Σητεία (Sitia)

Styles

Principal grape varieties

Terroir

• Vineyards on semi-mountainous to mountainous terrain, at 300–750 m elevation, with a sea breeze that preserves acidity.
• Soils derived from phyllites in the mountain massifs and their argilo-sandy wash deposits on the plateaus — diversity arising from the collision of the European and Asian tectonic plates.
• Enormous pedological diversity over short distances, the result of multiple geological periods and tectonic pressures.
• A xero-thermic climate with no summer rainfall prevents fungal disease pressure; mountain elevation and sea breeze preserve grape acidity.

• Viticulture dating back to the Minoan era; Lucullus transported Σητεία wines in amphorae, while Venetian documents attest to trade with the Serenissima.

• The white ΠΟΠ Σητεία wines are defined by crisp acidity, while the reds display high alcohol and a low-intensity ruby colour.
• Λιάτικο from Σητεία yields refined, dry red wines, while in sweet and liqueur styles it also takes on a fruity character.

• The xero-thermic climate with no rainfall from April through October eliminates fungal disease pressure, while simultaneously preserving acidity thanks to the sea breeze and elevation.

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 PDO-GR-A1613