Sweet Wine: 4.5 g/l
Fortified Wine/VDN Grand Cru/VDL: 3.5 g/l
Maximum SO2:
Naturally Sweet Wine: 400 mg/l
Fortified Wine/VDN Grand Cru: 200 mg/l

Additional Requirements:
Chaptalization and addition of concentrate grape must is not allowed.
VDN wines must be fortified during fermentation with alcohol of vinous origin of a minimum 95% alc. per volume, to between 5% - 10% of the volume of the spent mash, or 40% of the total volume of the finished product.
Vineyards must be older than 3 years before harvesting, may not be irrigated and are to be trained without trellising in the "Goblet" fashion
Maximum Yields:
Naturally Sweet Wine (Sun Dried): 12 tons/ha
Fortified Wines (VDN)/Fortified Wine (VDL): 12 tons/ha
Fortified Wine from Specific vineyards (VDN Grand Cru): 5.3 tons/ha
Other Spellings: Μοσχάτος Λήμνου / Muscat of Limnos / Moschatos Lemnou
OPE Established: 1971 (last updated 2007)

41

Malvasia Paros PDO regulations

Region: Cyclades

Islands of Production: Paros, Antiparos

Styles:
Fortified Wine from Sun Dried Grapes
Naturally Sweet Wine (Sun Dried)

Authorized Varieties: minimum 85% Monemvasia, maximum 15% Assyrtiko

Minimum Potential / Actual Alcohol at Harvest:
Fortified Wine from Sun Dried Grapes: 13% before drying, 18.8% after drying
Naturally Sweet Wine (Sun Dried):
Finished Minimum Potential / Actual Alcohol:
Fortified Wine from Sun Dried Grapes: 15% - 22%
Naturally Sweet Wine (Sun Dried): 18% (10% acquired)
Residual Sugar:
Naturally Sweet Wine (Sun Dried): 80 g/l
Minimum Total Acidity: 3.5 g/l
Maximum SO2:
Naturally Sweet Wine: 400 mg/l
Fortified Wine/VDN Grand Cru: 200 mg/l

Aging Requirements:
Wines require a minimum 24 months in a oxidative environment (oak barrels)
Wines which undergo the minimum 2 years of aging may use a vintage date. Wines may also be labeled with an average age given in 4 year increments, 4, 8, 12, 16 etc, which allows the blending of younger wines with older.

Additional Requirements:
Vineyards must be older than 3 years before harvesting, may not be irrigated and are to be trained without trellising in the "Goblet" fashion
Chaptalization and addition of concentrate grape must is not allowed.
Fortification may be done by either: neutral spirit of vinous origin of 96% alcohol by volume or the product of distilled wine or dried grape spirit of between 52% and 86% alcohol by volume or a mixture of the two if products originate from the same varieties as the wine to be fortified. Fortification must take place by May 31 of the year after the harvest.
Grapes must obtain a minimum 320 g/l sugar content after drying
Maximum Yields: 10 tons/ha
Sweet White: 63 hl/ha
Vin Doux Naturel: 79 hl/ha
Other Spellings: Malvasia Πάρος / Malvasia Paros
OPAP Established: 1981 (last updated 2011)

42

Crete PDO regions

Sitia PDO
Peza PDO
Dafnes PDO
Archanes PDO
Candia PDO
Malvasia Candia PDO
Malvasia Sitia PDO

43

Crete PGI regions

PGI Regional Wines: Crete
PGI District WInes: Chania, Heraklion, Lasithi, Rethymno
PGI Area WInes: Kissamos

44

Sitia PDO Regulations

Region: Lasithi

Communes of Production: Sitia, Agios Spyridon, Ahladia, Exo & Mesa Mouliana, Katsidoni, Maronia, Myrsini, Piskokefalo, Sitanos, Skopi, Stavromenos, Tourloti, Hamezi, Ziros, Armeni, Exo & Mesa Apidi, Katelionas, Papayannades, Handras

Styles:
Dry White Wine
Dry Red Wine
Sweet Red Wine (VDL)
Natural Sweet Red Wine (VDN)
Wine from dried grapes (Sun Dried)

Authorized Varieties:
White: Min. 70% Vilana, plus Thrapsathiri
Red: 80% Liatiko, plus Mandilaria (Mandilari)
Natural Sweet Red Wine: 100% Liatiko

Minimum Potential Alcohol at Harvest:
Dry White/Dry Red: 11%
Sweet Red: 13%
Natural Sweet Red Wine: 14%
Wine from dried grapes (Sun Dried): 14% (17.5% after drying)
Minimum Actual Alcohol:
Dry White/Dry Red: 11.5%
Sweet Red: 15% - 22%
Natural Sweet Red Wine: 14%
Wine from dried grapes (Sun Dried): 11.5%
Residual Sugar:
Dry White/Dry Red: 0-4 g/l
Minimum Total Acidity:
Dry White/Dry Red/Sweet Red: 3.5 g/l
Natural Sweet Red Wine: 4.5 g/l
Maximum SO2:
Dry White/Dry Red: 150 mg/l
Sweet Red/Natural Sweet Red: 200 mg/l
Wine from dried grapes (Sun Dried): 400 mg/l
Maximum Fermentation Temperature:
Whites: 20 ° C
Reds: 30 ° C

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle for white. For red the minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle. For red the minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.
Additional Requirements:
VDN wines must be fortified during fermentation with alcohol of vinous origin of a minimum 95% alc. per volume, to between 5% - 10% of the volume of the spent mash, or 40% of the total volume of the finished product.
VDL wines must be fortified prior to fermentation with alcohol of vinous origin of a minimum 95% alc. per volume. A maximum 1% alcohol from fermentation is allowed.

Maximum Yields: 12 tons/ha
Dry White: 90 hl/ha
Dry Red: 75 hl/ha
Sweet Red Wine: 95 ha/hl
Natural Sweet Red Wine: 82.5 hl/ha
Wine from Dried Grapes: 63 hl/ha
Other Spellings: Σητεία / Sitia
OPAP Established: 1971, whites added in 1998 (last updated 2011)

45

Peza PDO regulations

Region: Iraklion

Communes of Production: Peza, Agies Paraskies, Agios Vassilios, Alagni, Astrakies, Astritsi, Kalloni, Katalagari, Kounavi, Melesses, Myrtia, Houdetsi, Patsideros, Panorama, Sambas.
White wine production is limited to those communities below 300m excluding the communities listed above.

Styles:
Dry White Wine
Dry Red Wine

Authorized Varieties:
White: 100% Vilana
Red: Kotsifali and Mandilaria (Mandilari)

Minimum Potential / Actual Alcohol:
Dry White Wine: 11% max. 12.5%
Dry Red Wine: 11% / 11.5%
Residual Sugar: 0 - 4 g/l
Minimum Total Acidity:
Dry White Wine: 4.5 g/l
Dry Red Wine: 3.5 g/l
Maximum SO2:
Dry White Wine: 200 mg/l
Dry Red Wine: 150 mg/l
Maximum Fermentation Temperature:
Dry White Wine: 20 ° C
Dry Red Wine: 30 ° C

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle for white. For red the minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle. For red the minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.

Additional Requirements:
Vines may be trained in Goblet or on Trellis, may not be irrigated and may only be harvested after 4 years.
Maximum Yields: 10 tons/ha
Other Spellings: Πεζά / Peza
OPAP Established: 1971, whites added in 1982 (last updated 2005)

46

Dafnes PDO regulations

Region: Iraklion

Communes of Production: Dafnes, Agia Varvara, Agios Thomas, Ano Moulia, Douli, Larani, Megali Vrysi, Prinias, Agios Myron, Ano Asites, Kato Asites, Pentamodi, Petrokefalo, Avgeniki, Venerato, Kerasia, Pyrgos, Siva, Gergeri, Panasos.

Styles:
Dry Red
Sweet Red (VDL)
Natural Sweet Red (VDN) / VDN - Grand Cru
Wine from dried grapes (Sun Dried / Vin Liastos)

Authorized Varieties: 100% Liatiko

Minimum Potential Alcohol at Harvest:
Dry Red: 11%
Sweet Red: 13%
Natural Sweet Red Wine: 14%
Wine from dried grapes: 15%
Minimum Actual Alcohol:
Dry White/Dry Red: 11.5%
Sweet Red/Natural Sweet Red: 15% - 22%
Wine from dried grapes: 17.5% (10% acquired)
Minimum Total Acidity:
Dry Red: 3.5 g/l
Sweet Red/Natural Sweet Red/Wine from dried grapes: 4.5 g/l
Maximum SO2:
Dry White/Dry Red: 150 mg/l
Sweet Red/Natural Sweet Red: 200 mg/l
Wine from dried grapes: 400 mg/l
Maximum Fermentation Temperature: 30 ° C

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require a minimum 4 years with a minimum 18 months in barrel and 18 months in bottle.
Additional Requirements:
Vines may be trained in Goblet fashion or on a Trellis system.
Chaptalization and addition of concentrate grape must is not allowed.
VDN wines must be fortified during fermentation with alcohol of vinous origin of a minimum 95% alc. per volume, to between 5% - 10% of the volume of the spent mash, or 40% of the total volume of the finished product.
VDL wines must be fortified prior to fermentation with alcohol of vinous origin of a minimum 95% alc. per volume. A maximum 1% alcohol from fermentation is allowed.
Maximum Yields: 10 tons/ha
Dry Red: 80 hl/ha
Sweet Red: 95.37 hl/ha
Natural Sweet Red: 82.5 hl/ha
Wine from dried grapes: 47 hl/ha
Other Spellings: Δαφνές / Dafnes
OPAP Established: 1971 (last updated 2005)

47

Archanes PDO regulations

Region: Iraklion

Communes of Production: Ano and Kato Archanes, Vathipetro, Karnari, Patsides, Vasilies, Skalani, Agios Syllas, Profitis Elias

Styles:
Dry Red Wine

Authorized Varieties: Kotsifali and Mandilaria (Mandilari)

Minimum Potential / Actual Alcohol: 11%
Minimum Must Weight:
Residual Sugar: 0 - 4 g/l
Minimum Total Acidity: 3.5 g/l
Maximum SO2: 150 mg/l
Maximum Fermentation Temperature: 30 ° C

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 4 years with a minimum 18 months in barrel and 18 months in bottle.

Additional Requirements:
Vines may be trained in Goblet fashion or on a Trellis system.
Maximum Yields: 10 tons/ha
80 hl/ha
Other Spellings: Αρχάνες / Archanes
OPAP Established: 1971 (last updated 2005)

48

Candia PDO regulations

Region: Iraklion

Communes of Production: Kalyvion, Praitorion, Pyrgou, Tefeliou, Charakiou, Charakos, Agíon Deka, Ampelouzou, Vagionias, Choustoulianon, Asimiou, Dionysiou, Louron, Sokara, Vasileion, Vouton, Dafne, Skalaniou, Stavrakion, Astyrakiou, Gonion Maleviziou, Damastas, Kamariotou, Keramoutsiou, Marathou, Monis, Tylisou, Garipas, Kastellianon, Panoramatos, Partíron, Patsiderou

Styles:
Dry White
Dry Red

Authorized Varieties:
White: Vilana, Vidiano, Assyrtiko, Thrapsathiri, Liatiko (vinified white), Athiri, (blended in any percentage), maximum 15% combined: Muscat Spinas and Malvasia di Candia
Red: Kotsifali and Mandilaria

Residual Sugar: 0 - 4 g/l
Minimum Total Acidity:
Dry White: 4 g/l
Dry Red: 3.5 g/l
Maximum SO2:
Dry White: 200 mg/l
Dry Red: 150 mg/l
Maximum Fermentation Temperature:
Dry White: 20 ° C
Dry Red: 30 ° C

Aging Requirements:
Επιλεγμένος ("Selected") or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle for white. For red the minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος ("Specially Selected") or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle. For red the minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.

Additional Requirements:
Vines may be trained in Goblet or on Trellis, may not be irrigated except in periods of intense drought and may only be harvested after 4 years.
Maximum Yields: 10 tons/ha
Dry White: 70 hl/ha
Dry Red: 75 hl/ha
Other Spellings: Χάνδακας / Candia
OPAP Established: 2011 (last updated 2011)

49

Malvasia Candia PDO regulations

Region: Iraklion

Communes of Production: Kalyvion, Praitorion, Pyrgou, Tefeliou, Charakiou, Charakos, Agion Deka, Ampelouzou, Vagionias, Choustoulianon, Asimiou, Dionysiou, Louron, Sokara, Vasileion, Vouton, Dafne, Skalaniou, Stavrakion, Astyrakiou, Gonion Maleviziou, Damastas, Kamariotou, Keramoutsiou, Marathou, Monis, Tylisou, Garipas, Kastellianon, Panoramatos, Partiron, Patsiderou

Styles:
Fortified wine (VDN)
Naturally Sweet Wine

Authorized Varieties: Assyrtiko, Athiri, Vidiano, Thrapsathiri, Liatiko (vinified as a white wine), plus a combined max. 15% Malvasia di Candia Aromatico and Muscat Blanc à Petits Grains

Minimum Potential Alcohol at Harvest: 13% (18.8% after drying)
Minimum Potential / Actual Alcohol:
Fortified wine (VDN): 21% (15% - 22% acquired)
Naturally Sweet Wines: 18% (10% acquired)
Residual Sugar:
Naturally Sweet Wine: 80 g/l
Minimum Total Acidity: 3.5 g/l
Maximum SO2: 400 mg/l
Maximum Fermentation Temperature: 20 ° C

Aging Requirements: minimum 2 years in an oxidative environment (oak barrels)
Additional Requirements:
Vines may be trained in Goblet or on Trellis, may not be irrigated and may only be harvested after 4 years.
Chaptalization and addition of concentrate grape must is not allowed.
Fortification may be done by either: neutral spirit of vinous origin of 96% alcohol by volume or the product of distilled wine or dried grape spirit of between 52% and 86% alcohol by volume or a mixture of the two if products originate from the same varieties as the wine to be fortified. Fortification must take place by May 31 of the year after the harvest.
Grapes must obtain a minimum 320 g/l sugar content after drying
Maximum Yields: 10 tons/ha
Naturally Sweet Wine: 63 hl/ha
Vin Doux Naturel: 70 hl/ha
Other Spellings: Malvasia Χάνδακας-Candia
OPAP Established: 2011 (last updated 2011)

50

Malvasia Sitia PDO regulations

Region: Lasithi

Communes of Production: Achladion, Exo Moulianon, Katsidoniou, Maronias, Mesa Moulianon, Myrsinis, Piskokefalou, Skopis, Stavromenou, Tourlotis, Chameziou, Apidion Armenon, Zirou Papagiannadon, Chandra

Styles:
Fortified wine (VDN)
Naturally Sweet Wine

Authorized Varieties: Assyrtiko, Athiri, Vidiano, Thrapsathiri, Liatiko (vinified as a white wine), plus a combined max. 15% Malvasia di Candia Aromatico and Muscat Blanc à Petits Grains

Minimum Potential Alcohol at Harvest: 13% (18.8% after drying)
Minimum Potential / Actual Alcohol:
Fortified wine (VDN): 21% (15% - 22% acquired)
Naturally Sweet Wines: 18% (10% acquired)
Residual Sugar:
Naturally Sweet Wine: 80 g/l
Minimum Total Acidity: 3.5 g/l
Maximum SO2: 400 mg/l
Maximum Fermentation Temperature: 20 ° C

Aging Requirements: minimum 2 years in an oxidative environment (oak barrels)
Additional Requirements:
Vines may be trained in Goblet or on Trellis, may not be irrigated and may only be harvested after 4 years.
Chaptalization and addition of concentrate grape must is not allowed.
Fortification may be done by either: neutral spirit of vinous origin of 96% alcohol by volume or the product of distilled wine or dried grape spirit of between 52% and 86% alcohol by volume or a mixture of the two if products originate from the same varieties as the wine to be fortified. Fortification must take place by May 31 of the year after the harvest.
Grapes must obtain a minimum 320 g/l sugar content after drying
Maximum Yields: 12 tons/ha
Sweet White: 54 hl/ha
Vin Doux Naturel: 60 hl/ha
Other Spellings: Malvasia Σητείας / Malvasia Sitia
OPAP Established: 1971 (last updated 2011)

51

What is the grape variety of Retsina?

Savvatiano

52

What are the aging requirements for Reserve and Grand Reserve in Greece?

“Reserve” indicates a minimum year of aging for white wines, with at least six months in barrel and three months in bottle, and a minimum two years of aging for red wines, with at least one year in barrel and six months in bottle. “Grand Reserve” requires a minimum two year aging period for white wines, including at least one year in barrel and six months in bottle, and a minimum four year aging period for red wines, including at least 18 months in barrel and 18 months in bottle.

53

What is Verdea?

an oxidative white wine produced on the island of Zakynthos in the Ionian Sea

54

What does Palaiomenos se vareli indicate on a bottle of wine?

“Cava” indicates at least one year of aging for white and rosé PGI wines, and a minimum three years of aging for reds. White and rosé “Cava” wines spend at least six months in oak prior to bottling, and reds are in barrel for at least one year. “Palaiomenos se vareli” may be added to the label of Cava, Reserve, or Grand Reserve wines to indicate oak aging beyond the required minimums.

55

What is Greece's coolest region?

Amynteo