Άωτον Ροδίτης ΠΓΕ Αττική

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.