Similar to Aidani, Athiri is also strongly associated with Santorini, as it is mainly known for its significant role of softening the aggressiveness of Assyrtiko in the production of the great wines of Santorini. However, it is also grown in other Aegean islands and especially Rhodes and Crete as well as in the most part of the Greek mainland, mainly in Chalkidiki (Cotes de Meliton). It is a white-skinned grape variety that gives lightly aromatic, fresh, and lemony wines that are medium-bodied, with moderate alcohol and acidity. However, varietal Athiri wines are relatively rare. Softer than Assyrtiko, it matches perfectly lighter dishes based on fish and seafood, as well with light sauces and olive oil-based recipes.