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Pytis Ritinitis Retsina 2020 - Troupis Winery
Troupis Winery

PYTIS RITINITIS RETSINA 2020 - TROUPIS WINERY

  Greece / Mantineia
€16.40
€14.00
QTY
ADD TO CART At your doorstep in 1 - 3 days

A rare and elegant Retsina wine, in just 500 bottles!

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Why do we love it?

Pitys Ritinitis Troupis Winery doesn't look like any other Retsina of the ones you have tried so far. Specifically, it is a super-elegant Retsina with very delicate aromas of resin and rich juicy fruit, which do not leave you much room not to love it!

Troupis Winery is located in Mantineia, in the area of Fteri and, deals mainly with Moschofilero, the king of the region, but also with many innovative experiments. In recent years their efforts in mild natural vinification have yielded some excellent wines that have made the winery famous even abroad. Pitys Ritinitis is amongst them. It is a Retsina from Assyrtiko that ferments with indigenous yeasts and part of it ages in oak barrels. It is bottled unfiltered and without any other intervention. The result is juicy and expressive and able to win over even those who do not love Retsina.

Since we are talking about a wine of only 500 bottles, we suggest you hurry up if you want to taste the excellent Pitys Ritinitis Troupis Winery.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Pitys Ritinitis Retsina wine Troupis Winery has pale golden color with salmon hues in the glass. Intense nose with aromas of citron, lemon, mastic, pine, tsoureki, apple, grapefruit and, white peach.

In the mouth, it has medium body, refreshing acidity and, juicy fruits such as peach, apple, lemon, tangerine and, grapefruit. Hints of mastic, herbs and, mahaleb complete the interesting set.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 12%
Origin Mantinia
Variety Assyrtiko
Aromas Citron, lemon, mastic, pine, tsoureki, apple, grapefruit, white peach, tangerine, herbs, mahaleb.
Bottle Size 750ml
Barrique 3 months
Serving temperature 9ºC
Aging 3 years
Closure Cork
Organic No

PYTIS RITINITIS RETSINA 2020 - TROUPIS WINERY

PAIR IT

with fried cod with garlic, fried mussels with tartar sauce, or chicken with green olives, lemon, and dill.

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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