Inspired by traditional, sustainable techniques and supported by modern resources, Greek winemakers are crafting world-class wines that continue to receive recognition and awards from prestigious international competitions.
The diversity of Greek grape varietals, wine history and styles surpasses most wine regions, and it is a core reason why Greek wine is a pillar of the wine making and wine culture we all enjoy today. There are 300 indigenous varietals and 33 Protected Designation of Origins (PDOs) in Greece. R&R Selections aims to help our customers learn more about the Greek varietals and how to pronounce them. Look through all the grapes below to learn more about them. Have fun!
White Grape Varietals
Aidani
(Aï-thá-nee)
One of the most ancient Greek grape varieties that is mainly grown in the Cyclades. Dating back thousands of years, it is an acidic and aromatic grape that has been cultivated since antiquity. Aidani is used in making both dry and sweet wines.
Origin: Cyclades, Greece
Characteristics:
- Body: Medium
- Acidity: High
- Flavors: Floral, Aromatic, Citrus
Regions: Cyclades, Santorini
Food Pairings: Seafood, Light dishes, Appetizers
Assyrtiko
(Ah-SEER-tee-koh)
The noble grape of Santorini, known for its crisp minerality and high acidity. Grown in the volcanic soils of Santorini, it produces wines with exceptional aging potential and distinctive character. Assyrtiko maintains its acidity even in hot climates, making it one of Greece's most prized white varietals.
Origin: Santorini, Greece
Characteristics:
- Body: Medium to Full
- Acidity: High
- Flavors: Citrus, Lemon, Mineral, Stone
Regions: Santorini, Macedonia, Attica
Food Pairings: Seafood, Grilled Fish, Light Pasta Dishes, Oysters, Sashimi
Athiri
(Ah-THEE-ree)
One of Greece's oldest white grape varieties, producing fresh, aromatic wines with moderate acidity. Often blended with Assyrtiko in Santorini, but also made as a single-varietal wine.
Origin: Aegean Islands, Greece
Characteristics:
- Body: Medium
- Acidity: Medium
- Flavors: Citrus, Apple, Pear, Floral notes
Regions: Santorini, Rhodes, Macedonia
Food Pairings: Seafood, Light salads, Mild cheeses, Greek meze
Debina
(Deh-BEE-nah)
Indigenous to Epirus in northwestern Greece, Debina produces light, crisp wines with vibrant acidity and delicate aromas. Best known for producing sparkling and semi-sparkling wines in the Zitsa PDO region.
Origin: Epirus, Greece
Characteristics:
- Body: Light to Medium
- Acidity: High
- Flavors: Green apple, Lemon, White flowers, Mineral
Regions: Epirus, Zitsa
Food Pairings: Fresh seafood, Light appetizers, Vegetable dishes, Soft cheeses
Gaidouria
(Gaï-thour-yiá)
Medium sized bunches with big berries and a thin skin. From the island of Santorini covering less than the 1% of the island's vineyard.
Origin: Santorini, Greece
Characteristics:
- Body: Light to Medium
- Acidity: Medium
- Flavors: Subtle, Delicate, Fresh
Regions: Santorini
Food Pairings: Light seafood dishes, Fresh salads, Mild cheeses
Katsano
(Kah-tsa-nó)
Small berries with thick skin and formed in a tight bunch. From the island of Santorini covering less than the 1% of the island's vineyard.
Origin: Santorini, Greece
Characteristics:
- Body: Medium
- Acidity: Medium to High
- Flavors: Citrus, Floral, Mineral
Regions: Santorini
Food Pairings: Seafood, Light dishes, Grilled fish
Malagousia
(Mah-lah-goo-ZYA)
A once nearly extinct varietal that was revived in the 1970s, now one of Greece's most celebrated white grapes. Produces aromatic wines with complex character, medium to full body, and moderate acidity. Known for its expressive aromatics and rich texture.
Origin: Central Greece
Characteristics:
- Body: Medium to Full
- Acidity: Medium
- Flavors: Peach, Jasmine, Citrus blossom, Tropical fruit, Herbs
Regions: Macedonia, Attica, Peloponnese
Food Pairings: Grilled fish, Seafood pasta, Poultry, Herb-infused dishes, Mediterranean cuisine
Monemvassia
(Mōn-nem-vas-yá)
Thin skin of green to yellow-green color. They are juicy and sweet, with a characteristic aroma of pineapples, kiwis and ripe citrus fruits, with notes of spices and sweet herbs.
Origin: Greece
Characteristics:
- Body: Medium
- Acidity: Medium to High
- Flavors: Pineapple, Kiwi, Citrus, Spice, Sweet herbs
Regions: Peloponnese
Food Pairings: Seafood, Spicy dishes, Herb-infused cuisine, Fruit desserts
Moschofilero
(Mohs-ko-feé-le-rho)
An aromatic white-pink varietal that is balanced with acidity. It is often spicy with lemon zest yet floral to the mouth with undertones of rose
Origin: Greece
Characteristics:
- Body: medium
- Acidity: high
- Flavors: spicy, lemon zest, floral, rose
Regions: Peloponnese
Food Pairings: Spicy dishes, Asian cuisine, Light appetizers
Roditis
(Roh-theé-tees)
A popular white grape varietal of central Greece. It makes pleasant wines that are light with tones of citrus, apple and pear.
Origin: Central Greece
Characteristics:
- Body: light
- Acidity: medium
- Flavors: citrus, apple, pear
Regions: Central Greece
Food Pairings: Light dishes, Salads, Seafood
Vidiano
(Vee-dee-AH-no)
An ancient Cretan variety experiencing a renaissance. Produces elegant, aromatic wines with balanced acidity and a rich texture. Often considered one of Crete's most promising indigenous white varieties.
Origin: Crete, Greece
Characteristics:
- Body: Medium
- Acidity: Medium
- Flavors: Stone fruit, Peach, Apricot, Honey, Herbs
Regions: Crete
Food Pairings: Grilled fish, Seafood, Poultry, Cretan cheeses, Mediterranean salads
Red Grape Varietals
Agiorgitiko
(Ah-yor-YEE-tee-koh)
One of Greece's most noble red grape varieties, known for its soft tannins and versatility. Produces wines ranging from fresh, fruity styles to rich, age-worthy examples with complex character.
Origin: Nemea, Peloponnese, Greece
Characteristics:
- Body: Medium to Full
- Acidity: Medium
- Tannins: Medium
- Flavors: Red fruits, Plum, Spice, Vanilla
Regions: Nemea, Attica, Peloponnese
Food Pairings: Grilled meats, Moussaka, Pastitsio, Aged cheeses
Aidani Mavro
(Ay-dá-ni Má-vro)
Indigenous variety to Paros and Naxos that is a rare form of the Cycladic Aidani varietal which is normally white.
Origin: Cyclades, Greece
Characteristics:
- Body: medium
- Acidity: medium
- Tannins: medium
- Flavors: red fruits, herbs
Regions: Paros, Naxos
Food Pairings: Mediterranean dishes, Light meats, Seafood
Bekari
(Be-ká-ree)
A unique, rich grape from the mountains of Epirus (Western Greece). Sometimes blended with the Vlahiko grape. A varietal kept in existence by nomadic mountain shepherds.
Origin: Epirus, Greece
Characteristics:
- Body: full
- Acidity: medium
- Tannins: medium-high
- Flavors: mountain herbs, dark fruits, earthy
Regions: Epirus
Food Pairings: Lamb, Game, Mountain herbs
Limnio
(Leém-ñio)
The oldest red varietal on record, mentioned by Aristotle and Homer in ancient texts. This historic grape originates from the Greek island of Lemnos. Makes fruit forward red wines with silky tannins and great aging potential.
Origin: Lemnos, Greece
Characteristics:
- Body: Medium-Full
- Acidity: Medium
- Tannins: Medium
- Flavors: Red fruits, Herbs, Silky
Regions: Lemnos
Food Pairings: Red meats, Aged cheeses, Pasta
Mandilaria
(Man-di-la-ri-a)
A rare grape variety grown in the Cyclades and Crete regions of Greece. It is a Southern Aegean varietal that produces a light-bodied red wine with notes of strawberry and raspberry.
Origin: Southern Aegean, Greece
Characteristics:
- Body: Light
- Acidity: Medium
- Tannins: Low
- Flavors: Strawberry, Raspberry
Regions: Cyclades, Crete
Food Pairings: Red meats, Game, Aged cheeses
Mavrotragano
(Mahv-ro-trá-ga-no)
Indigenous to Santorini, this grape has a low yield and produces a deep red wine, fruity to the nose and tastes full of red currents, spices, opulent fruit and black cherries.
Origin: Santorini, Greece
Characteristics:
- Body: full
- Acidity: medium
- Tannins: high
- Flavors: red currants, spices, black cherries, opulent fruit
Regions: Santorini
Food Pairings: Red meats, Game, Aged cheeses
Romeiko
(Roh-meï-ko)
A light red-skinned variety grown mainly in the region of Chania, in Crete. Normally used in Blanc de Noir vinification to produce a wine that has citrus and grassy notes.
Origin: Crete, Greece
Characteristics:
- Body: light
- Acidity: high
- Tannins: low
- Flavors: citrus, grassy, light fruits
Regions: Chania, Crete
Food Pairings: Seafood, Light dishes, Appetizers
Vlahiko
(Vlá-hee-ko)
Cultivated in the mountains of Epirus, this is a rustic red grape, normally blended with Bekari.
Origin: Epirus, Greece
Characteristics:
- Body: medium-full
- Acidity: medium
- Tannins: medium-high
- Flavors: rustic, mountain herbs, dark fruits
Regions: Epirus
Food Pairings: Red meats, Game, Strong cheeses
Voudomato
(Vou–thó-ma-to)
Translates to 'the bull's eye' because of the large pink grapes the vine produces. This is a very rare varietal from Santorini that makes an excellent rosé with distinctive character and bright fruit flavors.
Origin: Santorini, Greece
Characteristics:
- Body: Light-Medium
- Acidity: Medium-High
- Tannins: Low
- Flavors: Rose, Light fruits, Floral
Regions: Santorini
Food Pairings: Seafood, Light meats, Summer dishes
Xinomavro
(Xee-nó-mahv-roh)
A bold and most popular red varietal in Northern Greece. Usually makes light colored red wine, but rich, full-bodied with notes of tomatoes and dark cherries. Known for its high acidity and tannic structure, it's often compared to Nebbiolo.
Origin: Northern Greece
Characteristics:
- Body: Full
- Acidity: High
- Tannins: High
- Flavors: Tomatoes, Dark cherries, Herbs
Regions: Macedonia, PDO Naoussa, PDO Amyntaio
Food Pairings: Red meats, Game, Aged cheeses