Αχαΐα (Achaia)
Styles
Principal grape varieties
AssyrtikoCabernet-SauvignonRoditisMavrodaphneMuscat À Petits Grains BlancsCabernet-FrancSauvignon BlancMerlotRiesling (Riesling Weiss)ChardonnayΡομπόλα Β (Rompola B)SyrahAthiriVerdiso B.Grenache Gris (Garnacha Roja)Ugni Blanc (Trebbiano Toscano)Μαλαγουζιά Β (Malagouzia B)
Terroir
Natural factors
- Vineyard altitude ranges from 20–700 m.a.s.l., within a maritime Mediterranean zone of temperate character.
- The mean annual temperature of 16–17°C defines the region as temperate.
- Soils are of medium mechanical composition with a neutral pH or mixed calcium carbonate content.
- The relief displays marked diversity: plains, semi-mountainous, and mountainous terrain.
- The summer winds constitute a uniqueness factor of the ΠΓΕ Achaia wines.
Human factors
- Viticulture in Achaia dates to antiquity: ancient wine-pressing floors and Roman mosaics depicting Dionysiac harvest scenes attest to this heritage.
- In the 19th century Achaia became a centre of wine production with a predominantly export-oriented character that has been maintained to the present day.
Product characteristics
- The semi-sparkling wines of ΠΓΕ Achaia are characterised as wines with 'typicity and distinctive quality attributes'.
- The combination of climate, soils, grape varieties, and winemaking techniques shapes the quality characteristics of ΠΓΕ Achaia wines.
Terroir / wine link
- The terroir of Achaia—soils, climate, summer winds, and grape varieties—defines the uniqueness of its ΠΓΕ wines.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- National product specification (PDF) — ypaat
- eAmbrosia register (EU) — File number PGI-GR-A1568
- Official trade body site — Wines of Greece (EDOAO)