Αττική (Attiki)

Styles

Principal grape varieties

Terroir

• Sandy-gravelly soils with limestone fragments characterize the viticultural zone of PGI Attica.
• Summer Meltemi winds from the Euboean Gulf create a distinctive microclimate favorable for quality viticulture.
• A significant diurnal temperature range and winter snowfall distinguish northern Attica from the Mesogia plain.

• Viticulture in Attica traces its origins to Ikaria, where the cult of Dionysus is placed at around 1450 BC.
• Dried-grape wines and liqueur wines were traditionally produced as the wine of the great feasts of Christendom.

• Dried-grape wines and liqueur wines of PGI Attica develop their aromatic components through sugar accumulation driven by high temperatures and sunshine.
• The sensory profile of PGI Attica wines is shaped by a combination of soil, climate, grape varieties, and winemaking techniques.

• The summer Meltemi winds of the Euboean Gulf, elevations above 200 m, and nocturnal temperature drops together define the distinctive microclimate that contributes to the quality of PGI Attica 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-A1569
• Official trade body site — Wines of Greece (EDOAO)