Retsina Of Lemnos
Retsina Of Lemnos
Price incl. alcohol tax, shipping and VAT.
Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Garalis Winery will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
Greece
Region/Subregion:
Aegan Islands/Lesvos
Classification:
-
Certification:
Organic
Grape:
Muscat of Alexandria (100%)
Vintage year:
2025
Color:
White
Aroma:
Clean nose, with attractive aromas of mastic, mint, machete, pine forest and green apple.
Taste:
The floral character of Muscat of Alexandria is more evident in the mouth, with accentuated acidity, medium body and excellent balance. A typical Retsina, with tensions, coolness and exuberance.
Alcohol content:
12%
Sugar content:
2.4 g/l
Acidity:
5
pH-value:
3.4
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
500 ml
Closure:
Crown cap
Bottle:
Glass
Best Served:
6 - 8 °C
Food pairing:
Cheese - mild and soft, Fish - lean, Fish - fat, Poultry, Shellfish - flavored, Shellfish - natural
Ageing potential:
0 - 2 years
Food pairings by the winemaker
- Cheese - mild and soft
- Fish - lean
- Fish - fat
- Poultry
- Shellfish - flavored
- Shellfish - natural
Vinification, winemaker's own words
Soils:
Clay, Volcanic
Terroir:
The terroir of Limnos is defined by its volcanic soils, low altitude landscapes, and strong Aegean winds. The island’s sandy and clay loam soils, rich in minerals, provide excellent drainage and encourage deep root growth, while the abundant sunshine and dry climate reduce disease pressure and promote full ripening. Cooling sea breezes and the persistent “Meltemi” winds help preserve acidity and aromatic intensity in the grapes, creating wines that are fresh, structured, and distinctly expressive of their island origin.
Harvest:
Picked by hand
Fermentation:
Steel (100%)
Storage:
Steel (100%) 3 months
Winemaker:
Emmanouil Gkaralis
The grape arrives at the winery in small crates. Blasting, transfer of the grape mass to winemakers and pre-fermentative extraction with recycling for 4 hours. Light pressure in a pneumatic press and transfer of the progeny to stainless tanks to start alcoholic fermentation with commercial yeasts. At the end of fermentation, quality pine resin from Halkidiki is added to the tank and recycling takes place for a week, until the wine acquires its characteristic aroma. Stabilization, filtering and bottling.