Marmita’s wine list is mainly based on Greek producers and indigenous varieties. Our effort is to present them in some of the best representatives of Greek wines.
The main Greek wine grape varieties are the following
(Red)Xinomavro The predominant grape variety in Macedonia is a native red called Xinomavro, (meaning "acid-black"). The wines made from Xinomavro are known for their superb aging potential and their rich tannic character. Xinomavro- wines satisfy the passion of the wine connoisseur for exploration. These intriguing still dry red wines, aged for two years minimum, are noted for their bright pale to deep red color, high acidity, strong tannins and complex aromatic character. With a multitude of terroirs and elevations combined with Xinomavro’s specificity to environment and subtle changes in winemaking, a broad range of wine styles invites discovery. These distinguished reds are ideal for food with intense and rich flavors. ( aged Νebbiolo)
(R)Agiorgitiko One of the most noble of the Greek red grapes, Agiorghitiko (meaning St.George's) is grown mainly in the AOC region Nemea in the Peloponnese. It produces wines that stand out for their deep red color and remarkable aromatic complexity.
Agiorghitiko’s soft tannins, in combination with its balanced acidity lead to the production of many different styles of wine, ranging from fresh aromatic reds to extraordinary aged reds. ( Syrah)
(R)Kotsifali, The viticultural bastion of Kotsifali red wine grape is the island of Crete. It is mainly grown in the Heraklion Prefecture and sporadically on the Cyclades islands. Kotsifali single varietal wines bear all the hallmarks of traditional “Southern Mediterranean” wines: low in colour, relatively high in alcohol, with smooth tannins and soft acidity. The current wine-making style of Kotsifali emphasises streamlined, polished tannins and reflects the desire to yield, fruity, forward-drinking , graceful and subtle wines. (Mix of Nebiolo and Pinot Noir)
(R)A thick-skinned ancient grape. Limniona’s moderate tannins and acidity make it a natural match for the kind of hearty and simple food often associated with Greece. Its restrained dark fruit and elegant texture will provide a pleasing contrast to lighter meats like pork and chicken. A bit of crispy skin and char from the grill picks up the wine’s savory quality, and fresh herbs complete the match. Medium-bodied wines. (Pinot Noir).
(White)Assyrtiko -Santorini wines are rare and distinctive. These wines are born from the indigenous Assyrtiko grape, cultivated in some of the world’s oldest vineyards, dating back 3.500 years, on the volcanic island of SantoriniI. Assyrtiko has the ability to maintain its acidity as it ripens. It yields a bone-dry wine that has citrus aromas mixed with an earthy, mineral aftertaste due to the volcanic soil of Santorini. Assyrtiko-Santorini does not at all have the usual profile of other hot climate varieties. It produces a dry white wine of distinctive character and great minerality, pleasant to drink young, but also very age worthy. Very old vines, along with poor soils, hydric stress and strong winds, explain the extremely low yields of Assyrtiko-Santorini as well as the dense structure and the opulence of its wines. This rare, ancient grape produces a world class wine that invites you to discover the unique volcanic terroir of Santorini. We believe that is the wine that best matches with the Greek food ( Riesling, Bourgogne, Fiano di Avellino, Chambly)
(W)Malagouzia is an especially aromatic grape leading to elegant full bodied wines, with medium acidity and exciting aromas of exotic fruits, citrus, jasmine and mint.( Malvasia)
(W)Moschofilero A distinct aromatic grape from within the AOC region of Mantinia, in the Peloponnese. Its crisp character and beautiful floral aroma of roses and violets with hints of spices can be drunk as an aperitif or with food.( Less acidity than Sauvignon Blanc)
(W)Vidiano.The up-and-coming white wine grape variety of Vidiano is grown in small scale on the island of Crete, esp. around the area of Rethymnon. While there is still a limited vineyard acreage, producers agree on its tremendous quality potential. Vidiano grape is typically vinified on its own (rarely aged in oak), but it also lends itself well for blending with other indigenous white varieties, like Vilana. At its best, it yields wines of striking vibrancy with complex, well-knit layers of cleansing minerality, ripe peach and apricot notes, and fresh herbs, wrapped in a firm structure.The style of Vidiano can be rich but never overripe or alcoholic ( Viogner )