Dodecanese
The Dodecanese Islands, a group of islands located in the southeastern Aegean Sea, whose name literally means “twelve islands” in Greek, although the archipelago actually has more than twelve islands, combine ancient wine-making traditions with a strong maritime identity. Among them, Rhodes and Kos stand out for their historical role in wine-making and trade. Rhodes, one of the first Greek islands to export wine on a large scale in ancient times, became famous for its amphorae marked with the seal of Rhodes, a guarantee of quality.
The island’s viticulture was then shaped by the Knights of St. John and Italian influence during the 20th century, leaving a lasting mark on its vineyards and styles.
The climate is typically Mediterranean, with hot, dry summers tempered by sea breezes, while volcanic and limestone soils bring freshness and minerality. French grape varieties are also grown in the Dodecanese, mainly for blends or experimental cuvées.
Grape varieties and key styles
Native white grape varieties
- Athiri – Rhodes’ flagship white grape variety, producing fresh, aromatic wines with citrus and floral notes, moderate acidity, and subtle salinity. It often forms the basis of local PDO white wines.
- Assyrtiko – Grown in Rhodes, where it reveals both minerality and maturity, it produces structured white wines with good aging potential.
- Malagousia – Increasingly planted in Rhodes, it produces expressive and aromatic white wines with exotic fruit and floral notes, complementing the island’s traditional grape varieties.
- Small-grain white Muscat – Grown on several islands, notably Kos and the smaller islands of the Dodecanese, it produces sweet wines with an intense floral and honeyed character.
- Muscat of Alexandria – Found mainly on Kos, where it produces fragrant and exotic wines, both dry and sweet.
Native red grape varieties
- Mandilaria (also known locally as Amorgiano in Rhodes) – Widely cultivated in Rhodes and neighboring islands, it is renowned for its deep color, robust tannins, and role in blends, forming the basis of red and rosé wines with good aging potential.
- Mavrotririko – A lesser-known black grape variety from the Dodecanese, producing wines with intense color, moderate body, and relatively low acidity, traditionally valued for improving blends.
Wine styles
- Sparkling wines – Since 2011, the Rhodes PDO has authorized the production of traditional sparkling wines made using the tank method, particularly from Athiri grapes.
- Dry whites – Lively, floral, and citrusy, mainly made from Athiri grapes, their freshness is enhanced by the maritime climate.
- Reds and rosés – Made from the Mandilaria grape variety, they have beautiful depth, spicy notes, and a powerful structure, sometimes softened in blends.
- Sweet Muscats – Produced throughout the Dodecanese, Kos and Patmos are historically known for their aromatic Muscat-based dessert wines.
- PDO Rhodes – Covers whites (dominated by Athiri) and reds/rosés (made from Mandilaria), reflecting the island’s maritime terroir.
- PDO Muscat of Rhodes – Sweet wines produced from Muscat Blanc à Petits Grains and Muscat di Trani, introduced by the Italians. Styles range from sun-dried grapes (naturally sweet wine) to fortified wines (natural sweet wine), preserving traditional techniques while reflecting the maritime terroir.
Notable areas
Rhodes
The largest and most important island for viticulture in the Dodecanese, with historic vineyards clustered around Embonas and on the mountainous slopes of Attavyros. The soils are varied, a mixture of sand, clay, limestone, and gravel, giving them complexity and resilience. Remarkably, phylloxera never reached Rhodes, allowing many vineyards to retain their own roots, some of which are very old. Combined with high-altitude plantings, these conditions produce structured red wines and refined, fresh, balanced white wines with a distinct island character.
Kos
Known for its Muscat of Alexandria, which produces both dry white wines and aromatic dessert wines, Kos has a long tradition of sweet Muscats, reflecting its role in the Aegean wine trade. Volcanic soils and coastal breezes lend freshness to the island’s wines. In addition to its Muscat heritage, Kos has embraced international grape varieties that are grown under the Kos PGI and used in both blends and single-varietal wines. This combination of indigenous and international varieties reflects Kos’ dual identity, rooted in local tradition but open to modern influences.
Patmos and Leros
Small-scale viticulture, traditionally focused on Muscat and indigenous blends, which is now experiencing a boutique revival.
Karpathos and Kassos
Less well-known but historically important islands, where traditional vineyards and local grape varieties survive in scattered plots.
Wine heritage
The Dodecanese islands have been a crossroads of cultures for thousands of years, with their viticulture influenced by successive civilizations, from the first contacts with the Aegean civilization and the ancient Greeks to the Romans, Venetians, Ottomans, and Italians. Rhodes, in particular, exported large quantities of wine in ancient times, its amphorae being recognized throughout the Mediterranean.
Traditional vine cultivation, the terracing of rocky soils, and the cultivation of drought-resistant grape varieties such as Athiri and Mandilaria are evidence of the islands’ adaptation to their challenging environment. Today, a new generation of small producers is reviving indigenous grape varieties, producing terroir wines that connect the Dodecanese’s historical past with its modern identity.
