A white variety of Italian origin grown extensively throughout the world. It was introduced in Greece in order to improve the acidity of wines produced in vineyards located on plains. It ripens in late September.
The wine produced from the Ugni Blanc has a neutral aroma, relatively low alcoholic strength and good acidity and is especially blended with low-acidity wines.
The Ugni Blanc is used in making a number of Vins de Pays (Agorianos [of Agora], Dodekanissiakos [of Dodecanese], Kissamou [of Kissamos], Pylias [of Pylos], etc.).
[Text and photos taken from the book 'Wine-producing varieties of the Greek vineyard' by Haroula Spinthiropoulou - Olive Press Publications, 2000 (in Greek)]