The components of wine are divided into three main categories:

• Water, accounting for about 80–85%

• Organic compounds, which include organic acids, alcohols, aromatic compounds, sugars, polysaccharides, phenolic compounds, nitrogenous compounds, enzymes, and vitamins

• Inorganic compounds, which are salts of inorganic and organic acids

Organic acids are responsible for the taste of wines, their protection against microbiological or chemical spoilage, and the preservation of color.

Nitrogenous compounds (such as proteins and amino acids) contribute to the aromatic properties of the wine.

The factors that determine the concentration of all the above components are:

• Soil

• Altitude

• Temperature

• Sunlight

• Pruning

• Type of cultivation

• Duration of ripening

• Grape variety

• Method of vinification

The Roditis variety, due to its special character, gives Varietal Roditis Wine an intense color and aromas of citrus fruits (lemon, orange) as well as tropical fruits (pear, melon).

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