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Retsina 2017 – Tetramythos Winery
TETRAMYTHOS Winery

RETSINA 2017 – TETRAMYTHOS WINERY

  Northen Aigialeia
SORRY GUYS, WE RAN OUT OF THIS ONE

Retsina of unique quality and peculiarity from an excellent winery!

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Why do we love it?

Biological, natural, pioneering! These are only a few from the charactirizations for the Retsina of Tetramythos Winery from northen Aigialeia. With excellent quality Roditis from a selected vineyard, only furtilizer is manure of a goat from a nearby vineyard and resin form the pine trees at the edge of the vineyard, Retsina of Tetramythos Winery is something more than just a local product.

If we add that the fermentation is done in earthenware urns made with soil from of the area, that wild local yeast is used and that the wine remains in its lees for 2 months without the use if sulfites, then you will understand that you should prepare yourself for something special. Restina 2017 of Tetramythos Winery is a unique sample of the modern pioneering vinification with the most traditional methods.

The result is uniquely delicate, with the resin just setting the tone, allowing the flowery and fruity aromas of Roditis to be expressed without being covered. The small production is mainly exported and only a few dozens remained in Greece. 

COLOR

WHITE

AROMA

A LITTLE FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

In the glass, its colour is light yellow.

In the nose, lemon aromas of medium intensity are combined with rosemary, mint and camomile.

In the mouth, it is rich with oily texture that is balanced by the noticeable acidity. Peach and lemon stand out in the oral aromas while at the end it unleashes a spicy rosemary sense that lasts. 

Technical stuff
Color white
Type dry - retsina
Year 2017
Alcohol 13 %
Origin Northen Aigialeia
Variety Roditis
Aromas lemon, lime, peach, pear, rosemary, peppermint, chamomile
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

RETSINA 2017 – TETRAMYTHOS WINERY

PAIR IT

It is an excellent combination for cod with mushed potatoes with garlic, grilled shellfish and fried squid. 

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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