Making a quick reference to the grapes for wine making, we would say that they have a tougher skin and juicy flesh in contrast to table grapes that have a thin skin and crisp flesh. The aromatic compounds, the pigments of red grapes (anthocyanins) and tannins are in the skin.
The main grape sugars are glucose and fructose. The main acid in grapes is tartaric. Sugars and acids are important in oenology because they determine the balance of wine flavour. The content of these substances depends each time on the variety, the subsoil, the climate as well as the ripening time of the grapes. There are many native Greek-Cretan grape varieties.
Overall, there are more than 300 precious native greek grape varieties that produce wines of different character. Each wine has its own personality which depends on the geological history of the production place, on the vineyards as well as on the winemakers, their tradition and culture.
It is a clone of Muscat that gets its name from the community of the Spina in Chania.
Kotsifali cretan grape variety is a truly remarkable red of Crete, it is grown mainly in the prefectureof Hheraklion
Vilana grape is grown in all four prefectures of Crete.
Famous Cretan wine during the Venetian occupation of the island.
Mandilari is an ancient indigenous Cretan variety.
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