Viticulture, landscapes and the marketing of our wine

Varietal thiols 3-sulfanylhexan-1-ol (3SH), 3-sulfanylhexyl acetate (3SHA) and 4-methyl-4-sulfanylpentan-2-one (4SMP) are essential for fruity aromas of Sauvignon Blanc wines. The concentration of varietal thiols in wines was thought to be related to the concentration of their precursors in grapes, however only a small proportion of precursors are released to varietal thiols during fermentation. New findings suggested that specific grape juice metabolites could significantly impact on the development of three major varietal thiols and other aroma compounds of Sauvignon Blanc wines.

Wine aroma is a crucial quality criterion. A multitude of volatile compounds have been identified and correlated to the aroma attributes perceived in wine.

Nemea region is the largest POD zone in Greece. Agiorgitiko (Vitis vinifera L. cv.) is the most cultivated variety in Greece with significant wine potential.

In 2020 one out of  eight wine bottles were filled with a flavoured wine-based beverage.

The production of fine wines in the Sub-middle of the São Francisco River Valley, Northeast of Brazil, is relatively recent, about twenty-five years ago. This region presents different characteristics