05613
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A particularly expressive and complex interpretation of Roditis, which breaks away from the stereotypes of the variety and reveals a deeper, “gastronomic” character. Its color is deep gold, a result of contact with the grape skins and the wine’s maturity. The nose is complex and exuberant, with dried stone fruits, citrus peel, notes of honey and chamomile, and subtle oxidative nuances reminiscent of nuts and bread dough. On the palate, it is full-bodied, structured, and intense, balancing richness with lively acidity. A wine with character, depth, flavor concentration, and longevity, demonstrating the potential of Roditis through a natural, low-intervention vinification process.
Sotiris Ginis offers a “radical” interpretation of Roditis, based on extraction, aging, and the expression of the vineyard with minimal intervention. Fermentation takes place with indigenous yeasts and prolonged contact with the skins for about 10 days, enhancing the structure and aromatic complexity. This is followed by a long aging period on the fine lees for about 9 months, with regular batonnage, which adds volume, texture, and additional aromatic layers. The result is a wine where primary fruity elements coexist with secondary notes of yeast and depth, as well as subtle, evolving nuances. Dry, with high alcohol content and balanced acidity, the Roditis from the Aoton Roditis winery expresses a more serious and complex side of the variety.
An awesome balance of freshness and oxidative character, a hint of honey aromas and richness reminiscent of the equally wonderful sparkling wines from the Chenin Blanc variety. Indigene does not want or resemble champagne in any way. The slow second fermentation in the bottle, which can last for over six months, contributes to the complexity of the wine,...
