The special thing about Greek retsina is its resinous note. In modern production, small pieces of pine resin are added to the retsina wine during the fermentation process to create the typical aroma. The resin is removed again during the first smear. The taste of retsina can already be traced back to ancient Greece. There, the wine was stored in tubes made of goatskin. These were sealed with resin, which slowly passed on its aroma to the wine. 

The bitter and sour taste of retsina wine stimulates the appetite. It is served well chilled and goes perfectly with fish and meat dishes.