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Roditis Orange 2015 - Domaine Tatsis
Domaine Tatsis


  Greece / Goumenissa
ADD TO CART At your doorstep in 1 - 3 days

Beautifully complex and unique!


Why do we love it?

Red wine color and tannins are derived from the skins of the red grapes which remain together with the must during the initial stages of fermentation. But what happens if a seemingly white wine like it was red?

If you are in the mood for experimentation, then just do not miss the chance to try an amazing "white" wine that is completely different from the fresh, easily drinkable, fruity whites most of us are used to.

Roditis 2015 of Domaine Tatsis is a benchmark of the extraordinary class of orange wines, a category that reappeared thanks to "crazy” Josko Gavner and the winemakers of the Friuli region in Italy. The unconventional trend has now assumed enormous dimensions with producers from all around the world testing their strength in the extremely difficult and demanding category of orange wines.

The two Tatsis brothers, Stergios, and Pericles are among the most unconventional Greek producers. If we would bet on somebody to make an orange wine, it would be them.

Roditis was fermented along with the marc for a whole month and then it stayed with the lees for a year in oak barrels and bottled without the use of sulfite. If you have the minimum mood for adventure, do not miss this unique natural white wine with impressive aromas of dried fruit, rich body, and tannins (yes, you read it correctly) that surprise you, making it, maybe, the most special wine we have tasted for a long long time!

You can wait for it for 2 or 3 more years. 









Tastes Like

In the glass, its color is orange-yellow and a bit cloudy.

In the impressively intense nose, there are aromas of kumquat, peach compote, dried apricot, and orange peel. A slight animal sense, honey, and honeycomb contribute to its already complicated bouquet.

On the palate, it is rich with a condensed body, absolutely dry, medium acidity, and unexpected round tannins. Bergamot and dried apricot stand out aromatically and linger in the mouth in the aftertaste that leaves a sweet dry fruit sense. 

Technical stuff
Color White
Type Dry
Year 2015
Alcohol 13 %
Origin Goumenissa
Variety Roditis
Aromas Kumquat, peach compote, toast, dried apricot, orange peel, animal feel, honey, honeycomb.
Bottle Size 750ml
Barrique 12 months
Serving temperature 10°C
Aging 5 years
Closure Cork
Organic Yes



with spaghetti, seafood risotto, stuffed tomatoes with rice, or with roast turkey and potatoes.

Pork with quince and carob syrup

  • 1 Kg pork leg or shoulder
  • 4 quinces
  • 50 gr butter
  • 100ml olive oil
  • 200 ml red wine
  • 150 ml carob syrup
  • 1 large onion (finely chopped)
  • 1 tbsp. coriander seeds grounded
  • 150 gr flour
  • 20 gr tomato paste
  • 50 gr brown sugar
  • juice from an orange
  • Salt
  • Pepper


Cut the quinces in quarters, clean and cut each piece in 3 smaller pieces. Put them in a non-stick pan and sauté them lightly with butter. Pour in the orange juice and add 200 ml of warm water, cover the pan with a lid and simmer the quinces for about 30 minutes, until they are tender. Sprinkle with sugar, and leave them for 10 minutes to caramelize over the heat. Leave them aside until the pork is ready.

Cut the pork into large cubes, season them and dust them with flour. Skip the excess of flour. In a large saucepan, heat up the olive oil and sauté the meat well from all sides until it is well browned. Add the chopped onion, continue sauteing until it is glistening and slightly softened. Add the tomato paste and the coriander, sauté lightly and pour in the wine. Pour 200 ml of warm water and let the meat boil for about 1½ hours. If the liquids have been saved in between and the meat has not been done yet, add some warm water. Then put the quinces over the meat with the juice and simmer at low temperature for about 10 minutes to mix their flavors. Rotate the pot, but do not stir the food, because the quinces will melt. Add the carob syrup the last 5 minutes. Remove the food from heat, let it sit for 5 minutes and serve. 



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