Kydonitsa

Introduction

Kydonitsa is one of the most exciting revival stories in the Greek vineyard. From a rare, almost forgotten variety of Laconia, it has managed in two decades to become one of the most sought-after "weapons" of Greek winemakers. Its name is a promise of its aroma: an explosion of ripe quince that makes it instantly recognizable and unique in the global wine scene.

Gastronomy

Due to its fruity yet rich character, Kydonitsa is a "jack-of-all-trades" at the table: Seafood: Grilled fish, shrimp saganaki. White Meats: Chicken with quince (for the ultimate pairing!) or lemon rabbit. Asian Cuisine: Pairs wonderfully with sushi and spicy dishes due to its aromatic richness. Cheeses: Soft white cheeses or medium-aged yellow cheeses.

Terroir

Origin: Its heart beats in Laconia, in the southeastern Peloponnese. Spread: Although it started from Monemvasia, today it is found throughout the Peloponnese (Argolis, Corinthia/Nemea), as well as in experimental or systematic plantings in Macedonia (Pella) and the islands (Kos). Kydonitsa is a plant that loves the sun and withstands the hardships of the Mediterranean summer. Resilience: It shows remarkable resistance to drought and heat, thanks to the thick skin of its berries. Ripening: It is a late variety (late August to mid-September). Terroir: It performs exceptionally well at altitudes (300-600m) and poor limestone soils, where the night coolness helps maintain acidity.