A white, aromatic variety of French origin, grown all over the world. In Greece it was first cultivated in the early 90s and is today grown in 21 prefectures all over the country. It ripens in late August.
When the Sauvignon Blanc is cultivated in suitable soil and climatic conditions at a low yield and is harvested at the proper stage of ripeness so that there is a balance between its acids and sugars and its distinctive aromatic potential is maintained, it can yield dry wines with a rich aroma (of exotic fruits in particular) and a crisp, balanced and luxuriant palate.
The Sauvignon Blanc can be fermented and aged in oak barrels. It is used in making a number of Vins de Pays (Florinas [of Florina], Halkidikis, Dramas, Irakleiotikos [of Herakleio], Epanomis [of Epanomi], Thivaikos [of Thebes], etc.).
[Text and photos taken from the book 'Wine-producing varieties of the Greek vineyard' by Haroula Spinthiropoulou - Olive Press Publications, 2000 (in Greek)]