The resinous wine (Rezine = resin) is probably one of the most famous wines of Greece, which was already produced in ancient Hellas. Due to the hot climate, the Greeks were confronted with the problem of shelf life. Therefore, they sealed the amphorae with pine resin or applied a resin-oil layer to the surface of the wine. However, due to a lack of knowledge, it was mistakenly assumed at the time that the better shelf life achieved exclusively through the seal was due to the resin. From this, the wine characteristic of Greek drinking culture developed, and the resin method is still used today. Along with Verdea from the Ionian island of Zakynthos, this is one of the two wines awarded the special OKP designation (protected origin and traditional pressing method). Retsina wines are produced in white, rosé and red versions. The most common form is the white retsina, which is mostly made from the Savatiano grape variety and, in small quantities, from the Roditis variety or, on Samos, from Moschato Aspro (Muscat Blanc). The rosé wine known as Kokkineli is made from a mixture of Savatiano and Mandilaria grapes, while the rare red version is produced exclusively from the Mandilaria variety.
There is a vast number of sources on the web where one can acquire knowledge about wine. But none has the scope, timeliness and accuracy of the information in the encyclopaedia at wein.plus. I use it regularly and rely on it.Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen