"Then comes the natural Roditis mainly exported in Paris, Munich and Rome. This one is buttery and fuller with just a bit more of alcohol (12.3% vs 12%) and almost one gram more of residual sugar (2.7 versus 1.8). There is higher aromatic complexity, depth of fruit and volume on the palate with intense biscuity character. This is more of a gastronomical wine that can go beyond small fried fish and the alike."
(90/100) Cheers with a glass of Roditis! Yiannis-Gregory (WineCommanders.com)
Joint effort between Spanos brothers and oenologist Panagiotis Papayiannopoulos. They use organic viticulture and experimental winemaking techniques, which means low intervention in the cellar. Grapes were harvested from vineyards at altitudes of 650 to 1050 meters. High altitudes and cool gulf breezes combine to make this region one of the coolest mesoclimates in Greece. Only 8,000 bottles produced.
John's take: "Put your glass of New Zealand Sauv Blanc away - this kills it! 100% Organic."