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Vorias and Helios Orange Ritinitis by Markogianni Winery is a special wine that combines the philosophy of orange wines with retsina. Yes, it is as unique as it sounds and is addressed to you who love experimentation and of course the aroma and character of retsina.Markogianni Winery is located in Skillountia, Olympia. Ever since we got to know them, they haven't stopped surprising us with both their impressive wines and their experiments. In the beginning, Orange came into our lives, now things are going one step further and they present us Vorias and Helios Orange Ritinitis. Roditis from 30-year-old vines stays with the skins for 10 days (red vinification) and then ferments in a stainless-steel tank with ambient yeasts and pine resin. It is bottled without sulfites or other interventions and the result is bone-crunching.Vorias and Helios Orange Ritinitis is not the wine you will drink as an aperitif but the one that needs exquisite accompaniment. Put next to it complex dishes like fava beans with smoked eel and miso glaze or steamed mussels with soutzouki and turmeric and you will be amazed.
It has medium orange, a bit hazy, color due to the orange vinification and strong aromas of quince, lotus, orange, bitter orange, kumquat, pine, mastic, and walnut.
Rich mouth with medium body, crisp acidity, and a slightly tannic feeling.
Markogianni Winery is a family-run business operating since 1982 in the cultivation of vineyards for the production of quality wines and spirits. Since 2001 the company's vineyards have been cultivated organically. Their philosophy is respect for nature and production of quality wines. Local varieties are cultivated such as Roditis and Koliniatiko and even more special ones such as Mandilaria, Chardonnay and Vertzami.
Wash the mussels under plenty of water, removing the sand and seaweed and thoroughly cleaning the shell.
Saute the onion and garlic and add the mussels. Then add 1 tablespoon sweet turmeric and one glass of wine. Let the alcohol evaporate a little and cover the pot to boil for 5'-6 '.
Agitate the pot, remove the cover and serve on a deep dish.
Add freshly ground pepper (salt is optional) and garnish with a sprig of fresh thyme.
TIP: During the wash, throw the open mussels. After cooking, throw the closed mussels.
