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, el salad, gyros, souvlaki, saganaki, feta cheese; fish specialities; seafood; light meats and roast lamb. Best served at 10-12 oC.
