Atsala
Introduction
Atsala (or Atsala) is an extremely rare, nearly extinct white variety from Crete. It belongs to the category of grapes that remained on the sidelines for decades, hidden in old, mixed vineyards, and only recently began to attract the interest of oenologists and viticulturists seeking to preserve the island's genetic wealth.
Tasting Notes
Color: Lemon with light green highlights. Aromas: Subtle notes of white-fleshed fruits (unripe pear), herbal hints (chamomile, tea), and a touch of earthy elements. Palate: Balanced, with medium acidity and a slight oily texture that provides satisfactory length.
Gastronomy
Cretan Cuisine: Herb pies (kalitsounia) with wild greens, fried zucchini, and fresh mizithra cheese. Seafood: Small fried fish or steamed shellfish with herbs. Light Dishes: Salads with legumes (such as Cretan fava) and olive oil-based dishes.
Terroir
Primarily found in mountainous and semi-mountainous areas of the Rethymno and Heraklion regions. Atsala seems to prefer limestone soils with good drainage, where the altitude helps maintain acidity despite Crete's high temperatures. As a true child of the island, it is perfectly adapted to drought and intense sunlight. Its resistance to adverse summer conditions is one of its main advantages, allowing it to produce healthy grapes even in arid years.
Summary
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