In the basin of Attica, fortified by mountains Hymettus, Penteli, Parnitha, Kithairon, Geraniums mountains and mount Father, mainly grown are the white varieties Savatiano and Rhoditis which are used for the production of the famous Greek Retsina. In the coastal zone of Attica vineyard, the winds and the sea breezes blowing throughout the summer, lower the extreme temperatures, bringing the average annual temperature in the attic, about 18 degrees celsius.
The climate of the region is characterised as genuine Mediterranean, with notorious sunshine, one of the greatest in Greece with favourable conditions for viticulture. In addition, the attic land, even though it is mainly barren, it has territories that have interesting variety in texture. In this way, the beneficial properties of the climate of the area led the wine growers to plant and to experiment with more grape varieties, including Assirtiko, Athiri, Malagouzia, Mandilaria, but also well known foreign varieties including Chardonnay, Sauvignon Blanc, Viognier, Cabernet Sauvignon, Grenache, Merlot and Syrah. In this way areas like Stamata, Pallini, Pikermi, Spata, Peania, Koropi, Markopoulo, Anavissos, Megara and others had new vineyards created and their respective names of local wines were approved.