Structure
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: quince, white-fleshed fruit, night jasmine
Palate: lemon leaf, tropical fruit
Bright yellow with greenish highlights, complex on the nose with quince, white-fleshed fruits and night jasmine over subtle citrus and tropical notes, rich and creamy with refreshing acidity and a persistent lemon-leaf close.
What it pairs with
-
Grilled shrimp and lobster
The producer calls this an excellent match; the creamy richness supports sweet shellfish. -
Lemon-infused seafood
Named by the producer; the lemon leaf finish doubles the citrus. -
Courgette pie
Listed by the producer; refreshing acidity cuts through filo and cheese. -
Stuffed cabbage rolls
The producer recommends them; the wine's depth from lees ageing carries a wrapped, savoury dish.
Facts
- Producer
- Ktima Driopi · visiting guide
- Grapes
- Kydonitsa (100%)
- Oak
- Vinified in stainless steel tanks and large French oak barrels at controlled temperature, then roughly four months on fine lees
- ABV
- 13.0%
- Price
- €15-17 at retail
Frequently asked about Dryopi Kydonitsa
What does Driopi Kydonitsa taste like?
The note describes a bright yellow colour with greenish highlights and complex aromas of quince, white-fleshed fruits and night jasmine with subtle notes of citrus and tropical fruits. On the palate it is rich and creamy with refreshing acidity, balanced structure and a long, persistent finish leaving cool notes of lemon leaf.
How is Driopi Kydonitsa made?
Vinification uses several vessels, including stainless steel tanks and large French oak barrels at controlled temperature, followed by around four months of ageing on fine lees that adds depth and complexity.
Where do the grapes come from?
The Kydonitsa is grown in vineyards in the Nemea region on clayey soils with good drainage.
What food pairs with Driopi Kydonitsa?
Grilled shrimp and lobster, steamed shellfish, lemon-infused seafood dishes, fried fish, chicken with pineapple, stews, courgette pie and stuffed cabbage rolls.