Greece Flashcards
Where are Greeces vineyards located, and what is the general climate?
At latitudes between 34-42°N.
Mediterranean with long, hot summers (usually over 30°C and reaching 45°C in some years), and short, mild winters.
Inland the climate turns increasingly continental: summer temperatures are even hotter and winter can drop below freezing. Spring frosts can be a problem in these areas, especially northern Greece.
What range of climates does Greece have to offer?
Very wide. It’s a mountainous country, so many vineyards are planted at altitude to moderate temperatures.
In some places, such as Amynteo and Mantinia, it can be cool enough that grapes don’t fully ripen, depending on variety.
There are flatter areas, most notably the plains of Eastern Macedonia and central Greece; these areas are hotter, although, towards the coast which acts as another moderating influence.
What is the climate like on Greek Islands?
Vineyards are a common sight. Strong, onshore winds especially on the Cyclades islands, eg Santorini, are a constant threat.
These can stop photosynthesis, interrupting flowering and berry-set and delay ripening, and be strong enough to destroy unprotected vines. They are also very dry and increase water stress.
What is rainfall like throughout Greece?
Levels vary. Santorini is exceptionally dry, but the averages in other regions range from 400-700 mm. Generally, little or no rain falls in the growing season, except the mountainous area in the North and west.
Water stress is therefore common and irrigation essential, where water resources allow.
What is the soil generalisation for Greece?
Wide range, with plantings on everything from limestone to volcanic. Even within small areas numerous soil types can be found.
Apart from fertile plains, the soils are low in fertility. Farmers usually keep their fertile soils for more lucrative or demanding crops, leaving the less fertile land for olives and vines.
While this means yields have traditionally been low, many Greek vineyards have ended up on soils that are now viewed as ideal for the production of high quality and characterful wines.
What is the area under vine, and the average vineyard size? What effect does this have on viticulture?
In 2018, there were 106,000 ha. Only around 61,500ha of those vineyards produce grapes for wine, the rest are for table grapes and drying grapes/raisins.
Very small, 0.5ha. Many growers sell to larger producers or co-operatives, or produce small volumes to sell locally.
The size of these vineyards, alongside often tricky terrain, means they’re still mostly worked by hand.
What is the current state of Greek viticulture?
A mixture of traditional and modern.
The large companies began modernising in the 1960s and 70s, sharing their expertise to the smaller growers and producers who supplied them.
The industry really began to advance when Greece joined the EU in 1981 and gained access to funding. Many of the new generation had studied viticulture and gained experience in other parts of the world, yet they realise that retaining some of the more traditional methods can allow them to create distinctive wines.
What is Greeces’ stance on organic viticulture?
The hot, dry conditions make it very suitable for biodynamic, too.
Many growers have practised organic for centuries; the use of chemicals is a relatively recent occurrence.
At the same time, a growing number have gained organic certification and are experimenting with biodynamic techniques.
What is typical vineyard management?
Majority are trellised, usually cordon trained with VSP.
In some places, specific trellis and pruning systems have been developed over the centuries to suit local conditions, in particular Santorini to cope with high winds and low rainfall.
What is the stance on irrigation?
Permitted, and mostly used for international varieties such as Cab and Merlot, as a lot of the local varieties have developed a natural higher tolerance to drought.
The water holding capacity of the soil is a key influence.
The irrigation system used is always drip.
How many indigenous varieties are found in Greece? How are they viewed by producers?
Indigenous varieties account for 90% of plantings.
The precise number is unknown, and new ones are being discovered all the time: estimates suggest around 300. Many of these are found on a very small scale in small areas, but around 60 are grown in significant amounts.
Producers recognise these offer a point of difference for Greek wines on the export markets.
When did international varieties get introduced? Why were they brought in?
The late 1980s, prompted by demand for these wines in the domestic market and also by a concern, on the part of producers looking to export, that foreign consumers would be willing to buy wines made from grapes they hadn’t heard of and struggled to pronounce.
Which style of international varieties has proven popular?
Some producers have made successful single varietal Chard, Sauvignon, Merlot, Syrah and Cab, but these wines were most often used in blends with local varieties to offer something recognisable on the label.
A number of these have been particularly popular, eg, Sauvignon with Assyrtiko, and Merlot with Xinomavro.
What is the most planted variety in Greece? What is its profile?
Savatiano, at over 10,000 ha.
It has long been viewed as the workhorse of central Greece, largely due to drought resistance.
It’s mainly used to produce large volumes of inexpensive wine, and is also the most common ingredient in Retsina.
Its reputation is starting to grow with some very good examples from low yielding, dry farmed bush vines.
The wines have subtle aromas of citrus, pear and stone fruit, with a nutty character with age.
What is the second most planted variety in Greece, and what is its profile?
Roditis. Widely grown throughout Greece.
Similar to Moscholifero, Roditis is pink skinned.
High yielding, which has made it popular.
Mainly used for high volume wines and a blending ingredient for Retsina, though its reputation is improving thanks to higher quality wines being made at altitude and from old vines, for example in some areas of the Peloponnese.
The best examples have high acidity, medium body and flavours of ripe fruit, such as melon.
