Achaia Local Characteristics Products

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Winemaking Products



It is a famous grape variety which is grown in 32 Greek regions and especially in Achaia. It is commonly used for making wine because of its numerous seeds but it is also tasty as edible with a crispy sense. It is a fresh and aromatic wine which obviously takes its name from the intense red colour of the fruits.

Moschato (Rio)

It is one of the most productive white wine varieties that are cultivated in Greece and produce the homonymous protected wine Moschato. This wine is considered to be relative to the French variety Muscat de Frontignan and concerns a sweet wine which is usually drunk after the food as a digestive.


It is a coloured Greek wine variety which is grown mainly around the area of Patras. From this variety or in co-vinification with the Corinthian black one (up to 49%), is produced the protected red sweet wine "Mavrodaphne of Patra". Produced At least 34 such PDO wines are produced by 25 winemakers of the Achaia region. The Mavrodaphne wine is also co-vinifed for the production of dry wines which is mainly mixed with Cabernet Sauvignon, Agiorgitiko and Refosko.

Alcoholic Drinks



Ouzo is a characteristic greek drink which in contrast to the greek tsipouro, only a small part is a distillate of grapes. It is an industrial mixture of pure alcohol, water and flavoring substances such as the anise which is included in large amounts. Achaia has a remarkable production of ouzo which has exceptional quality and unique character.
According to the law a product must abide by some specifications in order to be characterized as Ouzo:
a) Be produced in Greece (designation of origin)
b) Be flavored by wetting or by distillation with seeds of anise. Optional can be flavored with fennel, mastic of Chios or other aromatic herbs.
c) The volume that is flavored by distillation must cover a minimum percentage of 20%.



Tentura is the traditional liqueur of Patras. According to the tradition, its origin is linked to the Venetian era at about 15th century. It has a strong smell and is usually drunk as a digestive liqueur. Tentura is served neat or with ice. Nowadays in Patras all wineries produce tentura and each one separately gives to it its own distinct and unique flavor. Its color is dark brown, and its aroma is given by various spices such as cinnamon, clove, nutmeg and other flavorings leaves and fruit from bitter orange and lime, depending on the producer.



Since 19th century, Achaia was an economic area with an extroverted orientation which linked its fortunes with the European market through the cultivation and export of raisins/currants. The "black currant" of Achaia region and the "Vostitsa" from Egialia are the most famous varieties of Western Greece Region.
The black currant is a juicy fruit which is grown in northern Peloponnese and in the Ionian Islands and is considered to be a unique product for its appearance, sweetness and its levels of energy. It is a wonderful natural product known for its effectiveness since ancient times, with high nutritional value, vitamins and minerals. The standardization of these products ensures the stable production and the distribution domestically and in foreign countries.

Dairy products


The Achaia region has a variety of local dairy products which have a continuous improvement in quality and production. Concerning the diverse geographical ecosystem of the region and the livestock farms of every size which are developed, products that cover the entire range of dairy products are produced, emphasizing on feta cheese of Kalavrita.
Feta cheese is made by sheep's milk or after its mixture with goat’s milk, which does not exceed the 30%. The milk comes from animals which are bred traditionally, and their diet is based on local flora.
Feta cheese of Kalavrita is of great quality and has a basic role not only in the market of Achaia but also in the country as a whole. The Achaia region also produce local yoghurts, butter and milk as well as a variety of fresh and matured cheeses.

Olives & olive oil


The olive oil is the basis of the Mediterranean diet and one of the most important products of Achaia region. The fatty acids and its natural antioxidants have various benefits in people’s health and contribute to longevity. In Achaia region olive oil production has a long tradition with the small producers hold a significant position in this sector. Olive oil is sold both standardized or in free quantities, depending on the producer.
The variety that is cultivated more in Achaia is the Olea Europaea var.microphylla and less the Olea Europea var. microcarpa albaor or var. Mastroides. They are also produced edible olive oils that are easily found in the market.

Local delights


Rose sugar of Aigion

It is almost a mystic sweet, made by rose petals from a special variety with aroma and unforgettable taste. It is come from an historic Monastery of Aigio since 1935, where the roses are grown.

Local sweet (loukoumi)

Local sweet (loukoumi) is related to the Achaean tradition. This unique dessert is made from natural ingredients, has a special flavor and characteristic velvety texture. Since 1850 in Patras flourish shops which make and sell such delights and so these delicacies deservedly won a place among the local specialties.

Citrus Fruits


Concerning fruits and vegetables, citrus trees are cultivated in large numbers in the area but the lemon trees are in the peak of production. The main vegetables grown are watermelons, melons, strawberries, cabbage, asparagus, lettuce, peppers and cauliflower, and the total production is estimated at several thousand tones.