Types of Wines
by Colour, Residual Sugar, Carbon Dioxide

The types of wine are determined by the following criteria:

1. The colour
2. Residual sugar
3. Content of carbon dioxide

WINE TYPES

Colour

White

ΤGreek white wines are produced by the classic white vinification, the main characteristics of which are the absence of extraction and direct separation of must. Apart from classic winemaking, there is the skin contact at low temperatures for several hours, in order to maximize the realize of aromas from the grape skins. White wines are usually well paired with white meat, poultry, seafood and pasta.

See the Greek White wines of Douloufakis winery

Rose

Greek rose  wines belong to an  intermediate category between  white and red wines. They come from the same  grape varieties as red wines. However, the difference in vinification is that the colour  extraction takes just a few hours. Rose wines pair  effortlessly with all dishes.

See the Rose wines of Douloufakis winery

Red

Colour is one of the most easily recognizable characteristics of wines. For red wines we use red grapes. Since pigments (anthocyanins) are found in the skin of the grape, not in the juice, the colour of the wine depends on the method of vinification and the time the must  remains in  contact with those skins. The duration of extraction is the key to the quality of red wine and its characteristics. For the production of wines that will be consumed fresh, extraction is short. Wines for aging need  longer extraction. Greek red wines are usually paired with red meats, grilled or baked, ham, yellow cheese and smoked food.

See the Cretan Red wines of Douloufakis winery

Residual Sugar

Dry

Greek dry wines, in accordance to the Regulation EC 753/2002, are distinguished by the content of residual sugar which must  not exceed the upper limit of 4 gr/lt.

Greek semi dry wines, in accordance to the  Regulation EC 753/2002 are distinguished by their content of residual sugar which must not exceed the upper limit of 12 gr/lt.

See the Dry wines of Douloufakis winery

Semi Sweet

Greek semi-sweet wines, in accordance to  Regulation EC 753/2002, are distinguished by their content of residual sugar which should not exceed the upper limit of 45 gr/lt.

See the greek semi-sweet wines of  Douloufakis winery

Sweet

The greek sweet wines,  in accordance to the  Regulation EC 753/2002, are  distinguished by their content of residual sugar which should not be  less than 45 gr/lt.

See Douloufakis naturally Sweet wine

Carbon Dioxide Content

Still

According to EC Regulation 1493/99, greek still  wines  do not  contain carbon dioxide.

See the Still wines of Douloufakis winery

Sparkling

According to EC Regulation 1493/99, a sparkling wine is any greek wine  with an excess of 3 atmospheres in pressure due to carbon dioxide  at 20°C .

Sparkling Douloufakis

Semi sparkling

According to EC Regulation 1493/99, semi-sparkling greek wines are defined  as those having pressure between 1 and 2.5 atmospheres at 20 °C