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Retsina Kallos Thalassino 2023 - 1979 Wines

A retsina that redefines tradition!

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Retsina Kallos Thalassino 2023  - 1979 Wines
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1979 Wines
At your doorstep in 1 - 3 days
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Free returns
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Why do we love it?

1979 Kallos Thalassino 2023 is a retsina that reimagines tradition and highlights the expressive power of Assyrtiko, as well as the unique terroir of the pine resin itself, through a bold and scientifically grounded approach. Its sea-kissed, mineral aromas and impressive concentration on the palate are sure to captivate you from the very first sip.

This wine was created by Eleni Kechris as part of the 1979WINES project, inspired by the Presidential Decree of 1979 that officially recognized Retsina as a Traditional

Appellation. The project aims to shed light on the unique relationship between grape and pine resin, drawing on scientific research and decades of winemaking expertise.

For the 2023 vintage, Eleni Kechris crafted two wines using the same vinification and aging protocol, both made from 100% Assyrtiko grapes grown in Goumenissa. The key difference lies in the origin of the pine resin. In the case of Thalassino, the resin comes from pine trees growing near the sea, in the Elani area of the first peninsula of Halkidiki. This coastal origin imparts a pronounced mineral character to the wine, which pairs beautifully with the rich citrus aromas and the spicy, toasty notes developed during fermentation and five months of aging in French oak barrels.

1979 Kallos Thalassino 2023 is a retsina that truly deserves to be discovered.

Tastes Like

On the nose, it offers a complex bouquet of pine needles, mastic, wet stone, and sea breeze, harmoniously blended with citrus zest, spices, and toasted bread.

On the palate, it is full-bodied, with bright lemony acidity, excellent balance, and a long, savory, saline finish.

Aroma
Body
Acidity
Aromas
pine needles, mastic, wet stone, sea breeze, citrus zest, spices, toasted bread
Pairs with
grilled fish, shellfish, sea urchin pasta with lemon, or mussel with rice
Technical stuff
Color White
Type Dry
Year 2023
Alcohol 13,5%
Origin Thessaloniki, Greece
Variety Assyrtiko
Bottle Size 750 ml
Barrique 5 months
Serving temperature 10°C
Aging 7 years
Closure Cork
Organic No

PAIR IT

with grilled fish, shellfish, sea urchin pasta with lemon, or mussel with rice

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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1979 Wines

Retsina Kallos Thalassino 2023 - 1979 Wines

€25.40
Aroma
Body
Acidity
Aromas
pine needles, mastic, wet stone, sea breeze, citrus zest, spices, toasted bread
Pairs with
grilled fish, shellfish, sea urchin pasta with lemon, or mussel with rice

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