The name “Kidonitsa” derives from the Greek word for quince, a fruit whose aroma is the hallmark of wines made from this variety. These wines are known for their bright yellow-green color, expressive fruit aromas, and a soft, round mouthfeel. They typically exhibit moderate alcohol levels and acidity, though higher-altitude plantings can yield wines with greater freshness and tension. While primarily vinified in stainless steel tanks to preserve its vibrant fruit character, some producers experiment with aging in large oak barrels or even skin-contact techniques to create more complex expressions.
Beyond its role in dry white wines, Kidonitsa is also an integral part of the Monemvasia-Malvasia PDO sweet wine blend, where it contributes aromatic richness alongside Monemvasia, Assyrtiko, and Asproudes. More recently, winemakers have explored its potential for sparkling wines, further demonstrating its versatility.