Terms frequently found on a Greek label

Oenos [Οίνος]
The Greek word for wine. We find the same root in the words "wine" in English, "wein" in German, "vinum" in Latin, "vin" in French and "vino" in Spanish. It is unknown, however, where the origin of the word comes from, although in the Greek language the word dates back to the Mycenean Period (1600-1100 BC).

Oenologist [Οινολόγος]
Someone who has earned a degree in winemaking. Derived from the Greek word for wine: "oenos".

Oenophile [Οινόφιλος]
A wine aficionado, literally in Greek: "wine friend".

Cava [Κάβα]
The term Cava is used for white and red Table Wines. The whites should be aged at least 2 years in stainless steel tanks and bottle combined or at least 1 year in barrel and bottle combined. The reds should be aged at least 3 years, of which at least 6 months must be in barrel, if it is new or 1 year if it is used.

Reserve [Επιλεγμένος]
The term Reserve is only used for wines with Appellation of Origin. The white wines must be aged at least 2 years of which at least 6 months must be in barrel and 6 in bottle. The reds must be aged at least 3 years of which at least 1 year must be in barrel and 1 year in bottle.

Grand Reserve [Ειδικά Επιλεγμένος]
The term Grand Reserve can only be used for wines with Appellation of Origin. The white wines must be aged at least 3 years, of which 1 year must be in barrel and 1 in bottle. The reds must be aged at least 4 years of which 2 years must be in barrel and 2 in bottle.

Ktima [Κτήμα]
Ktima means Estate in Greece. It is a term used either for AOC or restricted Regional Wines. The wine should be made from grapes cultivated in vineyards within the Estate and vinified by a winery within the Estate.

Orinon Ampelonon
[Ορεινών Αμπελώνων]
(Vins de Vignobles Montagneux)
Wine made with grapes from mountainous vineyards. The term is restricted to Appellation or Regional wines made with grapes cultivated at altitudes over 500 meters.

Palaion Ambelonon or Palia Klimata
[Παλαιών Αμπελώνων or Από Παλαιά Κλήματα]
(Vins de Vieux Vignobles / Vins de Vieilles Vigns)
A term used for wine produced from vines of original stock that are at least 40 years old. Restricted to Appellation or Regional Wines.

Apo Nisiotikous Ambelones
[Από Νησιωτικούς Αμπελώνες]
(Vins de vignobles insulaires)
A term used for Appellation or Regional Wines produced from vineyards located in the islands.

Vinsanto [Βινσάντο]
A term used since Byzantine time for dessert wines produced, as the name implies, on the island of Santorini. The grapes used must be at least 51% Assyrtiko and the rest can be a combination of the aromatic Athiri and Aidani grapes as well as other white grapes typically grown on the island. The Vinsanto wines should be aged at least 2 years in barrel.

Mezzo
The term Mezzo can only be used for wines made in Santorini since it is a term traditionally used on the island of Santorini. The wines are made in the same way as Vinsanto wines but are not as sweet.

Nykteri [Νυχτέρι]
A traditional term for Appellation wines that are produced on the island of Santorini and contain a minimum alcoholic content of 13.5%. This wine must also be barrel aged.

Liastos [Λιαστός] (Vin de Paille)
The term Liastos can only be used for Regional or Appellation Wines that have been made from well ripened grapes that have been allowed to dry in the sun or shade. The word comes from the Greek word helios which means sun.

Kastro [Κάστρο]
The Greek word for castle. This term can only be used on wine labels for wines that come from Estates containing ruins of a historic castle inside their boundaries.

Grand Cru [Από Επιλεγμένους Αμπελώνες]
This term can only be use for wines with Appellation of Controlled Origin. It refers specifically to wines made from selected vineyards.

Pyrgos [Πύργος]
The Greek word for tower or chatêau. This term can only be used by an Estate that includes a structure built in the same architectural style as a chatêau or tower.