Archaeological evidence confirms that Greece is home to some of the oldest known grape wine remnants in the world with the earliest evidence of crushed grapes, dating back approximately 6,500 years (1). The evolution of Greek wine from this period became shaped by varied topography, the rise of indigenous grapes, regional microclimates, and obviously the numerous islands with their own terroir.
Assyrtiko is one of Greece’s most recognizable white grape varieties, historically rooted in Santorini but now cultivated across the mainland where it adapts to diverse soils and climatic conditions. The grape is known for its ability to maintain high acidity even in hot environments, a trait linked to its thick skins and slow phenolic development. Mainland expressions typically show citrus, saline, and stone‑fruit characteristics supported by a firm acid backbone and mineral tension.
The Peloponnese is one of Greece’s most active mainland wine regions, known for its combination of coastal influences, elevated interior plateaus, and varied soil types. The northern Peloponnese, in particular, benefits from cooling breezes from the Gulf of Corinth and higher‑altitude vineyard sites that moderate summer heat. Soils range from limestone and marl to gravelly alluvial deposits, supporting moderate vine vigor and steady ripening. The region is traditionally associated with Moschofilero, Agiorgitiko, and Roditis, yet plantings of Assyrtiko have expanded due to the grape’s ability to retain acidity and structure in warm Mediterranean climates. In the Peloponnese, Assyrtiko often presents a slightly broader palate compared to its island counterparts, though still marked by linearity and structural clarity. Producers value the grape for its versatility in stainless‑steel fermentation, restrained oak use, and suitability for both early‑drinking and age‑worthy styles.
Ktima Kissa is located in Diminio in the northern Peloponnese, a coastal zone in Corinthia. The winery was founded in 1949 by the Kissa family, with a focus on showing how local grapes respond to the soils and climate of the mountainous areas of Corinth. Their primary vineyard holdings are located on the slopes of Mavrioros - or Black Mountain - and part of Ziria mountain with the vines reaching an elevation of 750m to 900m. The mountain thus protects these elevated sites from the hot south winds and breezes from the Gulf of Corinth spark nighttime temperature drops that help preserve acidity. These parcels are planted in rocky and sandy loamy soils that provide just enough drainage and water retention to allow for dry farming. The result of these conditions is s an extended ripening period, preserving Assyrtiko’s characteristic acidity but also allowing the varietal to express a more aromatic – fruity dimension.
The grapes in the Ktima Kissa PGI Peloponnese Assyrtiko 2025 were hand harvested and after fermentation the wine sat with the lees for an additional nine months with periodic batonnage before bottling. The wine shows Assyrtiko’s characteristic citrus and mineral profile and is driven by the acidity bringing lasting liveliness.
(1) Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki
