Production of Varietal Roditis

The production of wine begins with the harvest (collection of Roditis grapes), followed by pressing (crushing of the grapes and extraction of the must), and then alcoholic fermentation, during which the sugars in the must are converted into alcohol by yeast. Finally, the wine undergoes maturation (aging), during which it is improved and stabilized in tanks or barrels.

Stages of wine production:

1. Harvesting

The collection of ripe grapes, carried out at the right time. For Varietal Roditis Wine, the harvest usually begins in early August in most regions of Greece.

2. Pressing (Γλευκοποίηση):

• Destemming & Crushing: Grapes are sent to the destemmer and crushed, releasing the juice.

• Pressing: The grape mass is pressed to extract the remaining juice.

• Clarification: The must is clarified by allowing solid particles to settle before alcoholic fermentation.

3. Alcoholic Fermentation:

The clear must is placed in tanks.

Yeast microorganisms convert the sugars of the must into alcohol, simultaneously producing carbon dioxide.

The fermentation temperature is critical for the quality of the final wine.

4. Maturation (Aging):

After fermentation ends, the wine is transferred to storage tanks or barrels to mature.

The duration of maturation varies, with the aim of improving the physicochemical characteristics of the wine and ensuring slow, controlled oxidation.

Types of winemaking:

• White winemaking: Production of white wine, where fermentation takes place with clear juice only.

• Red winemaking: Includes fermentation of the juice together with the solid parts (skins and seeds) of the grapes, which gives the characteristic red color and tannins to the wine.

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