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Best Online Wine shop 2023
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Sol Invictus 2020 - The Knack Project
The Knack Project


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

An incredible retsina, which will make you a great fan of the style!


Why do we love it?
Sol Invictus is what we didn't expect, but also what we expected, to complete this first magical and very strong super five team of "garage wines" by Christos Koulouriotis, from The Knack Project, which easily goes down to an NBA wine championship. Juicy, fruity, and very subtle, introduces you to retsina in its most refined form.
You have met Christos Koulouriotis through The Knack Project, his personal venture "garage wines", to create wines of limited production, which highlight the character of each variety and the terroir of the region. His involvement in viticulture was not done conventionally, as he first learned to taste the wines and then to make them! While being an Information Systems Engineer, he started studying for the WSET Level 4 Diploma, and after graduating, he decided to put into practice, everything he had learned. His wines are the result of the perfectly harmonious collaboration between the vintner and nature and this Retsina simply confirms it.
Sol Invictus comes from Savvatiano grapes, harvested from a vineyard located at an altitude of 300 meters, in the Geraneia Mountains and resulted in a very fine and juicy retsina. The juice remained with the skins for a few days, and then fermentation took place in stainless steel tanks using natural yeasts. The resin used comes from a specific type of pine. The Halepio pine, grows at a low altitude, usually very close to the sea, and enriches Savvatino with very distinctive aromas. After fermentation, the wine was transferred to French oak barrels, where it stayed for 18 months in contact with its lees and acquired a very round structure and balance. It was then bottled unfiltered and remained for another 10 months in the bottle until it was released on the market.
In case you stubbornly refuse to try new generation retsina, with this one you will think again, because it is its most refined form and as everything seems, is invincible! Bottled in only 600 bottles and only for the brave who know…









Tastes Like
In the glass, it has a moderate lemon color. On the nose, blossoms of orange, lemon, pear, grapefruit, ripe peach, and sweet water lily, are framed by intense but very refined aromas of pine and rosemary.
The mouth has a medium body and very balanced acidity. Citrus and white-fleshed peach are dominant, while pear and the characteristic aroma of pine are following. The aftertaste is delightful and long.
Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13.5%
Origin Attica, Greece
Variety Savatiano
Aromas Orange blossom, lemon blossom, pear, grapefruit, peach, bitter orange, pine, rosemary
Bottle Size 750ml
Barrique 18 months
Serving temperature 9°C
Aging 5 years
Closure Cork
Organic No



Pair it with oily Greek dishes, gnocchi with cheese sauce, sushi, and pasta with white sauces.

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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