At the table with Ritinitis Nobilis
Greek meze, fried calamari, tzatziki and pitta bread, keftedes with mint, grilled octopus with olive oil.
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Let's talk little, let's talk wine
Ritinitis NobilisGaia
Ritinitis Nobilis comes from arid vineyards perched on the heights above Corinth, in the north-east of the Peloponnese. Roditis, the region's traditional white grape variety, grows here under a hot, dry Mediterranean climate, tempered by altitude and the nearby gulf. These conditions produce healthy, fresh grapes that form the base of retsina, the traditional Greek wine flavoured with Aleppo pine resin since Antiquity.
The grapes are harvested by hand, destemmed and pressed, then fermented in stainless-steel tanks with selected yeasts. A small amount of Aleppo pine resin, around 0.3 g/l, is added to the must. The wine is aged for 3 months in stainless-steel tanks with regular bâtonnage, then fined and cold-stabilised before bottling.
This wine reveals notes of pine resin, lemon, pistachio, green apple, white flowers, fennel, rosemary and pear. The pale yellow colour with green glints heralds a fresh nose where the resin remains discreet. The palate, lively and balanced between fruit and pine, offers fine acidity and a clean finish with citrus accents.
Where are we traveling?
PeloponneseGreece
It lies in southern Greece, forming the vast peninsula joined to the mainland by the narrow Isthmus of Corinth — cut through by a canal in 1893 — and washed by the Ionian, Mediterranean and Aegean seas. The vineyards are spread over an immense, rugged territory, from sun-scorched coastal plains to the high plateaus of Mantinia and Nemea, by way of the steep slopes of the Taygetus and the green valleys of Arcadia, between sea level and more than 800 metres. Its wine history reaches back to the very roots of Western civilisation: it was here, at Mycenae and Tiryns, that the earliest traces of winemaking in Europe were discovered, dating back more than 3,000 years BC, and it was in the Peloponnese that the cult of Dionysus reached its full extent. Birthplace of the Olympic wine served at the ancient Games and a major exporting land under the Byzantine Empire, the region sank into winemaking oblivion during the centuries of Ottoman occupation, before a slow revival in the 20th century, accelerated since the 1990s by a new generation of winemakers trained abroad, determined to restore the prestige of this historic cradle. The climate varies considerably with altitude and exposure, from frankly hot and dry Mediterranean on the coasts to semi-continental and cool on the high inland plateaus, where cool nights and mountain winds give the grapes a slow ripening and a natural acidity that the coast cannot offer. The soils are just as diverse, from the iron-rich red clays of Nemea to the limestone and marl of Mantinia, by way of the alluvium of the coastal plains and the schist of the mountain slopes. The Peloponnese has established itself as the driving force of the Greek wine renaissance thanks to its Agiorgitiko from Nemea, velvety, generous reds with aromas of black cherry, spice and bay leaf, its Moschofilero from Mantinia, aromatic whites sparkling with freshness and notes of rose, lychee and white pepper, its Mavrodaphne of Patras, fortified sweet wines of sumptuous richness, and a growing constellation of ambitious cuvées made from rare grape varieties such as Kydonitsa, transplanted Assyrtiko or Mavroudi, testimony to a peninsula that is at last claiming the place that five millennia of winegrowing had destined for it.
The little history of the country
Greece
Long known as small table wines, notably with Retsina, a white wine infused with pine resin, Greek wines have increased in quality over the last 20 years. The history of wine is as old as that of Greece. More than 3000 years ago, traces of the oldest grape presses in the world were found on the island of Crete.
After stagnation throughout the 20th century, Greek wines experienced a dazzling improvement from a quality point of view thanks to its entry into the European Union, the training of young oenologists in very good European schools and particular attention to international demand. She does not want to take the easy route by using mainly great French grape varieties such as Chardonnay or Cabernet Sauvignon which would greatly facilitate export. Nowadays, Greece wants to continue to cultivate and introduce its ancient grape varieties, which number around 300 in the territory.
The very first thing to understand is that Greece is much more diverse in terms of climate than most people think. The country clearly has everything from arid Mediterranean islands to humid, mountainous pine forests that receive snowfall in winter. With such a diverse climate, you can expect Greek wines to be very varied as well. So, one of the best ways to get an idea of Greek wine is to divide the country into four overall wine-growing zones based on their climate: Northern Greece (humid climate), Aegean Islands (arid climate). ), Central Greece and Southern Greece (Mediterranean climate). The potential and reputation are greatly underestimated today in the eyes of the general public, which may bring pleasant surprises!
All about Ritinitis Nobilis
At what temperature should Ritinitis Nobilis be served?
Between 10 and 12 °C.
How long can Ritinitis Nobilis be kept?
Ageing potential: 1 to 5 years. Store the bottle lying down, away from light, at around 12 °C.
Which grapes make up Ritinitis Nobilis?
Grapes: 100% Roditis. Origin: Peloponnese, Greece. Alcohol: 12%.
What to serve with Ritinitis Nobilis?
Ritinitis Nobilis pairs well with aperitifs. Our dish ideas are in the food pairing box at the top of the page.