Sauvignon Blanc is a noble white wine-making variety cultivated in the Loire and Bordeaux regions of France since the 17th century. It arrived in Greece 40 years ago and it covers approximately 6,500,000 sq. m, whereas in Crete it covers 260,000 sq. m (according to YAAT real estate management, 2015), exclusively in the Prefecture of Heraklion.

This is a variety of moderate fertility and productivity. It adapts to soils with varying fertility and composition but it thrives in sandy, gravelly, conglomerate, calcareous or even medium fertility slanting soils at low altitude. It is sensitive to powdery mildew, botrytis, esca and infectious (fan leaf) degeneration, whereas it is relatively resistant to downy mildew.

The grape is small to medium, cylindrical to cylindrical-conical, dense, small, spherical or oval with a moderately thick, transparent, yellow-green skin. The flesh is soft, juicy, and sweet, with a slight characteristic aroma.

This renowned white variety is perfectly adjusted to Greece. It generously shares its properties which are famous worldwide: its aroma, its coolness, and its incomparably crisp character. It takes advantage of all the means of modern winemaking used by wineries to preserve and even strengthen the aroma and nerve of the variety. Pre-fermentation extractions, low temperature fermentation and selected yeasts are extensively used to expand its unique character.