A white variety grown in the Cyclades and mainly on Naxos, Santorini and Paros. It ripens in late August to early September.
The wine produced from the Aidani variety is of average alcoholic content and acidity, but has a rich floral aroma and is suitable for blending with wines with high alcoholic strength or high acidity, for example those made from the Assyrtiko variety, as is the case with the V.Q.P.R.D. ` Santorini`.
[Text and photos taken from the book 'Wine-producing varieties of the Greek vineyard' by Haroula Spinthiropoulou - Olive Press Publications, 2000 (in Greek)]