Retsina of Mesogaia, Dimitris Georgas, Attica, Greece, 2017

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Retsina of Mesogaia, Dimitris Georgas, Attica, Greece, 2017

15.49

Retsina is a catch-all term for all resinated wines. The tradition originates in Attica, where the fresh pine resin of the native trees was added to the must before fermentation - staying there until the first racking after 2-3 months.

The wine is best fresh -it takes about a couple of months after bottling to develop the secondary lemony aromas and soften the tannins - hazy amber in hue, with aromas of dried lemon, apricot skin, roasted spices, a hint of balsam, honey and a bitter-ish finish.

Because of the skin contact, it’s best with food, such as mezze - small dishes of deep-fried fish, meat, stifado, feta cheese, olives and stuffed vine leaves.

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