A native variety of Bordeaux of unknown origin, Merlot is known since the 18th century. It is cultivated in France during the last sixty years, where it spread rapidly. Merlot appeared in Greece at the same time as Cabernet Sauvignon, since it was the variety used to produce wines similar to the famous Bordeaux. In Greece it covers approximately 15,000,000 sq. m, whereas in Crete it covers about 400,000 sq. m, mainly in the Prefecture of Heraklion.

A lively, moderately productive, medium ripening variety, Merlot is sensitive to drought and spring frosts. It performs in deep sandy clay, cool, gravelly, well-drained soils in hilly or semi-mountainous areas. It is sensitive to powdery mildew, relatively resistant to downy mildew and moderately sensitive to botrytis. Its resistance and sensitivity to pests and diseases is strongly influenced by the conditions of the cultivation areas.

The grape is medium, sometimes small, and cylindrical with medium density; small, spherical with a thin blue-black skin, and durable flesh, rich in a colorless sweet juice. It can accelerate the maturation of a wine, making it ready for consumption in a shorter period of time.