Popular drops in Corfu

Although the climate and soil conditions were not particularly favorable for large-scale productions, Corfu was a first-class wine-growing region in ancient times. Vines, vines, wine goblets and images of Bacchus, god of wine, are depicted on many coins. According to Venetian records from the 16th century, the wine tax was the main source of income. However, after the Venetians made olive cultivation compulsory, viticulture steadily declined and today it only accounts for 7% of the agricultural area. Nevertheless, the Corfiots drink a lot of wine, although they usually prefer the homemade one.

Dry slopes such as Pagoi, Liapades, Sinarades or Pentati offer the best soil quality. The skill and experience of the winemaker are just as important for a good wine.

Kakotrygis (= difficult to read): The variety is so named because the hard stems make it difficult to harvest. The grapes make a white wine with a fine aroma, comparable to a Riesling.

Moschato: A very spicy white wine is made from the grapes grown on the Pantokrator in the Strinilas area with great success.

Petrocorintho: Cultivated exclusively in the Mesis region (Sinarades-Kastellani-Kuramades), these grapes result in a dry red wine of very good quality.

Skopelitiko: Grapes from the area around Ano Garuna, from which a red wine is produced.

The winemakers like to mix the following grapes with these varieties: Fraoula (actually a table grape), Rozaki, Martzavi, Fidia, Kokkinomustitsa, Alepoura, Korjanitis, Xipleko, Arkadino, Afioni, Ajumastos and Pinpiniola.

The following Greek words are helpful when ordering: