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Retsina

Resinated wine (Rezine = resin) is probably one of the best-known wines in Greece and was already being produced in ancient Hellas. Due to the hot climate, the Greeks were confronted with the problem of shelf life and found a solution. They sealed the opening of the amphora with pine resin and also covered the surface of the wine with a layer of resin and oil. However, due to a lack of knowledge, it was wrongly assumed at the time that the better shelf life achieved solely through the seal was due to the resin. This led to the development of the wine that characterised Greek drinking culture, and the resin method is still used today.

Alongside Verdea from the Ionian island of Zakynthos, this is one of two wines that have been awarded the special OKP (Onomasía Katá Parádosi = protected by origin and traditional pressing method) label. Retsina wines are produced from the corresponding grapes in white, rosé and red versions. The most common type is white retsina, which is usually made from the Savatiano grape variety and, in small quantities, from the Roditis variety or, on Samos, from Moschato Aspro (Muscat Blanc). The rosé wine known as Kokkineli is made from a blend of Savatiano and Mandilaria grapes, while the rare red version is produced exclusively from the Mandilaria variety.

Retsinaflasche mit Glas und Harz

Resin from the Aleppo pine (maritime pine) is added to all versions during fermentation up to a maximum of one kilogramme per hectolitre. However, the resin does not remain in the wine, but is precipitated out again during fining and filtering. It gives retsina a very typical tone with a fresh, bitter flavour that stimulates the appetite. Retsina is produced in almost all Greek wine-growing regions; it accounts for around 10% of Greek wine production. However, the classic wine-growing region with the highest production share is Attica in central Greece.

These wines may carry a seal of quality if they are made purely from the Savatiano grape variety. The wine, which contains around 11.5% alcohol by volume, should always be consumed very young, ideally in the first or second year. Good quality can be determined by the colour (as light as possible and not already golden yellow due to ageing ) and the smell (the smell of resin should not be too intense). Strictly speaking, retsina is not actually a type of wine, but an aromatised wine such as Vermouth. It is also not labelled as a quality wine(POP or OPAP). The leading producers of retsina are the two wineries Malamatina (with a 60% market share in Greece) and Kourtakis.

Further information

For the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Speciality wines, Spirits (types), Winemaking (wines and wine types) and Wine law (wine law issues).

Bottle: Pxhere
Tree with resin: by Kanechka on Pixabay

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