Βερντέα Ζακύνθου (Verdea Zakyntou)

Styles

Principal grape varieties

Terroir

• Mediterranean climate with average humidity of 70%, 900 mm of rainfall per year, and 105 rainy days.
• Sedimentary rocks; soils comprising clay, sandstone, and μάργες, well suited to dry-farmed viticulture.
• Soil pH 7.0–7.5 and organic matter content of 1.5%; the soils show no signs of acidification.
• Average wind speed of 5 Beaufort, a factor that shapes the local microclimate.

• Verdea is documented as early as 1599 by Thomas Dallam, an envoy of Queen Elizabeth I.
• It is produced from a large number of white Zakynthian varieties, many of which are found exclusively on Zakynthos.

• Modern verdea: dry, with fruity aromas, freshness, and a piquant palate, while retaining its traditional character.
• Traditionally: a dry, high-alcohol wine with a pronounced character derived from extended ageing in oak barrels.

• The sedimentary soils (clay, sandstone, μάργες) with a pH of 7.0–7.5 and 1.5% organic matter contribute to the quality of Zakynthian wine.

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-A1050
• Official trade body site — Wines of Greece (EDOAO)