A modern classic: the Amphora-fermented Retsina, on the Roditis varietal form 20-25-year-old north facing bush-vines which grow in limestone-rich soil at an altitude of 850 meters. The resin for this wine is harvested from the winery's own pine trees and added raw to the Roditis-most, extracted by basket press. The wine is spontaneously fermented in 2-300 old reused Cretan amphoras.

You can feel the presence of the resin on both nose and palate, but it is very well integrated with notes of citrus. It has a whiff of salt and minerality - an all-around thirst quencher and very drinkable retsina with nice longevity in the mouth.

A youthful wine that pairs well with grilled fish and spicy foods, but goes well with anything from sushi to kimchi and classic Greek dishes.

The wine is a natural wine with no added sulphites, made for the fresh wine market. Compared to the conventional version, it is less resinated and more Roditis. An absolute must-taste wine experience. We call it the Modern Classic, due to its take of Greek wine history, and, the 2:1, at it resembles a top white wine and a mild retsina in one. 

The wine has been reviewed by René Langdahl in Gastro, by Søren Frank on podcast, can be seen in Klinken's Kitchen YouTube and in plenty of bottle-shots on Instagram.

Find the modern classic at Delphine or KoncertKirken in Copenhagen... 
It has been served many many a place over the years, including, on the Sweidsh side, at the charming Hörte Brygga and Pia’s Kitchen.