From vineyards in Attica close to the sea, this modern Retsina sees 250g pine resin added per 1,000 litres of wine, during fermentation in stainless steel vats. After fermentation the wine is left on lees for three months with frequent stirring. It makes for a lively and fresh interpretation of the Savatiano grape: savoury, dry and subtle with scents of the pine forest and dried herbs, and some restrained lemon citrus flavours. Bright and breezy, and perfect for summer drinking with fish or seafood dishes.
