Originally bottled and produced in the mid 1800's by Gustav Clauss, a Bavarian merchant in Patras. Mavrodaphne is made using the Solera method, which blends the wine using different barrels of various vintages
Indigenous to the Island of Santorini, Assyrtiko and Aidani grapes are sun-dried for up to two weeks and then aged in oak for a minimum of two years
Moriatis Winery is located on Paros, an island off the coast of the Peleponnese. It was crucial in saving the grape variety as it was almost lost in the early 1900's
There are descriptions of a sweet wine from Cyprus dating back to 800 B.C. and at one point the production of the wine was controlled by the Templar Knights. desert wines`
Muscat-based dessert wines are now coming from many parts of Greece, most famously from the Island of Samos
Modern Sweet Varietals
Gaia Estates and Nico Lazaridi Winery have taken classic red varietals and dried the grapes, allowing them to produce naturally sweet wines. Alpha Estates has combined late harvest Gewurtztraminer with Malagousia
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