An old, white variety of the central and southern Aegean, today cultivated in a number of regions in the country, such as Halkidiki. It ripens during the second half of August or early September.
The Athiri yields wines with fruity aromas, average alcoholic content and acidity and a pleasant, smooth and full flavour.
It is used to produce the V.Q.P.R.D. `Rhodes`, `Santorini` and `Côtes de Meliton` as well as Vin de Pays (Agioritikos [of Mount Athos], of Halkidiki, Makedonikos [of Macedonia], Lassithiotikos [of Lassithi], Irakliotikos [of Herakleion], Aegeopelagitikos [of Aegean Sea], and others) and Table wines.
[Text and photos taken from the book 'Wine-producing varieties of the Greek vineyard' by Haroula Spinthiropoulou - Olive Press Publications, 2000 (in Greek)]