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Kechris Winery - The Tears of Pine Retsina 2019 - [winest]

Kechris Winery - The Tears of Pine Retsina 2019

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About

The wine you fall in love with or never taste again, Retsina has a tradition that dates back 3500 years: in ancient times, to protect wine from oxidation, early winemakers would cover the mouth and inside of amphorae with resin: the sap of pine trees that neighbored the vineyards. In 20th-century greek wine producers fade bad aromas and taste with a resin. Today, Kechris Winery enjoys over six decades of history, having begun in the family restaurant Kokoras somewhere in the old town of Thessaloniki. Its white varieties benefit from the lack of rainfall and lengthy heatwaves that sweep this region during the summer, which result in the production of high-quality fruit. Assyrtiko produces magnificent wines thanks to the excellent balance of acidity and sugar in the grapes, while the vituration process starts with pre-fermentation maceration. Alcoholic fermentation takes place within new oak barrels from diverse origins and is followed by ageing for six months on the lees with regular bâtonnage.
  • 13.5%
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Kechris Winery - The Tears of Pine Retsina 2019

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The wine you fall in love with or never taste again, Retsina has a tradition that dates back 3500 years: in ancient times, to protect wine from oxidation, early winemakers would cover the mouth and inside of amphorae with resin: the sap of pine trees that neighbored the vineyards. In 20th-century greek wine producers fade bad aromas and taste with a resin. Today, Kechris Winery enjoys over six decades of history, having begun in the family restaurant Kokoras somewhere in the old town of Thessaloniki. Its white varieties benefit from the lack of rainfall and lengthy heatwaves that sweep this region during the summer, which result in the production of high-quality fruit. Assyrtiko produces magnificent wines thanks to the excellent balance of acidity and sugar in the grapes, while the vituration process starts with pre-fermentation maceration. Alcoholic fermentation takes place within new oak barrels from diverse origins and is followed by ageing for six months on the lees with regular bâtonnage.