Greece Flashcards
What are the regions of Greece?
Thrace Macedonia Epirus Thessalia Central Greece (Sterea Ellada) Peloponnese Ionian Islands Aegean Islands Crete
PGI regions of Greece?
PGI Regional Wines: Thrace
PGI District Wines: Evros
PGI Area Wines: Avdira, Ismaros
PDO regions of Macedonia
Amynteo PDO
Goumenissa PDO
Naoussa PDO
Slopes of Meliton PDO
PGI regions of Macedonia
PGI Regional Wines: Macedonia
PGI District Wines: Drama, Florina, Grevena, Halkidiki, Imathia, Kastoria, Kavala, Kilkis, Kozani, Pella, Pieria, Serres, Thessaloniki
PGI Area Wines: Adriani, Agora, Epanomi, Mount Athos, Nea Messimvria, Pangeon, Siatista, Sithonia, Slopes of Paiko, Slopes of Vertiskos, Velventos
Amynteo PDO regulations
Region: Florina
Communes of Production: Amynteo, Agios Panteleimon, Klidi, Xino Nero, Petres, Rodonas, Fanos, Aetos, Agrapidies, Anargyri, Pedino, Antigonos, Vegora, Levea, Variko
Styles:
Sparkling Rosé (Dry and Semi-Sweet)
Rosé
Dry Red
Authorized Varieties: 100% Xinomavro
Minimum Potential / Actual Alcohol: 10.5%
Residual Sugar: Dry Red/Dry Rosé: max 4 g/l Sparkling Rosé: 17 - 32 g/l Sparkling Rosé Semi-Sweet: 32 - 50 g/l Minimum Total Acidity: 3.5 g/l Maximum SO2: Dry Red: 150 mg/l Sparkling Rosé: 185 mg/l Dry Rosé: 200 mg/l Maximum Fermentation Temperature: Dry and Sparkling Rosé: 20 ° C Dry Red: 30 ° C
Aging Requirements:
Επιλεγμένος (“Selected”) or Réserve: These terms are only allowed for dry wines, and are interchangeable. The minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος (“Specially Selected”) or Grande Réserve: Also interchangeable and authorized only for dry wines. The minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.
Additional Requirements:
Sparkling wine may be produced in the Traditional Method or in Tank.
Sparkling wine requires a minimum 3.5 atm of pressure.
Maximum Yields: 10 tons/ha
Other Spellings: Αμύνταιο / Amynteo
OPAP Established: 1972
Goumenissa PDO regulations
Region: Kilkis
Communes of Production: Goumenissa, Gerakonas, Griva, Karpi, Pentalofo, Stathis, Filyria, Gorgopi, Polypetro
Styles:
Dry Red
Authorized Varieties: Xinomavro, Negoska (20% minimum)
Minimum Potential / Actual Alcohol: 11.5%
Residual Sugar: 0 - 4 g/l
Minimum Total Acidity: 3.5 g/l
Maximum SO2: 150 mg/l
Maximum Fermentation Temperature: 30 ° C
Aging Requirements:
Επιλεγμένος (“Selected”) or Réserve: These terms are only allowed for dry wines, and are interchangeable. The minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος (“Specially Selected”) or Grande Réserve: Also interchangeable and authorized only for dry wines. The minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.
Additional Requirements:
Vines may be trained in a Goblet or Double Cordon style and may only be harvested after 4 years of age.
Maximum Yields: 10 tons/ha
Elevation: minimum 150m
Other Spellings: Γουμένισσα / Goumenissa
OPAP Established: 1979
Naoussa PDO regulations
Region: Imathia
Communes of Production: Naoussa, Giannakohori,
Stenimahos, Rhodochori, Kopanos, Lefkadia, Marina, Trilofos, Fytia
Styles:
Dry Red
Semi-Dry Red
Semi-Sweet Red
Authorized Varieties: Xinomavro
Minimum Potential / Actual Alcohol: 11% Residual Sugar: Dry Red: 0 - 4 g/l Semi-Dry Red: 4.5 - 17.5 g/l Semi-Sweet Red: 17.5 - 45 g/l Minimum Total Acidity: 3.5 g/l Maximum SO2: Dry Red: 150 mg/l Semi-Dry Red/Semi-Sweet Red: 200 mg/l Maximum Fermentation Temperature: 30 ° C
Aging Requirements:
Επιλεγμένος (“Selected”) or Réserve: These terms are only allowed for dry wines, and are interchangeable. The minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος (“Specially Selected”) or Grande Réserve: Also interchangeable and authorized only for dry wines. The minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.
Maximum Yields: 10 tons/ha
Other Spellings: Νάουσα / Naoussa
OPAP Established: 1971
Slopes of Meliton PDO regulations
Region: Halkidiki (single producer appellation for Domaine Carras)
Communes of Production: Neos Marmaras
Styles:
Dry White Wine
Dry Red Wine
Authorized Varieties:
Red: Cabernet Sauvignon, plus Lemnio and Cabernet Franc
White: Roditis, Assyrtiko, plus Athiri
Minimum Potential / Actual Alcohol: Dry White Wine: 11% Dry Red Wine: 11.5% Residual Sugar: maximum 4 g/l Minimum Total Acidity: 3.5 g/l Maximum SO2: Dry White Wine: 200 mg/l Dry Red Wine: 150 mg/l Maximum Fermentation Temperature: Dry White Wine: 20 ° C Dry Red Wine: 30 ° C
Aging Requirements:
Επιλεγμένος (“Selected”) or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle for white. For red the minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος (“Specially Selected”) or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle. For red the minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.
Maximum Yields: 8 tons/ha
Elevation: 100m - 350m
Other Spellings: Πλαγιές Μελίτωνα / Slopes of Meliton / Plagies Melitona
OPAP Established: 1982
Epirus PDO Regions
Zitsa PDO
Zitsa PDO regulations
Region: Ioannina
Communes of Production: Zitsa, Protopapas, Karitsa
Ligopsia Klimatia, Gavrisioi
Styles:
Dry White
Sparkling White Dry / Semi Dry
Authorized Varieties: 100% Debina
Minimum Potential / Actual Alcohol: Dry White: 11% Sparkling White: 11% / 11.5% Residual Sugar: Dry White: max. 4 g/l Sparkling White Dry: 17 - 32 g/l Sparkling White Semi Dry: 32 - 50 g/l Minimum Total Acidity: 4.8 g/l Maximum SO2: Dry White: 200 mg/l Sparkling White: 185 g/l Maximum Fermentation Temperature: 20 ° C Minimum Pressure: Sparkling White: 3.5 atm
Aging Requirements:
Επιλεγμένος (“Selected”) or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle for white.
Ειδικά Επιλεγμένος (“Specially Selected”) or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle.
Additional Requirements:
Sparkling wine may be produced in the Traditional Method or in tank.
Maximum Yields: 10 tons/ha
Elevation of Plantings: 500m - 700m
Other Spellings: Ζίτσα / Zitsa
OPAP Established: 1972 (last updated 1995)
PGI Regions of Epirus
PGI Regional Wines: Epirus
PGI District Wines: Ioannina
PGI Area Wines: Metsovo
PDO regions of Thessalia
Anchialos PDO
Messenikola PDO
Rapsani PDO
PGI Regions of Thessalia
PGI Regional Wines: Thessalia
PGI District Wines: Karditsa, Magnissia
PGI Area Wines: Elassona, Krania, Krannonas, Meteora, Tyrnavos
Anchialos PDO regulations
Region: Magnissia
Communes of Production: Nea Anchialos, Aidini, Mikrothives, Krokio
Styles:
Dry White
Semi-Dry White
Semi-Sweet White
Authorized Varieties:
Minimum 75% Roditis, maximum 25% Savvatiano
Minimum Potential / Actual Alcohol: 10.5% Residual Sugar: Dry White: 0 - 4 g/l Semi-Dry White: 4.5 - 17.5 g/l Semi-Sweet White: 17.5 - 45 g/l Minimum Total Acidity: Dry White: 4.5 g/l Semi-Dry White/Semi-Sweet White: 3.5 g/l Maximum SO2: Dry White: 200 mg/l Semi-Dry White/Semi-Sweet White: 250 g/l Maximum Fermentation Temperature: 20 ° C
Aging Requirements:
Επιλεγμένος (“Selected”) or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle for white.
Ειδικά Επιλεγμένος (“Specially Selected”) or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle.
Maximum Yields: 12 tons/ha
Other Spellings: Αγχίαλος / Anchialos
OPAP Established: 1971
Messenikola PDO regulations
Region: Karditsa
Communes of Production: Moschatou, Mesenikola, Morfovouni
Styles: Dry Red
Authorized Varieties:Minimum 70% Mavro Mesenikola, maximum 30% combined Syrah and Carignan
Minimum Potential / Actual Alcohol: 11% Residual Sugar: max. 4 g/l Minimum Total Acidity: 3.5 g/l Maximum SO2: 150 mg/l Maximum Fermentation Temperature: 30 ° C
Aging Requirements:
Επιλεγμένος (“Selected”) or Réserve: These terms are only allowed for dry wines, and are interchangeable. The minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος (“Specially Selected”) or Grande Réserve: Also interchangeable and authorized only for dry wines, the minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.
Additional Requirements:
Mavro Mesenikola and Carignan must be head-trained or in Cordon Royat. Syrah must be head-trained or in Double Guyot.
Maximum Yields: 12 tons/ha
Other Spellings: Μεσενικόλα / Mesenikola
OPAP Established: 1994
Rapsani PDO regulations
Region: Larissa
Communes of Production: Rapsani, Pyrgetos, Lower Olympus, Ambelakia
Styles: Dry Red (Red, Reserve, Grand Reserve)
Authorized Varieties: Xinomavro, Krassato, Stavroto (Ambelakiotiko) (traditionally planted 1/3 each)
Minimum Potential / Actual Alcohol: 11% Residual Sugar: Red: 0 - 4 g/l Reserve/Grand Reseve: 0 - 2.5 g/l Minimum - Maximum Total Acidity: 5 g/l - 6.5 g/l Maximum SO2: 150 mg/l Fermentation Temperature: 27 - 28° C
Aging Requirements:
Επιλεγμένος (“Selected”) or Réserve: These terms are only allowed for dry wines, and are interchangeable. The minimum time is 2 years with a minimum 12 months in barrel and 6 months in bottle.
Ειδικά Επιλεγμένος (“Specially Selected”) or Grande Réserve: Also interchangeable and authorized only for dry wines, the minimum time is 4 years with a minimum 18 months in barrel and 18 months in bottle.
Additional Requirements:
Maceration time: 12 - 15 days
Harvested is done with food grape plastic boxes capable for holding no more than 20kg of grapes.
Malolactic fermentation is to be done in oak barrels.
Maximum Yields: 10 tons/ha
Other Spellings: Ραψάνη / Rapsani
OPAP Established: 1971
Central Greece (Sterea Ellada)
PGI Regional Wines: Central Greece
PGI District Wines: Attiki (Attica), Evia
PGI Area Wines: Located in the district of Attiki: Anavyssos Gerania Ilion Koropi Markopoulo Pallini Peanea Slopes of Kitherona (located in both Attiki and Viotia) Slopes of Pendeliko Spata Vilitsa
Located in the district of Evia:
Karystos
Lilantio Pedio
Ritsona
Located in the district of Fthiotida: Martino Opountia Lokrida Parnassos (located in both Fthiotida and Fokida) Slopes of Knimida Valley of Atalanti
Located in the district of Viotia:
Slopes of Parnitha
Slopes of Kitherona (located in both Attiki and Viotia)
Thebes (Thiva)
PGI Traditional Appellation Retsina Designations in Central Greece
PGI District Retsina: Attiki (Attica), Evia, Viotia
PGI Area Retsina: Karystos, Megara, Mesogeia, Markopoulo, Koropi, Pallini, Peanea, Pikermi, Spata, Ritsona, Thebes (Thiva), Yaltra, Chalkis
Peloponnese PDO regions
Nemea PDO Mantinia PDO Patras PDO Monemvassia-Malvasia PDO Mavrodaphne of Patras PDO Muscat of Patras PDO Muscat of Rio Patras PDO
Peloponnese PGI Regions
PGI Regional Wines: Peloponnese
PGI District Wines: Achaia, Argolida, Arkadia, Ilia, Korinthos, Messinia
PGI Area Wines: Klimenti, Letrina, Pisatis, Pylia, Egialia, Petroto, Tegea, Trifilia
Nemea PDO regulations
Region: Peloponnese (Korinthia, Argolida)
Villages of Production:
Korinthia: Nemea, Aidonia, Ancient Nemea, Ancient Kleones, Galatas, Daphne, Kastraki, Koutsi, Leonti, Petri, Bozika, Titani, Asprokambos, Kefalari, and Psari
Argolida: Malandreni, Gymno
Styles:
Dry Red Wines
Semisweet Red Wines (produced by stopping fermentation or by adding must concentrate to dry wines)
Vin Doux (Sweet Vin de Liqueur, produced by adding spirit to the must prior to fermentation)
Vin Doux Naturel (Sweet Fortified Red Wines, produced by adding the spirit to the must during fermentation)
Sweet Dried Grape Wines
Authorized Varieties: 100% Agiorgitiko
Minimum Potential / Actual Alcohol: Dry/Semisweet Wines: 11% / 11% Vin Doux: 13% / 15-22% Vin Doux Naturel: 14% / 15-22% Dried Grape Wines: 14% (17.6% after drying) / 9% Maximum Residual Sugar: Dry Wines: 4 g/l Semisweet Wines: 17.5-45 g/l Minimum Total Acidity: 3.5 g/l Maximum Fermentation Temperature: 30° C (86° F)
Aging Requirements:
Επιλεγμένος (“Selected”) or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 2 years, including at least 12 months in oak barrels and 6 months in bottle.
Ειδικά Επιλεγμένος (“Specially Selected”) or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 4 years of aging, including a minimum 18 months in oak barrels and 18 months in bottle.
Maximum Yields: 12,000 kg/ha Dry/Semisweet Wines: 96 hl/ha Vin Doux: 114.4 hl/ha Vin Doux Naturel: 99 hl/ha Dried Grape Wines: 75.6 hl/ha OPAP Established: 1971 (last modified 2005)
Mantinia PDO regulations
Region: Peloponnese (Arcadia)
Communes of Production: Tripoli, Agios Vasilios, Agios Konstantinos, Merkovouni, Pelagos, Skopi, Daphne, Agiorgitika, Zevgolatio, Neochori, Partheni, Steno, Kandila, Levidi, Orhomenos, Paleopyrgos, Artemisio, Kapsia, Loukas, Nestani, Pikerni, Saga, Simiades, Lithovounia
Styles:
Dry White Wines (or Vin Gris style, accomplished through skin contact)
Sparkling White Wines (Brut Nature, Extra Brut, Brut, Extra Sec, Sec, Demi-Sec, Doux)
Authorized Varieties: Min. 85% Moschofilero, plus Asproudes
Minimum Potential / Actual Alcohol: 11% / 11%
Residual Sugar (Dry White Wines): 0-4 g/l
Minimum Total Acidity:
Dry Whites: 5.0 g/l
Sparkling Wines: 5.5 g/l
Maximum Fermentation Temperature (Dry White Wine): 20° C (68° F)
Sparkling Wine Requirements:
Wines may be produced by either the traditional method or by the cuve close method.
Wine must have a minimum 3.5 atm of pressure
Aging Requirements:
Επιλεγμένος (“Selected”) or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle.
Ειδικά Επιλεγμένος (“Specially Selected”) or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle.
Maximum Yields: 11,000 kg/ha; 66 hl/ha
OPAP Established: 1971 (last modified 2011)
Patras PDO regulations
Region: Achaia
Communes of Production: Aeges, Vela, Monastiri, Oasi, Seliana, Senevros, Chrysambela or Chrysanthio, Daphnes, Koumaris, Mavriki, Melissia, Paraskevi, Pteri, Selinounda, Hatzis, Akrata, Ambelos, Valimi, Voutsimos, Kalamia, Platanos and Paralia Platanou, Ano Diakopto, Diakopto, Zahloritika, Kerynia, Mamousia, Trapeza, Elaeohori, Ano & Kato Salmeniko, Arravonitsa, Damakini, Erinaeos & Neos Erinaeos, Plataniotissa, Velitses, Mihoyo, Ano Syhena, Elikistra, Mira, Souli, Haradro, Ano & Kato Kastritsi, Argyra, Pititsa, Sella, Agios Konstantinos, Alsos, Verino, Graikas, Grigoris, Dimitropoulo, Doukaneyka, Krini, Lakkos, Loggos, Mageiras, Myrovrisi, Neratzies, Rododaphne, Selianitika, Toumba, Aghia Varvara, Agia Marina, Drosia, Erymanthia, Kalfas, Manesi, Roupakia, Skiadas, Skouras, Spartia, Chiona, Ano Starohori, Vasiliko, Elliniko, Kritharakia, Mirali, Halandritsa, Galaneika, Ganeyika, Kato Mazaraki, Mitopoli, Portes, Santameri, Flokas, Haravgi, Avrami, Agios Georgios, Bouteika, Ano Mazaraki
Styles:
Dry White Wine
Semi-Dry White Wine
Semi-Sweet White Wine
Authorized Varieties: 100% Roditis
Minimum Potential / Actual Alcohol: 11% Residual Sugar: Dry White Wine: maximum 4 g/l Semi-Dry White Wine: 4.5 - 17.5 g/l Semi-Sweet White Wine: 12 - 45 g/l Minimum Total Acidity: Dry White Wine: 4.5 g/l Semi-Dry White Wine/Semi-Sweet White Wine: 3.5 g/l Maximum SO2: Dry White Wine: 200 mg/l Semi-Dry White Wine/Semi-Sweet White Wine: 250 mg/l Maximum Fermentation Temperature: 20 ° C
Aging Requirements:
Επιλεγμένος (“Selected”) or Réserve: These terms are only allowed for dry wines, and are interchangeable. Selected/Réserve wines must age for a minimum 1 year, including at least 6 months in oak barrels and 3 months in bottle for white.
Ειδικά Επιλεγμένος (“Specially Selected”) or Grande Réserve: Also interchangeable and authorized only for dry wines, these terms require at least 2 years of aging, including a minimum 1 year in oak barrels and 6 months in bottle.
Maximum Yields: 12 tons/ha
Other Spellings: Πάτρα / Patra
OPAP Established: 1972
