Roditis

Introduction

Roditis is the most widely planted white variety in Greece and the 'workhorse' of the Greek vineyard. Although it was misunderstood for years due to mass production, wines from mountainous vineyards have proven that it can produce wines with exceptional finesse and character. Its name comes from the rosy color of its skin (despite producing white wine). Its heart beats in the Peloponnese, centered in Aigialeia, but it is found throughout mainland Greece. It is the basis for the PDO Patras and participates in countless blends, offering balance and freshness.

Tasting Notes

Color: Light straw yellow with green highlights. Aromas: Subtle notes of citrus (lemon, citron), green apple, and white peach, with a hint of minerality. Palate: Light to medium body, with crisp acidity and a very clean, refreshing finish.

Gastronomy

Seafood: Fried calamari, marinated anchovies, and steamed mussels. Vegetables: Green beans, stuffed vegetables, and okra (the classic combination of the Greek family). Pies: Cheese pies and herb pies with feta.

Terroir

Terroir: Roditis is a 'lover' of poor, sandy-clay, and gravelly soils. In Aigialeia, it is cultivated on steep slopes facing the Corinthian Gulf. These soils limit its natural tendency for high yields, concentrating the aromas in the fruit. Climate: The key to quality Roditis is altitude (up to 1000m). The combination of the mountainous climate with the sea breeze protects the grapes from heatwaves, allowing slow ripening that maintains acidity and delicate aromas.