Thrapsathiri is considered a descendant of Athirio, an old Greek winemaking variety of the Aegean Sea region. It is mainly cultivated in the Cyclades, the Dodecanese and Crete (1,000.000 sq. m), but, recently, its cultivation has spread throughout Greece.

It is a lively and very productive variety. Its name is compound and it is derived from the words thrapsa (very productive) and athiri. Perhaps it denotes a very productive clone of Athirio.

It is an early ripening variety and it is considered as one of the best white Greek winemaking varieties. The grape is large, cylindrical-conical, or conical. Also it is small to medium, spherical, oval or ellipsoidal with yellow-green or yellow-white skin.

It is treated by short pruning to assist the production of grapes, it is perfectly adapted to cultivation conditions and very resistant to drought, especially if grown in the traditional goblets. However, it is susceptible to grape fungi, such as the powdery mildew and botrytis, which causes gray rot when the humidity increases.

On the right soil and a small load per plant, Thrapsathiri produces wines of high alcohol content, slightly aromatic, with moderate acidity. It is used in the production of the PDO (Protected Designation of Origin) white dry wine “Sitia” as well as in the production of certain Local Wines (Cretan Wine, Wine of Heraklion, Lasithi, Kissamos).