The PDO Rhodes region encompasses the production of various types of wines:
White wines, dry, semi-dry, semi-sweet
These are produced using classic white winemaking techniques, primarily from the Athiri variety, making up at least 70%, with the remainder being Assyrtiko and Malagouzia.
Red wines, dry, semi-dry, semi-sweet
These are produced using classic red winemaking techniques, from the Mandilaria variety (also known as Amorgiano), which constitutes at least 70%, with the remainder being Mavrothiriko.
Rosé wines, dry, semi-dry, semi-sweet
These are made using the bleeding method after a short maceration with the grape skins, primarily from the Mandilaria variety (also known as Amorgiano), which constitutes at least 70%, with the remainder being Mavrothiriko.
Sparkling wines, both White (Athiri at least 70%, Assyrtiko, Malagouzia) and Rosé (Mandilaria at least 70%, Mavrothiriko), labeled with indications such as brut nature, extra brut, brut, extra sec, sec, demi sec, doux, are produced either using the classic method or the tank method.
Historically, the island of Rhodes has been renowned for its viticulture and winemaking since ancient times. Amphorae bearing an image of the Sun God, which served as the authenticity seal of the island, have been found in various Mediterranean locations, demonstrating the significant reputation of "Rhodes Wine" beyond its borders.
Today, having recovered from the devastating phylloxera, it boasts several old, own-rooted vineyards. White wines account for 60% of the total production. The white varieties are cultivated in mountainous and semi-mountainous vineyards on Mount Attavyros at altitudes of up to 800 meters, while the red varieties are grown at lower elevations. The climate is characterized by abundant sunshine and the refreshing influence of the sea breeze during the hot summer months.