“From a soil-climatic point of view the vineyard above the Corinthian Gulf is one of the most beautiful in the world.” Kourakou Stavroula, Honorary President of O.I.V.
First of all, the white wines from the native Roditis variety, for which global tasters have repeatedly expressed their obvious enthusiasm, always distinguishing the crisp taste and metallic terroir of Aegialia:
In the red wines we will also find fresh fruity wines either from the native varieties such as Mavrodafni and Mavro Kalavrytinos or from international ones such as Merlot and Cabernet Sauvignon. The latter as well as Syrah also give us charming wines of long aging.
Finally, the great tradition of the region in the art of winemaking offers us both sweet wines from Mavrodaphni and Moschato as well as semi-sparkling wines.
Roditis wine is a white a wine of great quality with many international awards and it is recognized as PDO (Protected Designation of Origin) Patra. Roditis grape variety is a blush colored grapevine, hence its name, and one of the most planted varieties in Greece, especially in Achaia.
This variety, if well-cultivated, gives wines with a good price-quality relationship. Roditis wines is addressed to oenophiles who like to discover good wines made by Roditis but it is also easy on the palate.
Roditis produces medium bodied wines with high acidity and intense aromas of citrus, lime and green fruits. They are very flexible when matched with food, as they can accompany appetisers, salads, and light plates with vegetables.
Additionally, there are many more local or foreign varieties cultivated in the region.
A sophisticated white wine variety is Lagorthi, which despite the Mediterranean sun produces fresh, light bodied dry wines with acidity, resembling wines produced in North Europe.
White wines produced from lagorthi are unique in the Mediterranean soil, proving the versatility and unpredictability of the Greek vineyard, but mostly the originality of the Peloponnesian soil and of Aigialeia’s vineyard. Lagorthi wines tend to have a light silver-yellow colour, discreet aroma and develop sophisticated tastes with floral notes and minerality, high levels of acidity and low levels of alcohol, sometimes below 12%. These wines can age well in bottles for 2-3 years, developing extra sophistication and minerality. Lagorthi may accompany shellfish and mostly elegant plates with high acidity due to the wine’s fine character and its refreshingly high acidity.
Siderites, cultivated in the Northwest of Peloponnese, is a vibrant variety, but prone to disease. Aigialeia’s microclimate and soil allows ideally the cultivation of this variety. Sideritis produces wines that are medium bodied and intensely fruity with high acidity. They can develop aromas of lime and grapefruit with floral notes.
Such wines may accompany small roasted fishes, shellfish and generally seafood.
Mavro (Black) Kalavritino
Little is known about the black Kalavrita variety, apart from its origin, which of course refers to the historic and beautiful Kalavrita of Achaia but also the mountainous viticulture of Aigeleia. Although scattered, only in the Peloponnese and unexploited for many years, it is today among the promising red vine varieties of Greece. It produces wines with medium colour, characteristic tannins, long aftertaste, medium to full body and aromas of red and black fruits, flowers and spices. Kalavrito black wines have the ability to evolve for a few years in the bottle.
They accompany stuffed fish fillets, oven-baked plates and lightly cooked meats.
The Peloponnese and especially Achaia ideally host the Moschato variety, which gives two PDO wines, the PDO Moschatos’ Patras and the PDO Moschatos’ Rio Patras. Muscat adapts to different altitudes and terroir and in the region of Achaia gives sweet wines even of world class, which constantly win awards, medals and high scores in various types of international evaluations. Thus, the Peloponnesian sweet musk wines are able to leave the mouth of the demanding wine lover open and his pockets full, since they cost really little, compared to their counterparts outside Greece.
Moschato wines are aimed at lovers of sweet Mediterranean wines, who like to… drink the sun in the glass, paying for their wine at a price of … “theft”.
It was around the middle of the 19th century, when the German Gustav Clauss produced the first mavrodaphne, just outside Patras. No one knows if he believed that one day these wines would become one of the most emblematic in Greece and the most famous dessert wines (port type), potentially of exceptional quality. But he certainly did not imagine the possibilities of this red variety for dry wines, making mavrodaphne one of the most promising cases in Greece for red production. Mavrodaphne, the main variety of the homonymous wine PDO Mavrodaphne Patras, is a red grape variety with a long history in the production of sweet wines and a huge future in red winemaking for dry red wines.
PDO Mavrodaphne Patras red sweet wines are the most famous wines and potentially one of the best of this type in Greece. Dark red, almost black, have concentrated aromas of raisins, black berries and prunes. They go well with chocolate desserts, desserts with nuts such as walnuts and some heavy, intense or aged cheeses (depending on the style of mavrodaphne). But they are drunk on their own, even with a good cigar.
Mavrodaphne dry reds, although few at present, demonstrate the potential of the variety for this type of wine as well.
Additionally, many foreign varieties are cultivated in Aigialeia compatible with the local vineyards, such as Chardonnay, Gewürztraminer, Sauvignon Blanc, Viognier, Merlot, Cabernet Sauvignon and Syrah.