The first Cabernet Sauvignon vineyards in Greece were planted in the 1960s in Metsovo. Since then, many wine producers from every region in the country use it, considering it one of their superior wines. The depth of colour, the particular character of its aromas and flavours, the broad palatal spectrum and its typical varietal features are but a few of the quality elements that prompted many wineries to put this variety to good use.
Cabernet Sauvignon is susceptible to most diseases and is quite sensitive to drought, thus performing better in the relatively cooler regions of the country. With regard to style, most Greek Cabernets bear a similarity to their European counterparts, particularly to some Bordeaux wines of warmer vintages, but with a more fruity palate, and more balanced acidity, without the austerity and the minerality of a typical French wine. Most of the times, its strength exceeds 13% alcohol by volume. It has been proved that good quality Greek Cabernet wines have an ageing potential of at least a decade. The variety is often used to boost some Greek varieties –an example being Agiorgitiko– adding acidity, body, structure and the complex aromas of blackberries.
Halkidiki is the only appellation region where the use of Cabernet Sauvignon (in partnership with Cabernet Franc and Limnio) is allowed for producing PDO Slopes of Meliton (ΠΓΕ Πλαγιές Μελίτωνα) wines. It also participates in the production of many PGI wines throughout Greece.