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Retsina 2020 - Aoton Winery
Aoton Winery


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

A spectacular traditional Greek Retsina!


Why do we love it?

Retsina by Aoton Winery is a Traditional Retsina wine that differs from the rest. The top quality of Sotiris Gkini's Savvatiano and Roditis, with their impressive concentration and lemony acidity, give character and complexity to this amazing Retsina!

Harvest at night is essential for creating quality wines in dry and hot climates, such as the climate of Attica. So one night of September they collect, by hand, Savvatiano, and Roditis, from Mesogaia and transport them in small crates to the winery. During the fermentation in stainless steel tanks, a small amount of resin from the forest of Kouvaras is added. After the end of the fermentation, the wine remains with its fine wine lees for about 8 months. The result is a wine with a dense structure, oily feeling, and elegant aromas of pine and mastic.

Retsina by Aoton Winery is a classic pairing for your favorite tapas! All you have to do is put your happy mood on and have some friends over!









Tastes Like
It has medium lemon color with greenish hues. Nose intense and botanical, with dominant aromas of pine, mastic, lemon, citrus, orange, and pear. In the mouth, it has a medium body, balanced acidity, and a slightly oily feeling. Juicy lemon, grapefruit, lemon leaves, mahaleb, Easter bread, mint, and citron compose a delicious and special whole.
Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13,5%
Origin Attica
Variety Savvatiano, Roditis
Aromas Pine, mastic, orange, pear, juicy lemon, grapefruit, lemon leaves, mahaleb, easter bread, mint, citron.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 5 years
Closure Cork
Organic No



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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