Variety of Kydonitsa

Kydonitsa is a native variety from Laconia. It was typically planted alongside other varieties, but only in the first decade of the 21st century, after its value was recognized, did it begin to be cultivated and vinified on its own. Following a successful debut in its homeland of Laconia, plantings initially expanded to other regions of the Peloponnese and later to more distant areas of Greece. Today, for example, it can even be found in the region of Pella and on the island of Kos. Many are betting that the future of Kydonitsa will be just as bright as that of Malagouzia.

As a plant, it is quite productive, resilient to diseases, and matures relatively late, after mid-September. It primarily produces dry, subtle wines with a greenish-yellow color and intense aromas of fruit and minerality. Its most characteristic aroma is that of ripe quince, from which it derives its name. It has a round body with moderate volume, medium alcohol, and moderate acidity, or medium plus in mountainous vineyards. It yields wines meant for immediate consumption, with a low aging potential.

Typically, it is vinified in stainless steel tanks to preserve its varietal fruity characteristics, although there are exceptions where it ages in large wooden barrels (Liggas). It usually remains in contact with the lees, a technique that adds volume and creaminess to the wines, as well as aromatic complexity. It mainly produces single-varietal wines, but it is also found in blends with Assyrtiko and the variety Monemvasia, another native variety from the Laconia region. The potential of this variety is continuously being explored, and its multifaceted character is already becoming evident. The creation of the first sparkling wine using the traditional method, made from grapes grown in mountainous vineyards, has been released, convincing us of the wide-ranging possibilities of this variety.