14 - Greece Flashcards
Describe the climate and topography of Greece
Climate
Mediterranean, long, hot summer + short, mild winters
Inland continental with extreme temps
Spring frost in N Greece
Sea breezes → crucial mod factor
Rainfall varies - Santorini very dry, other 400-700mm
Topography
Altitude due to mountainous
Flat plains E and central
Where is there more rainfall in Greece? Is irrigation allowed?
Mountainous N + E
Irrigation is often essential
water shortages
To what extent can you generalise about Greek soil?
Wide → generally poor apart from fertile plains
What size is the typical producer in Greece? Why?
Very small → sold to larger producers/co-ops
terrain requires handwork
Outline trends in vineyard management (5)
- Modernisation lend by large companies in 60/70s
- Passed onto small growers
- EU in 80’s → investment
- Traditional methods remain on smaller vineyards
- Irrigation important esp for int’l varieties
How are most vineyards in Greece trained?
Trellised - cordon-trained with VSP
Special bush-vines → Santorini
To what extent is organic viticulture practised?
widespread → hot, dry conditions
Which varieties are most in need of irrigation?
Int’l varieties → not adapted
What % of plantings are indigenous?
90%
How are many int’l varieties used in Greece?
Blended
Outline the differences and similarities between Savatiano, Roditis, and Assyrtiko. (3)
Similarities
- Best examples from old-bush-vines
- planted across Greece
- Savatiano and Roditis produce high yields + high vol wines and Retsina
- Assyrtiko and Roditis → high acid
Differences
- Savatiano known for drought resistance
- Assyrtiko best reputation → HQ
- Assyrtiko retains acid even at high ripeness
Describe the characteristics of Savatiano
- Drought resistant
- Capable of high volumes
- Retsina
- HQ old bush vines - citrus, pear, stone fruit, nutty
Describe the characteristics of Roditis (4)
- Widely planted
- Pink skinned
- High yields → cheap wine, retsina
- HQ from old bush vines → high acid, med body, melon
Describe the characteristics of Assyrtiko (4)
- High acid / alcohol → ageability
- Citrus, stone, tropical, flint + oak
- Sweet wines from dried grapes
Describe the characteristics of Moschofilero (4)
- Mantinia
- Pink skinned → rose from skin-contact
- Aromatic like Muscat
- High acid, light-bodied, 12%
Describe the characteristics of Malagousia (4)
- Modest plantings
- Med acid, med body
- Stone fruit, floral, herbal/herbaceous
Describe the characteristics of Agiorgitiko (4)
- Nemea
- light - full reds, rose, sweet
- Med acid, med-high tannin, med alcohol
- Red fruit, can be jammy, sweet spice
- Oak often used, sometimes new
Describe the characteristics of Xinomavro (3)
- Macedonia (Naoussa)
- Pale → oxidizes
- Similar to Nebbiolo
- High acid, grippy tannin,vegetal in youth → benefits from oak + bottle ageing
- flower, herb, spice, leather, earth
How can growers produce styles of Nebbiolo that are more approachable in youth? (4)
- Riper grapes
- Less extraction
- Oak ageing
- Blend with grapes like Merlot
What have been the main changes in Greek winemaking since the 1980s? (6)
- Volume Declined
- New tech
- oak esp. new oak
- old oak - more recently
- natural winemaking e.g. Gaia
- Lees contact on whites
How are Greek sweet wines made?
Sun-drying black or white grapes esp. Muscat
How is Retsina typically made? (3)
- Grapes from hot central planes
- Savatiano/Roditis
- Resin added to must and left on lees
- “Wine of Appellation by tradition” → controlled
Greek PDO’s account for what % of production?
Greek PGI account for what % of production?
PDOs - 20% with rules of grapes, winemaking and yields. Naoussa has an ageing requirement.
PGIs - 62% - allow int’l varieties
Describe the growing environment and wines of Macedonia
Large region → range of climates
- Mountains: continental, cool, 680mm, Naoussa and Amynteo → HQ Xinomavro, Chard + Sauvignon
- Plains: warm, Med, drier → rainshadow, fertile soils →higher vol PGIs →HQ BDX blends, Assyrtiko and Mala
Describe the growing environment and winemaking of Naoussa PDO
Growing environment
- SE slopes
- 150-400m → temp
- Best sites sheltered from N
- single-vineyard → terroir
Winemaking
- 100% Xinomavro: high acid + tannin, complex, ageable
- Large, old vats
- smaller barrels → more tannin
- Riper fruit + cold-soaking + whole-bunch → more colour, less tannin
Describe the growing environment and winemaking of Amynteo PDO
Growing environment
- Opposite Naoussa facing N → exposed to cool winds
- Higher altitude
- Lakes moderate temp but cause humidity
- Soil is fertile → yields need to be controlled
- Sprint frost
Winemaking
100% Xino - lighter body, less tannin and more floral
- Many old vines → phylloxera-free soil
Describe the growing conditions of the Peloponnese including any notable PDOs. Relate these conditions to the wine produced. (5)
Mediterranean, 400-900mm → wet or dry years can impact yield and quality
Mountainous high-altitude → moderates
Mantinia → 600m plateau, one of coolest regions → high acid, aromatic Moschofilero
Sea breezes → cooling e.g. Nemea → slow ripening of Agiorgitiko
Poor, rocky soils e.g. Nemea limit yield → ripeness
Lower altitude + flatter sites suitable for volume production outside PDOs
How does the range of altitudes in Nemea impact the style of wine produced?
Valley floor hot summers→ rapid ripening → inexp
Middle zone slows sugar ripening →greater phenolic ripeness → best quality
Upper zone very cool → Agioritiko can struggle to reach phenolic ripeness → high acid and unripe tannins → rosé/fresher reds with limited maceration
Why region of Greece is known for an especially long growing season? Why and how does this impact grape growing?
Mantinia
cold → 600m altitude
Moschofilero → high acid, low-med alcohol, med body, floral + spicy
Describe the growing environment of Santorini and how it impacts grape growing? (5)
Warm Med climate → rapid sugar ripening, low disease pressure → Assyrtiko retains acid
Strong winds → vines trained low in basket shape →labour
Very low rainfall →basket systems help trap moisture from morning fog, low-density
Low nutrient volcanic soils → low vigour + yield
No phylloxera → 400yrs old
Describe the wines produced in Santorini and any notable winemaking methods.
Dry Assyrtiko
- 75% of blend, single varietal common
- Citrus, stone fruit, tropical fruit, smoky honey →age
- High acid, med-high abv
- Good-out, mid-prem
Mainly cool SST ferment but producers experimenting with oak and lees
Vinsanto
- mainly Assyrtiko
- Raisins, coffee, chocolate
- Sweet (200-300 g/L), high acid
- VG-out, super-prem
- LH, sun dried for 2 weeks
- cask aged for min 2yrs with headspace
