Rapsani PDO

Rapsani sits on the southeastern slopes of Mount Olympus in the Larissa district of Thessaly, approximately 12 kilometers from the Aegean coast. The appellation village itself lies at around 600 meters altitude and encompasses the municipalities of Rapsani, Pyrgetos, Ambelakia, and Krania. Vineyards span elevations from 250 to 750 meters, with iron-rich schist soils over granitic and limestone sub-soil at higher sites and clay loam at lower altitudes.

• Southeastern slopes of Mount Olympus, Larissa district
• Village of Rapsani sits at approximately 600 meters altitude
• Soils: iron-rich schist with granitic and limestone sub-soil; clay loam at lower elevations
• 450 hectares total across four municipalities

Rapsani experiences a temperate Mediterranean climate moderated by two distinct influences: the nearby Aegean Sea and the snow-capped peaks of Mount Olympus. Intense daytime sunlight drives full ripening, while cool mountain air at night creates diurnal temperature swings of 10 to 15 degrees Celsius. This combination preserves acidity and builds complexity. Harvest begins in early September and can last up to one month due to the significant variation in altitude across the appellation's vineyards.

• Temperate Mediterranean climate moderated by both Aegean Sea and mountain peaks
• 10 to 15 degree Celsius diurnal temperature variation
• Harvest begins early September, lasting up to one month due to altitude variation
• Staggered harvest across slope elevations provides diverse flavor profiles for blending

Rapsani PDO is built exclusively on three indigenous Greek varieties: Xinomavro, Krassato, and Stavroto. The law requires each variety to contribute a minimum of one third of the blend. More distinctively, all three must be co-vinified together throughout every step of fermentation; winemakers cannot ferment each variety separately and blend afterward. This tradition of co-vinification dates back more than 200 years and is the defining characteristic of the appellation. Only wines produced through co-vinification may carry the Rapsani PDO label.

• Three varieties required: Xinomavro, Krassato, and Stavroto, each at minimum one third
• Co-vinification through all fermentation steps is legally required
• Separately fermented blends cannot be labeled as Rapsani PDO
• Co-vinification tradition documented for more than 200 years

Wine production in the Rapsani area traces back to at least 300 BC, with the village itself having a Byzantine predecessor dating to the 10th century AD. Commercial winemaking became the main agricultural occupation through the 1800s. The appellation was formally established in 1971 as one of Greece's first official PDOs. After an economic downturn in the 1980s left the appellation in decline, Tsantali revived it in 1991 and went on to produce nearly 700,000 bottles annually, dominating the market until 2005. Dougos Winery was also founded in 1991 and certified organic in 1997, producing around 70,000 bottles annually from old-vine vineyards.

• Local wines referenced as far back as 300 BC
• PDO established 1971, one of Greece's first official appellations
• Tsantali revived the appellation in 1991 after 1980s decline
• Dougos Winery founded 1991, certified organic 1997

Rapsani produces structured, dense dry red wines with strong mineral character from the iron-rich schist soils. Typical flavor profiles include black cherry, plum, leather, tobacco, and spice. High acidity and firm tannins, driven largely by the Xinomavro component, give these wines considerable aging potential of 8 to 15 years or more. Winemaking utilizes traditional methods with hand-selected grapes and oak aging.

• Dark fruit notes: black cherry, plum with leather, tobacco, and spice
• High acidity and firm tannins; mineral character from iron-rich schist
• Aging potential of 8 to 15 years or more
• Hand-selected grapes and oak aging used in production