Also known as: Rogditis, Alepou, Rodomoussi, Kanellato, Kokkinostafylo, Litsitsines, Sourviotis, Krytsanisti

A very old, indigenous, gris variety grown in 32 prefectures in the country, in the northwest Peloponnese, in Attica, Viotia, Evia, Thessaly, Macedonia and Thrace.

The Roditis variety’s extreme diversity is enhanced by the different micro-climates in which it is grown. It prefers light, limy soil of average fertility and high altitudes, where the variety’s performance is at its best. It ripens after 20 September.

When cultivated in suitable soil in mountainous areas and at low yields per vine, the Roditis produces noteworthy dry white wines with a fruity aroma, average to high alcoholic strength, a well-rounded, fresh and balanced palate, that can be barrel-aged. It is also used in the production of rosés wines.

This variety is used in making the dry white VQPRD `Patras`. It is furthermore blended with the Athiri and Assyrtiko to produce the dry white VQPRD `Côtes de Meliton`, with the Savatiano variety to produce the dry, semi-dry and semi-sweet V.Q.P.R.D `Anghialos`
Roditis is also used to make a number of Vins de Pays (Anavyssiotikos [of Anavyssos], Attikos [of Attica], Agioreitikos [of Mount Athos], Thessalikos [of Thessaly], Makedonikos [of Macedonia], Pellas, [Pella]  etc.), wines with the Traditional Appellation Retsina and many Table wines.

[Text and photos taken from the book 'Wine-producing varieties of the Greek vineyard' by Haroula Spinthiropoulou - Olive Press Publications, 2000 (in Greek)]

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