One of the more commercially important indigenous Greek varieties, it can exhibit a wide range of characteristics, from soft to very tannic, depending on factors in the growing and winemaking processes. The grape is typically made as a varietal, though it is notably blended with Cabernet Sauvignon in the area around Metsovo to make the table wine traditionally called "katoi". In the region of Nemea it is often made into rosés of oak-aged red wines. The wines are known for their high level of fruitiness but tend to lack some acidity and body.