Chardonnay was first cultivated in Attika, in the mid-1960s following the international trend of that time and soon afterwards it spread across Greece.

Chardonnay performs better in cold and cool regions because it is not very drought-resistant. As a varietal wine, Chardonnay makes various wine styles; fresh and simple, complex and exuberant, austere or aromatic, with or without oak notes. All too often, the final blend of Chardonnay wines receives one part of wine that has fermented and matured in a stainless steel tank along with a proportionate amount of wine matured in oak barrels. In this way the intense woody aroma is considerably played down, leading to a wine style that focuses more on the freshness of its primary aromas.

The use of new oak barrels either during maturation or fermentation usually highlights mostly the fragrance of vanilla, coconut and nuts. With the exception of wines originating from the cool areas of Northern Greece, malolactic fermentation proves to be a difficult procedure on account of the low levels of malic acid in young wines. Most of the Greek Chardonnays usually exhibit a lower alcohol content compared to those of other countries. Generally speaking, these wines develop nicely within two to three years after bottling and the best of them eventually acquire a more complex aromatic structure.