Μετέωρα · Vinous

What is made here

Wine colours

Colours the rules allow. Pick a colour to filter the rules and grapes below.

Where it is

Μετέωρα in Greece

The boundary for Μετέωρα is not on Vinous yet. It is added by the geography step of the data pipeline.

Showing every colour The colour filter changes the rules and grapes. Climate, vintages and soils describe the vineyards, so they stay the same.

01 · What the law says

The rules

Limits on grapes, yields, ripeness and ageing that every wine labelled Μετέωρα must meet.

3 wines in the rules, all colours.
Wine	Main grape(s)	Max yield t/ha	Max wine hl/ha	Grape ripeness min. % pot. alc.	Wine min. % alc.	Actual alc. min. %	Acidity min. g/l	Sugar max. g/l
Μετέωρα οίνος λευκός ξηρός	Βλάχικο / Ζαλοβίτικο / Ληµνιώνα / Ροδίτης / Ξινόµαυρο / Cabernet Sauvignon / Cinsaut / Merlot / Syrah	10	90	10	11.5	11.5	–	45
Μετέωρα οίνος λευκός αφρώδης ποιότητος Sec	Ασύρτικο / Ροδίτης	12	–	6	–	10	3.5	32
Μετέωρα οίνος λευκός αφρώδης ποιότητος Demi sec	Ασύρτικο / Ροδίτης	12	–	6	–	10	3.5	50

From the official production rules (national product specification, via the EU register). Hover a figure to see the clause it comes from. A dash means the rules set no figure, or it is not captured yet.

In the vineyard and cellar: rules for every wine

150–800 m

Vineyard altitude allowed

Training

Systems allowed

linear, single cordon

02 · Where the numbers come from

Sources

eAmbrosia, the EU register of geographical indications (wine) · European Commission · Commission reuse policy
Regulation (EU) No 1308/2013, Article 93 (definitions of designation of origin and geographical indication) and Articles 92-123 · European Union · EU law
Product specification: Μετέωρα (Προδιαγραφή προϊόντων με ΠΓΕ Μετέωρα 12-2011.doc) · National authority, as filed in the EU register (eAmbrosia) · Official document

Still to check (3)

Boundary not captured yet (PGIs are not in the Eurac boundary data).
From the specification: Still-wine minimum acidity is labelled as acetic acid ('εκφρασµένη σε οξικό οξύ': 4.5 g/l white and rosé, 4.0 red dry/semi-dry, 3.5 red semi-sweet), apparently a slip for tartaric, so it is left blank; maximum 7.5 g/l (7.0 red). Quality sparkling wines may be made by second fermentation in bottle or in closed tank, with at least 3.5 bar (aromatic type 3 bar, made only from Assyrtiko/Roditis must, no liqueur d'expédition, process lasting at least one month); 'Sec (Ξηρός)' sparkling has 17–32 g/l and 'Demi sec' 32–50 g/l sugar, so sweetness is left blank. Grape yields 12,000 kg/ha white and 10,000 kg/ha red varieties; rosé (from both) has no separate grape yield. Grapes are hand-harvested; rosé may be made by saignée within 12 hours of crushing; sweetening allowed for semi-dry and semi-sweet wines.
National tier (DOC/DOCG) not captured yet; rules extracted from the specification text.