Project Objectives

The cooperation of local producers with specialized university institutions will contribute to the improvement of local wines. This improvement will be achieved by acquiring knowledge of the composition of the aroma of each variety & by applying the appropriate cultivation & winemaking practices in the field. The consequence of all this will be the emergence of the Soufli vineyard in an important, distinct wine-growing region. The aroma of the wines will be characterized (i.e. the volatile components that shape the aroma of each variety will be identified) of the Karnachalas, Boyolamas, Keratsouda varieties, in order to support their commercial exploitation based on their aromatic character.