The peninsula of Halkidiki lies ahead with its three branches that sink into the Aegean sea, the peninsulas Kassandra, Sithonia and Athos. The vines are cultivated in the central Halkidiki area (Agios Pavlos - Nea Kallikratia), at the middle "fingure", Sithonia and at the eastern one, Mount Athos. At Agios Pavlos the vineyards are spread in low hills. They abut on the sea which counterpoises with its aura the extreme summer temperatures. The varieties cultivated are Roditis, Sauvignon blanc, Xinomavro and Cabernet Sauvignon which produce the Vins de Pays de Halkidiki: a bright, fruity, vivid white wine and a deep colored, rich and round redOn the sun-drenched slopes of Mt Meliton, the warm dry climate and the humidity from the Aegean Sea create a beneficial environment for wine-making.

The red wine is made from Limnio which is considered to be one of the oldest varieties in the world, along with the French varieties of Cabernet Sauvignon and Cabernet Franc. A white wine comes from the white grape varieties of Assyrtiko, Roditis, Malagousia and Athiri.

Almost all monasteries in Mount Athos have a longstanding tradition in wine-making. Quite a few of them, host a revival of this tradition. This blessed stretch of land with its mild climate, the more than adequate sunlight, the mountain coolness and the sea breeze produces the Regional Wines of Mount Athos.

The vineyards of central Halkidiki stretch from the low hills near the sea, with the sea climate soothing the land during the summer, to the mountainous regions of the area. The grape varieties are cultivated to produce the white Regional Wines of Halkidiki are Roditis and Sauvignon Blanc. The red Regional Wine of Halkidiki is produced from the Xinomavro, Grenache Rouge and Cabernet Sauvignon varieties.