Ionian Islands

Ionian islands
Vineyards can be found on almost all Ionian Islands, because their mild climate, with abundant rainfalls -more than the rest of Greece- favours their development. The wines produced are V.Q.P.R.D.: Robola of Cephalonia, Mavrodaphne of Cephalonia and white Muscat of Cephalonia. Also the Regional Wines of: Slopes of Mt Enos, Metaxata, Mantzavinata, Lefkada, Corfu, Halikouna and Verdea, a Traditional Appellation wine.


2/3 of the vineyards of Cephalonia are mountainous or half-mountainous and their soils are mainly chalky and particularly poor in organic materials. The climate is mild, with sufficient rainfalls and the influence of Mount Enos, the ‘Black Mountain', significantly favourable. All the above, together with the low yields and the small size of the vineyards have defined the form of viniculture.

The grape varieties cultivated are Rombola, white Muscat, Mavrodaphne and some less known as Tsaoussi, Vostilidi (also known as Goustolidi), Zakinthino and the aromatic Moscatella, which is found exclusively on the island. The above varieties produce 3 Regional Wines: Slopes of Mt Enos, Metaxata and Mantzavinata and 2 Appellation of Origin Controlled wines: the sweet Mavrodaphne of Cephalonia and the white Muscat of Cephalonia. Nevertheless, the top wine of the island is the V.Q.P.R.D. Rombola of Cephalonia, a dry, white wine, with fine mineral hints, vivid acidity and a full body able to balance it, offering a taste harmony.


Zante used to have an incredibly wide range of grape varieties. Some of them are still found on the island: Avgoustiatis, Skiadopoulo, Pavlos, Katsakoulias and, of course, the famous variety of Cephalonia, Rombola. Most of the island wines are distributed as Traditional Appellation Verdea. This white wine has an important historic course on the island. Its name comes from the word verde (green) which, most possibly, implies that for its production, were used not fully ripe grapes, so as to increase the low, caused by high maturation, acidity. Traditionally, it was dry, with high alcohol content, aged in oaken barrels. Today, we can find Verdeas with a more modern style.