In central Greece, the white wine varieties Savatiano and Roditis play a particularly important role in the Greek vinous speciality that is Retsina. Best known and made for thousands of years, this wine style still overshadows many of the individual Greek regions. Today it is mainly produced in Attica, Evia and Viotia, all towards the southern end of Central Greece. The unique flavour is created by the addition of Aleppo pine resin during fermentation, although historically the resin would have been used to seal the amphorae for transportation and storage. Around 10% of all Greek wine is Retsina, it remains popular with tourists, sold in local tavernas and in Greek restaurants and wine shops throughout the world.
Thessaly, lies at the heart of continental Greece, viticulture is widely scattered but is far less profitable than other crops such as cotton and grain. Nevertheless, there are some up-and-coming wineries here.
The region of Rapsáni is found on the volcanic soils deposited by Mount Olympus and up until 2005 Tsantali was the only producer here. Wines from the red grape, Xinomavro, can be of excellent quality.
Attica is surrounded by the Aegean Sea on three side and aside from Retsina, virtually all other wine styles are made, with the exception of sparkling. The best of the dry whites are from the widely planted Savatiano as well as Assyrtiko, Malagousia and the pink-skinned Roditis. Agiorgitiko and Mandilara make interesting red and rosé wines.
Off the west coast, the Ionian island of Kefalonia produces lively, fruity, fresh white wines from Robola and Tsaoussi. The best come from vineyards that have been planted at altitude, c. 300 to 700 metres above sea level.
Two significant Ionian islands, Zákinthos and Lefkas, also grow and produce wines, the former with its own indigenous red grape, Avgoustiatis.
