The soil of Attica is poor; the summers are long and
hot, and its indigenous grape varieties were – until
recently – a well-kept secret. But this region has been
producing wine for over 3,000 years, and today a new
generation of wine producers is building on an ancient
tradition. The indigenous grapes, alongside a couple
of imported varieties, are ideally matched to a local
cuisine that consists mainly of sea food from the
surrounding archipelagos.
A bottle of cold white wine from Attica drunk on a hot
summer day under the deep-blue sky is an experience
everyone deserves.