Debina is a white grape variety native to the Epirus region, particularly the area of Zitsa, where it has been cultivated continuously since the 7th century, according to historical sources. It is the dominant variety in the region, accounting for about 90% of the total vineyard area. The most widely accepted theory regarding its name is that it derives from the Italian "de vino," meaning "the grape of wine." This variety is productive and vigorous but also sensitive to diseases. It ripens late, typically after mid-September.
Debina wines exhibit mild aromas of citrus, green apple, pear, and unripe pineapple, with a refined palate that features crisp acidity, low alcohol, and a medium body. From the Debina variety, elegant dry white wines are produced using classic white winemaking techniques and fermentation at low temperatures. While barrel aging is not common, it is not entirely excluded. Increasingly, however, we are encountering remarkable examples of orange wines made from Debina, which seem to be a winemaking method that highlights the beautiful organoleptic characteristics of the variety.
Wines made from Debina are not intended for aging, and their refined nature makes them perfect for consumption as an aperitif, as well as pairing with light dishes, white fish, and poultry.
Traditionally, sparkling wines were produced from the Debina variety, as the fermentation would stop slowly in the fall due to low temperatures, before it was complete. The wine would then be bottled, and later, in the spring, fermentation would restart inside the bottle. The resulting carbon dioxide would become trapped, creating the effervescence. Even today, Debina continues to produce quality sparkling wines, using either the traditional method or the Charmat method.
The Debina variety yields wines with Protected Designation of Origin, including still dry and sparkling dry and semi-dry wines, within the PDO Zitsa zone. It also contributes to the production of wines with Protected Geographical Indication from Ioannina and Karditsa.