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Best Online Wine shop 2023
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Afros - Kechris Winery
Kechris Winery


  Greece / Thessaloniki
ADD TO CART At your doorstep in 1 - 3 days

The Breakthrough and Fresh example of a Gastronomic Retsina!


Why do we love it?

The pioneer of Greek Retsina, Stelios Kechris, decided about 3 years ago to create something unique, a Pet Nat Retsina, the Afros by Kechris Winery. When you hear the words "Retsina" and "Kechris" in the same sentence, you know that things are serious and that nothing will be the same ever again!

Kechris Winery, which has brought out Retsina like no one before, couldn’t settle with just one success! Completely in line with the trends of the season, the Kechris family decided to make a Retsina that will be loved by everyone and especially by the younger audience. The first Pet Nat Retsina is now a fact and the countless bottles consumed at parties, picnics, fish taverns and wine bars every year show that Kechris struck again triumphantly. The first Pet Nat Retsina is a fact now and in the hands of the family could not be anything less than amazing.

Afros was created entirely out of the Greek variety Roditis (not by accident), fermented in closed stainless steel tanks to naturally imprison the bubbles, and bottled unfiltered in a great vintage bottle! Tinkling bubbles smells of Easter bread, pine, and fresh lemon, transports you instantly to a summer oasis.

Afros Kechris Winery is the most economical and at the same time the most quality gastronomic Passepartout to accompany, literally all your tables!









Tastes Like

Afros Kechris Winery has, slightly cloudy, pale lemon-green color. Nose expressive and intense with aromas of pine, mastic, tsoureki, peach, citron, grapefruit, ginger, and lemon. In the mouth, it has gentle mousse, medium body, and crisp acidity. Pine, rosemary, mastic, mahleb, dough, peach, orange, bergamot, citron, and grapefruit fill-up the mouth in every sip.

Technical stuff
Color White
Type Dry
Year -
Alcohol 12 %
Origin Thessaloniki
Variety Roditis
Aromas Pine, mastic, Easter bread, peach, citrus, grapefruit, ginger, lemon.
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 1 year
Closure Cap
Organic No



with smoked mackerel, cod with garlic sauce or smoked salmon dishes.

Deep fried cod in beer batter with skordalia (garlic sauce)

For the cod

  • Cod (in salt)
  • 1 can of beer
  • flour for all purposes
  • salt
  • canola oil

Skordalia (garlic sauce)

  • 1 kilogram of potatoes
  • 1 bulb of garlic
  • 1 glass of olive oil (approximately)
  • 1 glass of lemon juice (about)
  • Parsley

For the cod

Remove the skin from cod and put the cod in the water for 24 to 36 hours while you occasionally change the water (3 to 4 times).

Prepare the batter in a large bowl by mixing the beer and flour until it becomes a dough that will stand nice on the fish and will not run.

Fry the battered cod in very hot canola oil and for a while, until it’s done. (Caution spits).

For Skordalia

Put the potatoes to boil in plenty of salted water. Beat the garlic on a wooden mortar until it becomes a sleek paste.

Check how well - cooked the potatoes are by piercing them with a fork. Once the potatoes are cooked, take them out of the hot water, peel them and mush them in the mortar along with the garlic, throwing each time a spoon of oil and lemon. Do not add too much oil at the beginning because if you put more than needed, it will be difficult to make a smooth cream.

Continue to mush them in the mortar by gradually adding olive oil and lemon until they become a velvety paste and you satisfied with its taste.

Mushing with the mortar takes about an hour. If you want to shorten the time you can skip the last step by passing the garlic sauce in doses from the mixer or multi.

You can serve it with some parsley to give color and aroma to the plate.



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