Saturday lunch with friends in Nikoklia village, Paphos, Cyprus. 100% Roditis (grape predominantly found in Peloponise, southern mainland Greece) with 1kg of pine resin every 1000 lt of grape juice. Of which it is then fermented in amphorae. Then a small amount of Roditis is added to the mix in order to maintain the wine, Retsina is a wine by tradition.
I find it to be possibly the best there is in the market, with a fruity element and finess, not to mention THE BEST VALUE FOR MONEY, based on the quality.
Bravo Panagioti for producing such a wine!!!!!! — 8 years ago
Never in my life have I encountered a beverage like this. This is truly like liquid stone and stone fruit skin in the absolute craziest way. I don’t really know what to do with it but I will be back for more if for none other than shear interest. Not a quaffing wine and by no means is this fun, this is the most serious wine I have ever encountered. Not sloppy and not flawed. Georgian shamanism at its most psychedelic. — 5 years ago
Only 4 cases made. Surprising salmon in color. Well structured with a bit of initial grip that mellowed with time. Quince and fresh butter. Delish. — 8 years ago
Old vine Chilean Muscat aged in amphorae. Smelled like a sour beer but with layers of complexity on the palate. Really cool. — 6 years ago
Wine Sales at Vino Carta and Kogod Wine Merchant
Yes, you lose some of the fruity/floral qualities of the Nero d'Avola/Frappato blend when you put in amphora. But you gain such texture and earthiness that it's worth it, especially with some age. The acidity? Don't worry, still there. — 5 years ago