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A classic Retsina, with complexity, coolness and exuberance.

The vines grow in the volcanic soils of the island of Lemnos, cultivated organically, with no chemical intervention, irrigation or fertilization. They are formed into cups and harvested at the end of August.

After harvesting, the grape arrives at the winery in small crates. They are crushed and transferred to winemakers for pre-fermentative extraction and cycling for 4 hours. It is lightly pressed using a pneumatic press and then transferred to stainless steel tanks to start the alcoholic fermentation on commercial yeasts. At the end of fermentation, quality pine resin from Halkidiki is added to the tank and cycling takes place for a week, until the wine acquires its characteristic aroma. The wine is stabilized and filtered before bottling.

This retsina has a clean nose, with attractive aromas of mastic, mint, pine forest and green apple. The floral character of Muscat of Alexandria is more evident in the mouth, with accentuated acidity, medium body and excellent balance.

Retsina Garali, with its attractive, cool pine aromas, will be perfect with almost any dish that contains botanicals and herbal elements. From the classic lemony chickpeas with rosemary, oven-roasted goat with thyme or grilled fish with lemon, thyme and mint. Retsina Garali is a thirst-quencher.