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Tetramythos 2023 Roditis Nature

There is a certain beauty in the ineluctable fact that this object lesson in “natural” wine-making (absolutely nothing added to the wine) should derive from Europe’s oldest wine culture. The sheer dimension and clarity of flavour, allied to a luxurious texture, yet all packed into an orderly frame, are breathtakingly good. There is nothing even remotely offbeat about this classy and delicious wine. Roditis is actually a dark-skinned grape which, when left to macerate as an Orange wine, takes on discernible pigmentation. Mercifully, this wine, while “natural” in every regard, has been respectfully permitted to remain “white”. The vineyard was planted in 1971, with many vines ungrafted. (Phylloxera did not arrive here, amazingly, until the 1970’s.)

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Wine Specifics

WineWise Code
HTE-RON23
Country
Greece
Region
Patras
Color/Style
White
Destemming
Complete
Fermentation Vessel
Stainless Steel
Additional Fermentation Notes
Typical white vinification Fermentation duration: 2 months
Aging Vessel
100% Stainless Steel
Aging Duration (months)
4
Filtered?
No
Fining Agents
None
Yeast Protocol
Spontaneous
Malolactic Conversion
Yes
Additonal Maturation Details:
lees contact
Added Sulfur
Yes, 24ppm
Varieties
100% Roditis
Residual Sugar
1.9
ABV
13.5
Acidity
5.4
pH
3.32
Closure
DIAM
Annual Production
1420
Certified Vegan
No
Other Wine Facts
Roditis is an old, pink skinned variety of Greece and spesifically the cultivated clone of Roditis in our region, is the Roditis Alepou, meaning Roditis Fox, indicating the pink-almost purple hue of the skins.
Soil Types
Calcareous, Alluvial, Loam
Elevation (meters)
840
Vine Age
50
Yields (hl/ha)
52
Farming Practices
Certified Organic
Harvest Method
Hand-harvested
Additional Harvest Notes
Bushvines
Other Vineyard Details
North

Notes from the Producer: Organic and minimal intervention wine produced from a north-facing, single vineyard of Roditis grape variety. Cultivated inside the Protected Designation of Origin area of P.D.O. “Patras”, at 850 meters altitude, influenced by the regional cool climate. Vines are trained in non- irrigated traditional bushvines (Gobelet), 50 years old in limestone soils, providing low yields of concentrated flavored, quality grapes.
Manual harvest starts in mid-September. Use only of the free-run must, long alcoholic fermentation with wild yeasts and spontaneous malolactic fermentation. Remaining on the fine wine lees for more than 3 months. Bottled unfined and unfiltered, with low sulphites addition.
Wine with yellow color, aromas of lemon blossoms, citrus, apple and bergamot, creamy mouth texture with crispy acidity, hints of minerality and long aftertaste.

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