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Among the Ionian islands Cephalonia alone has appellation wines; the most important is the Robola, a big, dry white.
The Aegean islands of Lemnos and Samos produce fine sweet wines from Muscat grapes. Muscat of Lemnos is a vin de liqueur made by adding wine distillate to unfermented must; a dry version is also made but it is seldom seen off the island. Samos grows Muscat on steep, terraced vineyards. The wines here can be vin de liqueur (Samos Doux), vin doux naturel, made by stopping fermentation, or Samos Nectar from sun-dried grapes, capable of long ageing in wood.
Paros and Santorini are the major appellations in the Cyclades, the former giving a dry red wine from a blend of deep-coloured Mandelaria with white Monemvassia, while Santorini makes a powerful dry white wine from Assyrtiko, and a sweet wine called Vissanto.
Rhodes is home to a dry white wine from the Athiri and a dry red from the Mandelaria, but also makes sparkling table wines by different methods.
Crete has three appellations for dry (and also sweet) red wines - Archanes, Daphnes and Siteia - while both white and red wines are made at Peza. Cretan wines tend to be rich and powerful, made from local varieties such as Kotsifali and Liatiko (red) and Vilana.
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