Chios is a Greek island in the eastern Aegean Sea, just five miles (8km) from the coast of Turkey. While it is far from being the most viticulturally important island in Greece, it has a rich history of winemaking that reaches back 2500 years. Nowadays, Chios is better known for its anise-based liqueurs such as Mastica and Ouzo, but wines are still made here from grape varieties such as Chian Krasero, Assyrtico and Roditis.
The island is roughly kidney-shaped and measures 30 miles (50km) from north to south. A spine of mountains runs down the middle, and the highest peak is the 4250ft (1295m) Mount Pelineon in the north. Most viticulture takes place in the mountainous northern part of the island, particularly around the small town of Volissos, 15 miles (22km) from the island's main center, also called Chios.
Wine has been made on Chios since at least the 5th Century BC, as evidenced by the discovery of Chian amphorae (bearing an emblem of a sphinx entwined with bunches of grapes) in ancient sites in the Greek capital, Athens. In fact, a number of these have been unearthed in archaeological digs all around the Mediterranean. The island has a strong mythological link with the god of wine, Dionysus, whose son Inopion is fabled to have ruled over Chios and taught its inhabitants how to make wine. In Roman times, Chios wine became a hot commodity and was seen as a status symbol in classical Roman society.
The Mediterranean climate here is affected considerably by the presence of the Aegean Sea, and Chios experiences cooler summers and warmer winters than more-inland regions of Greece.
Most of the vineyards on Chios are planted at elevations up to 1500ft (450m) above sea level, often on terraces cut out of the island's many hillsides. High levels of sunshine and constant breezes from the north and south-west during the growing season help to slow ripening, ensuring that flavor and acidity are developed in balanced measures.
There are no PDO-level appellations on Chios, and only a handful of wineries are operating on the island. More-modern winemaking techniques have been introduced in the past 50 years. Other local produce from Chios includes olives, olive oil, figs, mandarins, cherries and mastic gum.
