Rhodes (Rodos) is one of Greece's most famous islands, located just 12 miles (20km) off the coast of Turkey. Wine has been made here for at least 2400 years and today there are two appellations on the island, making dry red wines and both dry and sweet white wines. The native Aegean varieties Athiri, Moschato Aspro and Mandilaria (known locally as Amorgiano) are the most-planted varieties on Rhodes.
The island covers just under 550 square miles (1450 sq km) of mountainous land in the southern Aegean Sea. Mount Attavyros is the highest point, at 4000ft (1200m) above sea level, and most of Rhodes' vineyards are planted on its slopes and foothills.
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Ancient amphorae bearing the marks of Rhodes have been discovered around the Mediterranean basin, suggesting that winemaking was already well established on the island as far back as the 7th Century BC. During the Middle Ages, when Rhodes was under the rule of the Muslim Ottoman empire, the Malvasia trade flourished here as the island was allowed to continue trading in wine. Due to the harshness of its terrain, Rhodes was fortunate to avoid the spread of phylloxera that had such a devastating effect on Europe in the 19th Century. As a consequence, many historic vineyards remain, and their varietal composition better reflects traditional viticulture than many of its island neighbors.
Rhodes has one of the driest, sunniest climates in Greece and experiences the classic Mediterranean influences of hot summers and short, mild winters. Warm sunshine during the growing season is tempered by cooling breezes from the south, particularly on the more-exposed higher slopes of Mount Attavyros. At these higher altitudes, the white Athiri grape dominates the vineyards, and vines are mostly trained into low goblets to withstand the more aggressive winds. The cooler climate in these vineyards helps to slow ripening, leading to the development of acidity alongside flavor and aroma in the grapes.
The red Amorgiano grape variety is planted on the lower-lying land in the foothills of the mountain, where the climate is slightly warmer, and long sunshine hours contribute to the phenolic ripeness of the grapes. Stony, granitic soils are found across the island, providing well-drained vineyard sites with low fertility. These soils lessen vigor and yield and lead to grapes with highly concentrated flavors.
The PDO Rhodes appellation allows for red and white varietal wines made from Amorgiano and Athiri. The separate (and much smaller) Muscat of Rhodes appellation is for the production of sweet wines made in the vin doux naturel style using two different local clones of the Muscat family of grapes.
