Road Trip through the Wine Regions of Greece

PART A Nemea, Mantinia, Crete, Santorini, Kefalonia

Greece, a country with a rich winemaking tradition, offers a unique experience for wine lovers through its various wine regions. Among the most well-known and exciting areas are Nemea, Mantinia, Crete, Santorini, Attica, Central Greece, and Macedonia. Each of these regions has its own characteristics and climatic advantages, which are reflected in their wines. The road around these regions constitutes an unforgettable wine adventure, highlighting the great varieties and traditional cultivation methods from which the best Greek wines originate. The first part of our road trip will cover: Nemea, Mantinia, Crete, Santorini, and Kefalonia, while the second part, in a few days, will cover: Attica, Central Greece and Thessaly, Macedonia, and Thrace.

Nemea: The Mythical Land of Hercules

Nemea, one of Greece’s most historic wine regions, is located in the southern Peloponnese. The area is internationally known for producing red wine from the Agiorgitiko variety. The climate in Nemea is mild, with many sunny days and significant rainfall in the winter, which is ideal for cultivating this variety. The vineyards here are planted at altitudes reaching up to 900 meters, ensuring exceptional quality grapes. The traditional cultivation method includes “vine growing on slopes,” meaning cultivation on sloped land that allows proper water drainage and healthy plant growth. Agiorgitiko is a wine with a deep red color and fruity flavors, with notes of violets and spices.

Mantinia: White Wine from the Top of the Peloponnese

Mantinia is known for its white wines, particularly the Moschofilero. The region is located in mountainous Arcadia, at altitudes of up to 650 meters. The region’s cooler climate compared to other areas in the Peloponnese provides unique aromatic characteristics and flavors to Moschofilero grapes. Moschofilero is a white wine with strong floral and fruity aromas, usually served chilled. The cultivation in Mantinia is traditional, following low-yield practices to produce high-quality grapes. The region’s climate and soil favor the development of this variety, and the vine-growers prefer organic methods to protect the environment.

Crete: The Paradise of Indigenous Varieties

Crete is perhaps the most diverse wine region in Greece, with local varieties found nowhere else in the world. Here, vine-growers cultivate varieties such as Kotsifali, Mandilari, and Vidiano. Crete is the island where the combination of climate, soil, and winemaking traditions offers unique wines. The cultivation of vines on Crete takes place in vineyards stretching from the beach to the mountains, at altitudes from 200 to 1,200 meters. Cretan vine-growers use traditional cultivation methods, such as planting vines at distances that allow good air circulation, and applying natural fertilizers and organic methods. The wines of Crete are rich in flavor and aroma, with red varieties offering full, rich flavors and whites being fresh and aromatic.

Santorini: Winemaking in the Volcanic Soil

Santorini, known for its unique geology and volcanic soils, provides the ideal environment for cultivating the Assyrtiko variety. The vines are planted in circular formations that protect the plants from the island’s strong winds, and the lack of moisture enhances the quality of the grapes. Assyrtiko is a white variety that produces wines with high acidity and a full body, with aromas of citrus and iodine from the sea. Cultivation on the island requires great care and craftsmanship, with traditional methods still being used today. Santorini’s vine-growers use the “kouloura” technique (circular planting) to protect the vines from the weather and achieve the best quality grapes.

Kefalonia: The Magic of the Ionian Vineyard

Kefalonia, the largest island in the Ionian Sea, is a region with an incredibly rich history and winemaking traditions. With the island’s climate, characterized by mild temperatures, and its variety of soils, Kefalonia is ideal for cultivating vines and producing high-quality wines. Kefalonia is known for its indigenous varieties, with the most famous being Robola, which is synonymous with the island’s viticulture and is considered the flagship of Kefalonian winemaking. In addition to Robola, other varieties such as Kotsifali, Mavrodaphne, and Muscat are also cultivated, producing excellent wines with distinct flavors and aromas.

Robola: The Silver of the Ionian

Robola is the most recognizable variety of Kefalonia and is considered one of Greece’s best white wines. It is a variety grown mainly in the island’s mountainous areas, at altitudes of 500-800 meters, where the climate and soil provide ideal conditions for its development. Robola thrives in barren, limestone soils, and its grapes produce wines with high acidity, fresh taste, and strong aromatic characteristics that evoke citrus and fresh flowers. Robola wine is usually dry, with a fresh and crisp flavor, making it an ideal accompaniment to seafood and fish. Kefalonia’s Robola also has the ability to age successfully, evolving its complexity and offering more intense flavors and aromas after years of aging.

Mavrodaphne: The History of Red Wine

Mavrodaphne is a red variety that, apart from the Peloponnese, is also cultivated in Kefalonia, producing wines with intense fruit flavors, rich color, and taste. This variety is generally known for its sweet wines, which are produced using the semi-dried grape technique, but it also produces dry wines with velvety tannins and flavors reminiscent of black fruits and spices. Mavrodaphne is perfect for pairing with meat dishes and strongly flavored foods.

Climatic Conditions and Viticulture in Kefalonia

Kefalonia has a Mediterranean climate, with mild winters and warm summers. The influence of the sea creates strong temperature fluctuations, which enhance the aromatic characteristics of the grapes. Viticulture on the island takes place at various altitudes, from the coastal areas to the mountains, offering a wide range of terroirs that showcase the diversity of the island’s wines. Kefalonia’s vine-growers follow traditional cultivation methods, and in recent years, there has been a trend toward using organic methods and a growing awareness of sustainability. Kefalonia is also a region where viticulture and winemaking are becoming increasingly modern, with many new wineries investing in modern equipment and innovative techniques to improve the quality of their wines.

Wine Tourism in Kefalonia

Kefalonia is an excellent place for wine lovers to explore wine tourism. Visitors can tour the island’s vineyards, visit wineries, and taste the local wine varieties. Kefalonia’s gastronomy, which includes fresh seafood, local meats, and traditional dishes, pairs perfectly with the island’s wines, offering a complete tasting experience. Kefalonia, with its natural beauty, mild climate, and exceptional winemaking, is one of Greece’s most interesting wine tourism destinations. The variety of landscapes, from lush valleys to shores with crystal-clear waters, blends beautifully with the rich wine tradition and the wonderful local wines.

Greek Wines: A Journey of Incredible Flavors

Greece is an endless winemaking journey, with variety, history, and unique vineyards. From the historic regions of Nemea to the modern and dynamic areas of Central Greece, Macedonia, Thrace, and the islands of the Aegean and Ionian Seas, Greek winemaking is constantly evolving, with heritage and traditions uniting the different regions. The road trip through Greece’s wine regions is not just a tour but an experience filled with flavors, aromas, and history.