ITS STORY

Personally, I wouldn’t call Kydonitsa an “up-and-coming” white variety anymore. I’ve heard that phrase too many times. Why? Because I believe it was up-and-coming. A few years have passed since it was being celebrated as the most exciting emerging Greek variety. Today, it is firmly established, constantly evolving, and playing a leading role in the Greek wine scene. It has built a loyal following of wine lovers who support it passionately.

Born in Laconia, in the Peloponnese, around Sparta, Gytheio, and the foothills of Mount Taygetus, Kydonitsa has deep roots in Greek viticulture.

Historically, it was used in blends for Malvasia wines, the most famous sweet wines of the Medieval and Venetian periods. It was also blended into dry white wines to add aroma and body.

For many years, Kydonitsa was rarely vinified on its own. Instead, it was scattered throughout mixed vineyards alongside other local varieties, such as Monemvasia, in traditional field blends.

The abandonment of traditional viticulture nearly led to its extinction.

Its revival began in the 1980s in the Monemvasia region, thanks to the efforts of the Tsimbidi family of Monemvasia Winery. Recognizing the variety’s potential, they initiated experimental plantings and produced some of the first single-varietal bottlings.

ITS CHARACTER

STYLE

Kydonitsa can be found in both unoaked and oak-aged styles.

Unoaked examples tend to be:

• Light and refreshing
• Aromatic and vibrant
• Fresh and fruit-driven

Oak-aged versions are:

• Richer and creamier
• More textured and full-bodied
• Characterized by ripe yellow fruit and buttery notes

APPEARANCE

In the glass, Kydonitsa typically displays a pale lemon-green to medium lemon color.

NOSE

Its name is no coincidence. Kydonitsa takes its name from its signature quince aroma, which is the hallmark of the variety.

Typical Aromas and Flavors

Fruit

• Quince
• Pear
• Grapefruit
• Lemon
• Apricot
• Nectarine
• Apple
• Pineapple
• Melon

Floral & Herbal Notes

• Chamomile
• Daisy
• White flowers

Oak-Aged Development

• Vanilla
• Butter
• Nuts
• Honey

PALATE

Body: Medium-bodied, with a rounded texture.

Acidity: Medium to high acidity, providing freshness and vibrancy.

Flavors: Quince is the dominant flavor profile, ranging from fresh and ripe quince to baked quince or even quince preserve. Pear notes are also common, often accompanied by citrus peel and a distinct mineral character.

Although Kydonitsa is generally enjoyed as a fresh white wine, oak-aged examples demonstrate remarkable aging potential, developing complex aromas and flavors of oak, vanilla, and a creamy, buttery texture over time.

REGIONS & RECOMMENDATIONS

While its homeland remains Laconia and Monemvasia, Kydonitsa has now spread across much of Greece, from Thrace and Macedonia to Central Greece and the Peloponnese.

Key regions include:

• Drama
• Pella
• Naoussa
• Thessaloniki
• Nemea
• Attica
• Evia
• Ilia
• Laconia
• Monemvasia
• Corinthia

Recommended Wineries & Labels

• Oenops Wines – Kydonitsa, Drama (€15)
• Tsimbidi Winery – Kydonitsa, Monemvasia (€14)
• Zacharias Winery – Lexis Kydonitsa, Nemea (€13)
• Aslanis Winery – Kydonitsa, Thessaloniki (€15)
• Acra Winery – Kydonitsa, Corinthia (€16)
• Gofa Estate – Meranyhta Kydonitsa, Nemea (€14)
• Ieropoulos Winery – Kydonitsa, Nemea (€15)
• Vatista Vineyards – Kydonitsa, Laconia (€14)
• Theodorakakos Estate – Kydonitsa, Laconia (€12)
• Lacovino Winery – Astrolavos & Filosofia, Laconia (€17 & €20)

For Orange Wine Lovers

And no, I haven’t forgotten those of you who enjoy orange wines.

Recommended examples include:

• MikroBio (Koutsodimos Estate) – Kydonitsa, Ilia (€22)
• Gofa Estate – Orange Kydonitsa, Nemea (€20)

Kydonitsa is no longer a hidden gem. It has earned its place among Greece’s most distinctive white grape varieties, combining aromatic intensity, freshness, versatility, and a unique sense of place. If you haven’t explored it yet, now is the perfect time to discover why so many wine lovers have fallen in love with it.