14 - Greece

Question 1

Describe the climate and topography of Greece

Answer 1

Climate

Mediterranean with long, hot summer (>30c) and short, mild winters

Inland is more continental with extreme temps - 45c in summer

Spring frost an issue in northern Greece

Sea breezes are a crucial moderating factor

Rainfall varies - Santorini is very dry, other regions 400-700mm with little/no rain during the growing season

Topography

Altitude due to mountainous e.g. Amyndeon and Mantinia

Flat plains e.g. eastern Macedonia and central Greece

Question 2

Where is there more rainfall in Greece? Is irrigation allowed?

Answer 2

Mountainous areas in north and west

Irrigation is often essential

Although increased water shortages

Question 3

To what extent can you generalise about Greek soil?

Answer 3

Wide variety of soil but generally poor apart from fertile plains

Vines and olives tend to be planted on the poorest soils –> low yields / high quality

Question 4

What size is the typical producer in Greece? Why?

Answer 4

Very small - 0.5ha –> grapes sold to larger producers/co-ops or produce wine for local consumption

The mountainous terrain that requires handwork

Question 5

Outline trends in vineyard management (5)

Answer 5

Modernisation lend by large companies in 60/70s

Expertise passed onto small growers who supplied them

Accession to EU in 1981 improved investment e.g. machine harvesters

Traditional methods remain especially on smaller vineyards e.g. hand harvesting, bush vines

Irrigation important esp for int’l varieties

Question 6

How are most vineyards in Greece trained?

Answer 6

Trellised - cordon-trained with VSP

Special bush-vines used in places like Santorini

Question 7

To what extent is organic viticulture practised?

Answer 7

Fairly widespread given hot, dry conditions limited the need for sprays

Question 8

Which varieties are most in need of irrigation?

Answer 8

Int’l varieties that are not adapted to the dry climate e.g. Cab Sauv or Merlot

Question 9

What % of plantings are indigenous?

Answer 9

90% - 60 of which are grown in significant amounts

Question 10

How are many int’l varieties used in Greece?

Answer 10

Blended in small amounts with larger quantities of Greek varieties e.g. Sauvignon Blanc + Assyrtiko

Question 11

What are the nine most widely planted grape varieties in Greece?

Answer 11

Question 12

Outline the differences and similarities between Savatiano, Roditis, and Assyrtiko. (3)

Answer 12

Similarities

• Best examples of all three from old-vines / bush-vines
• All three are planted across Greece
• Savatiano and Roditis produce high yields
• Savatiano and Roditis are both used for high vol wines and Retsina
• Assyrtiko and Savatiano have high acid

Differences

• Savatiano is especially known for its drought resistance
• Assyrtiko has best reputation for HQ
• Assyrtiko retains acidity even at very high levels of ripeness and often has high ABV

Question 13

Describe the characteristics of Savatiano

Answer 13

• Drought resistant
• Capable of high volumes
• Mainly for Retsina
• HQ from dry-farmed / bush vines - citrus, pear, stone fruit, nutty

Question 14

Describe the characteristics of Roditis (4)

Answer 14

• Widely planted
• Pink skinned
• High yields –> cheap wine, retsina
• HQ from Pelo -> high acid, med body, melon

Question 15

Describe the characteristics of Assyrtiko (4)

Answer 15

• Widely planted
• High acid / alcohol –> ageability
• Citrus, stone, tropical, flint + oak for Nykteri styles
• Sweet wines from dried grapes

Question 16

Describe the characteristics of Moschofilero (4)

Answer 16

• Mainly from Mantinia in Pelo
• Pink skinned –> rose from skin-contact
• Aromatic - citrus, floral, spice (like Muscat)
• High acid, light-bodied, 12%

Question 17

Describe the characteristics of Malagousia (4)

Answer 17

• Modest plantings across Greece
• HQ in various vessels
• Med acid, med body
• Stone fruit, floral, herbal/herbaceous (cooler sites)

Question 18

Describe the characteristics of Agiorgitiko (4)

Answer 18

• Mainly Pelo esp. Nemea PDO
• Range of styles from light to full reds, rose, sweet
• Med acid, med-high tannin, med alcohol
• Red fruit, can be jammy, sweet spice
• Oak often used, sometimes new

Question 19

Describe the characteristics of Xinomavro (3)

Answer 19

• Grown throughout Greece, best in Macedonia (Naoussa)
• Pale-coloured –> bricks rapidly
• High acid, grippy tannin and vegetal in youth –> benefits from oak and bottle ageing –> flower, herb, spice, leather, earth

Question 20

How can growers produce styles of Nebbiolo that are more approachable in youth? (4)

Answer 20

1. Riper grapes
2. Less extraction
3. Oak ageing
4. Blend with grapes like Merlot

Question 21

What have been the main changes in Greek winemaking since the 1980s? (6)

Answer 21

1. Decline in volume - down 25% since 1990
2. New tech - modern press, temp control, SST
3. Use of oak esp. new oak for both red and whites
4. Use of more old oak - more recently
5. Use of wild yeast, less extraction, amphorae - more natural winemaking e.g. Gaia
6. Lees contact on whites

Question 22

How are Greek sweet wines made?

Answer 22

Sun-drying black or white grapes esp. Muscat

Question 23

How is Retsina typically made? (3)

Answer 23

• Grapes from hot central planes made with Savatiano or Roditis, HQ examples may use Assyrtiko
• Resin added to must and left on lees for <1 week –> subtle resin character
• “Wine of Appellation by tradition” with min acid, alcohol and controlled amount of resin

Question 24

Greek PDO’s account for what % of production?

Greek PGI account for what % of production?

Answer 24

PDOs - 20% with rules of grapes, winemaking and yields. Naoussa has an ageing requirement.

PGIs - 62% of Greek wine - allow int’l varieties

Question 25

Describe the growing environment and wines of Macedonia

Answer 25

A large region with a range of climates

• Mountains: continental, relatively cool, some rain around 680mm, home to leading PDOs Naoussa and Amynteo –> HQ Xinomavro, Chard + Sauvignon
• Plains: warm, Mediterranean, drier due to rainshadow of mountains, fertile soils –> higher vol production from PGIs –> HQ BDX blends, Assyrtiko and Mala

Question 26

Describe the growing environment and winemaking of Naoussa PDO

Answer 26

Growing environment

• SE slopes of Mount Vermio, 150-400m –> temp
• Best sites sheltered from strong and cold winds from the north
• Many winemakers exploit the diversity of terroir to make single-vineyard wines

Winemaking

• 100% Xinomavro: high acid + tannin, complex, ageable
• Large, old vats –> smaller oak barrels which give more tannin
• Riper fruit + cold-soaking + whole-bunch gives more colour and less tannin
• Some rose and Xino/Merlot outside PDO

Question 27

Describe the growing environment and winemaking of Amynteo PDO

Answer 27

Growing environment

• Opposite side of Mount Vermio to Naoussa facing north –> exposed to cool winds
• Higher altitude 570-750m
• Lakes moderate temp but cause humidity
• Soil is relatively fertile –> yields need to be controlled
• Sprint frost

Winemaking

100% Xino - lighter body, less tannin and more floral but varies

• Many old vines due to phylloxera-free soil
• Riper styles being made too
• Xino/Merlot blends outside PDO