September in Zakynthos is summery without the extreme heat and crowds. It is the locals’ favorite month for another reason: the grape harvest.
Viticulture on the island began during the Venetian rule (14th century – 18th century), primarily for the production of Black Currants, a variety of currant that quickly gained significant commercial value due to its exceptional quality. In the old days, Zakynthians referred to the currant as “Black Gold.”
Alongside the cultivation of Black Currants, growers began experimenting with edible grape varieties as well as those used in winemaking. Various grape varieties emerged, some native and others introduced by the Venetians, which were used to create new, unique varieties.
Many of these are still cultivated today, and Zakynthos has recently reappeared dynamically on Greece’s wine map, supported by small and medium-sized producers and winemakers who have truly fallen in love with Zakynthian wine and have taken on the task of promoting it beyond Greek borders.
White varieties such as Skiadopoulo, Pavlos, Goustolidi, Makrypodia, and red varieties such as the famous Avgoustiatis, Roditis, or Katsakoulia are grown at low altitudes, with the highest reaching up to 400 meters. The island’s soils are fertile and heavy in the lowland area and rocky in the so-called mountainous area, though Zakynthos doesn’t have particularly high mountains.
The two standout local wines are the deep red or rosé (which has become very popular in recent years) single-variety Avgoustiatis and the very distinctive white multi-varietal Verdea, which can contain up to 16 different varieties, always based on Skiadopoulo. Its name comes from the greenish color of the grape skins used in its creation, it has a Traditional Designation, and it is characterized by its intense flavor.
During the beloved month of September, nearly every Zakynthian household will ensure their barrel is stocked with fresh must, even if they don’t own vineyards. Wine, along with olive oil, is one of the two essential local products that accompany locals’ meals throughout the year.
If you are lucky enough to pass through a village during these days, you will see the “pressing” process outside houses using small special machines or in courtyards where old stone wine presses remain for this use, and the pressing is done by foot. Even if you don’t see the process, you might smell the fresh must in the air, as it begins to ferment in homemade barrels.
If you are a wine lover, Zakynthos is perfect for visiting local wineries, and the producers will be happy to talk to you about the local varieties and the entire process. At the wineries that are open to visitors, you can taste the local labels and decide if it was really worth the effort…
