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Baltasis sausas
The white varieties benefited from the lack of rainfall and lengthy heatwave throughout the summer, which resulted in the production of high-quality fruit. Thus, Assyrtiko produced magnificent wines thanks to the excellent balance between the acidity and sugars in the grapes.
The vinification process starts with pre-fermentation maceration. Alcoholic fermentation takes place in new oak barrels of varying origins and types, and is followed by ageing for 6 months on the lees with regular bâtonnage. At the end of the fermentation Aleppo pine resin extract is added.
Residual sugar content 3,7g/l
Acidity 6,8 g/l
Aging potential up to 10 years.
Serve at 12-14 ºC with dolma with rice and vegetables, seafood, white fish fried with mint and lemon, chicken fried with rosemary.
Kechris is one of the oldest family-run wineries in northern Greece, and its history began when Evangelos Kechris brought the first glass bottles from America to Greece in 1911 and began bottling wine. The family specializes in the production of the most traditional Greek wine - Retsina. Kechribari (amber) began production in 1939, and in 2003 Retsina became the first to be awarded a gold medal at the International Wine Exhibition in Thessaloniki. Kechris winery is now most famous for their first-ever 2005 Tear of the Pine Retsina, which is made from Assyrtic grapes, matured in barrels and only a very small portion of the resin itself is added. This, special, Retsina won gold medals at the prestigious World Wine Championships.
