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...already in the ancient times Greeks implemented laws,
rules and categories to protect and define wines. Athinaeus (I 32) indicates
the categories of wines in ancient times. Later on in 1816 French writer and
oenologist Jullien after studying Dipnosophists introduced in France as well.
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170–ca. 230 A.D.
Athenaeus |
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glikos oenos |
apalos oenos |
xiros oenos |
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1816
Andre Jullien in Topographie de tous les vignobles connus |
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de
liqueur |
moelleux |
vin
sec |
Today
and since 1981 Greece adopted and or customized its
wine legislation according to the European rules. Following categories were
implemented which reflect also into the label.
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O.P.A.P. or O.P.E.
ONOMASIA PROELFSIS ANOTERAS PIOTITAS / APELLATION OF
ORIGIN OF HIGH QUALITY.
Wines gained from areas proven to produce high quality wines.
Vine
cultivation as well as wine production must take place in the designated
area.
Special categories with-in the OPAP category:
Reserve White: 2 year aging (minimum: 6 months in barrel, 6 months in
bottle)
Reserve Red: 3 year aging (minimum: 6 months in barrel, 6 months in bottle)
Grand Reserve White: 3 year aging (minimum: 12 months in barrel, 12 months
in bottle)
Grand Reserve Red: 4 year aging (minimum: 2 years in barrel, 2 years in
bottle)
The Label on such wines must indicate the following:
Must
print on the label:
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The
name of the region from where it comes from
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The
indication O.P.A.P. or O.P.E.
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The
name and location of the bottler
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The
alcoholic title
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The
bottle’s volume
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TOPIKOS OINOS (Vin de Pays)
Wines produced from
Ktima (Estate), Monastiri (Monastery), Archondiko (Chateau), Villa.
Vine
cultivation as well as wine production must take place in the designated
area.
Must print on the label:
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The
indication "Topikos" (this suggests a certain grape variety)
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The
name of the producer or company
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The
bottling location
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The
serial number which contains the first two letters of the region
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B.EPITRAPEZIOS OINOS (Vin de Table)
Wines produced from grapes without limitations. Mixing is allowed
Other categories with-in the Epitrapezios category:
Cava White: 2 year aging (minimum: 6 months in barrel, 6 months in bottle)
Cava Red: 3 year aging (minimum: 6 months in new oak barrels or 1 year in
old oak barrels, 2 years in bottle) |
Must print on the label:
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