If we wish to explore wine more deeply and evaluate its organoleptic characteristics, the basic principles of sensory evaluation are as follows:

1. The glass should be colorless and transparent

2. Always serve wine up to one-third of the glass. By gently swirling it, we can enjoy the richness of its aromas as they rise into the empty space above

3. Observe and evaluate the characteristics of the wine: its appearance, aroma, and taste

In every occasion of drinking Varietal Roditis Wine, we savor its rich aroma and fruity taste. Above all, however, we recognize the high winemaking technique and the dedication of Greek winemakers.

🇪🇺ΕΝΕΡΓΕΙΑ ΣΥΓΧΡΗΜΑΤΟΔΟΤΟΥΜΕΝΗ ΑΠΟ ΤΗΝ ΕΥΡΩΠΑΪΚΗ ΕΝΩΣΗ ΚΑΙ ΤΗΝ ΕΛΛΑΔΑ - PROJECT CO-FINANCED BY THE EUROPEAN UNION AND GREECE 🇬🇷