Varietal composition: Roditis, Savatiano

Harvest: Beginning-middle of September

Vinification techniques: Small quantities of pine resin are added to the fermenting must. Fermentation at low and constant temperature in steel vessels.

Classification: Traditional appellation

Character: Bright yellow-gold, with a typical rich aroma imparted by the resin of Halkidiki pines; typical rich taste, soft, cool with a spicy aftertaste; dry, with an elegant retsina ‘bite’.

Serving suggestions: Mediterranean starters and main courses, such as meatballs or vegetable frittata (courgettes, aubergines, peppers); traditional Greek food, such as tzatziki, greek salad, gyros, feta cheese; fish specialities; seafood; light meats and roast lamb.

Serving temperature: Best served at 10-12o C.