The name Dodecanese is derived from the Greek words for "twelve islands" (after the dozen main islands). Almost 80 percent of all Dodecanese wine is produced on Rhodes. In addition, viticulture on Kos is also well developed. Both islands are the only ones that export their wines abroad. Smaller areas are cultivated on the islands of Patmos, Nisyros, Tilos, Astypalea, Kasos, Symi and Karpathos, while on Kalymnos, Lipsi and Leros production is practically only for domestic consumption.
The southern and northern parts of the island of Rhodes are generally flat. From mid-May to mid-September, hardly any rain is expected. Nevertheless, a sufficient water supply is ensured all year round thanks to the limestone mountains.
With a total of 1,143 hectares of vineyards, the main island is also the most important wine producer in the Dodecanese. Although similarly warm to Paros or Santorini, the wind is less formative on Rhodes. There are three designations of provenance of the highest quality level. The dry OPAP Rhodes red wine is made from pure Mandilaria grapes, while the dry white wine is made from pure Athiri grapes. The sweet OPE dessert wine Moschatos Rhodou (Muscat of Rhodes) is a single-varietal from the Muscat Blanc grape.
About 90 percent of the grapes are vinified by the large Cair winegrowers' cooperative. Emery Wines is another major producer, with 70 hectares.
