Ρετσίνα Βοιωτίας (Retsina of Viotia)

Styles

Principal grape varieties

Terroir

• The Minoans produced resin-flavoured wine as early as 1700 BC, while clay vessels from Myrtos date to 2200–2700 BC.
• The practice of sealing amphorae with pine resin to preserve their contents gave rise to the characteristic flavour, and eventually to the deliberate addition of resin to the must.

• The distinctive taste of Retsina is attributed to the pine resin aroma that enriched the wine over time.
• The addition of resin to the must imparted aroma, flavour, and improved preservation to the wine.

• The addition of pine resin to amphorae preserved the wine and enriched it with the characteristic resin aroma.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.

Sources

• National product specification (PDF) — eambrosia
• eAmbrosia register (EU) — File number PGI-GR-A1572
• Official trade body site — Wines of Greece (EDOAO)