Θεσσαλία

What is made here

Wine colours

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

Where it is

Θεσσαλία in Greece

The boundary for Θεσσαλία 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 Θεσσαλία must meet.

3 wines in the rules, all colours.
Wine	Grape ripeness min. % pot. alc.	Wine min. % alc.	Actual alc. min. %	Acidity min. g/l	Sugar max. g/l
Θεσσαλία οίνος λευκός ξηρός	10	10.5	11	3.5	17.5
Θεσσαλία οίνος λευκός αφρώδης ποιότητας αρωματικού τύπου sec (ξηρός)	10	–	10	3.5	32
Θεσσαλία οίνος λευκός αφρώδης ποιότητας αρωματικού τύπου demi sec(hμίξηρος)	10	–	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.

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: Θεσσαλία (Προδιαγραφή Προϊόντος ΠΓΕ Θεσσαλία.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: Regional PGI for Thessaly: still white, red and rosé (ερυθρωπός) wines dry to sweet, rosé semi-sparkling (ημιαφρώδης) dry and semi-dry, and white and rosé quality sparkling wines (including a white aromatic type) Sec and Demi-sec. Yields are not fixed here; the specification refers to the yields in the ministerial decisions for the Thessaly PDO and PGI wines, and grapes must come from their recognised vineyard areas. Quality sparkling wine may be made by second fermentation in bottle or in closed tank (sparkling_method null). For the aromatic quality sparkling wines the text gives 'minimum actual' 10.0 % vol and 'minimum natural' 6.0 % vol, apparently transposed labels, so both are left out. Maximum total acidity 7.5 g/l (7.0 red); white and rosé fermentation not above 20 °C; sweetening permitted for semi-dry and sweeter wines.
National tier (DOC/DOCG) not captured yet; rules extracted from the specification text.