ABSTRACT

This chapter examines two specific networks of local production, and specifically of wine, in order to explore developments, constraints and potentialities in local food production and processing. It provides a discussion of the local-expert knowledge nexus in the two areas. In the European context, Greece has the longest history of vine growing and winemaking. Vines are very common in Greece and are often cultivated alongside other crops. The depopulation of rural areas has led to a decrease in the amount of land in which vines are planted. Wine production in Greece is divisible into two broad categories: the quality wines produced in specific regions (VQPRD) and the wines without a geographical indication. Mavro Messenikola VQPRD is obtained from the Mavro Messenikola variety of grape, traditionally cultivated only in the villages of Messenikola, Moschato and Morfovouni which are designated as a wine producing zone.