G reece is the home of the most traditional vineyards in Europe. The varieties grown are mainly indigenous and in certain major wine-producing regions, such as the Peloponnese and Crete, they are still ungrafted. The vines, originally cultivated in coastal regions, have been moved inland on hillsides, up to a height of 800m.
Greek vineyards are now semi-mountainous, or mountainous.
These tiny islands of viticulture produce a range of wines, with their own particular distinctive qualities marketed under the name of their region. They are the ambassadors of Greek wine production in the foreign markets, and provide a measure of the quality potential of Greek vineyards. A t present, the outlook for the future of commercial Greek wine is more favourable than it has been for many centuries. The name Domaine, which is used by some better Greek wineries is known to produce high quality wines with famous and cosmopolitan grape varieties such as Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Petit Syrah and Grenache Red. Cooperative wineries, whose potential in some of the appellation of origin areas is very considerable, are significantly improving the quality of their product.