According to a version of mythology, the god of wine Dionysus, was born in the region of Central Greece and specifically in Thebes, therefore the focus of wine production in Greece has its roots in Thebes.

The modern history of wine in Greece is associated with retsina, the popular dry, white resinous wine from the Savvatiano and Roditis varieties. Specifically, Central Greece has been “mapped” as the birthplace of resin which is inextricably linked to the wine tradition of our country. Halepion resin, better known as resin, was used in antiquity to seal wine amphorae. Apart from being a preservative, its properties are also improving in terms of the taste and aromas of the wine as they neutralize-cover disadvantages.


Traditionally, Central Greece and specifically Attica, Boeotia and Evia were famous for their white wines from the Savvatiano and Roditis varieties. For the last 35 years, the arrival of pioneering producers has radically changed the profile of the region, proceeding to the production of bottled wines without resin.

From the 90’s onwards the popularity of retsina is gradually declining and Central Greece begins to change wine direction and is upgraded. A large number of mainly foreign and Greek varieties found suitable soil in the microclimates of the area. Chardonnay, Sauvignon Blanc, Assyrtiko, Athiri, Robola, Cabernet Sauvignon, Merlot, Grenache Rouge, Syrah, Carignan are just some of them while Malagouzia, a classic and traditional variety of western Central Greece, has expanded to eastern Greece.

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