Markou Schinopefko Retsina, Attica

Grapes are destemmed, crushed and only the first juice is collected. The must is then placed into a stainless steel vat with yeast. A small amount of cotton gauze wrapped pine resin is added in to the vat prior to the fermentation. This is removed at the end of fermentation. The wine is then stabilized cold and filtered prior to bottling.

Tasting Notes: A subtle hint of pine with notes of white peach, pear, white flowers, dried citrus and fine, fresh acidity. This is a very  attractive elegant modern Greek white, that bears little resemblance to the style traditionally associated with Retsina

Food Match: Tempura vegetables and ceviche