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Two different terroirs. One inland and one by the sea. But note: we’re not talking about the terroir where the grapes come from, but rather the terroir of Retsina. The next step after producing wines using sustainable resins (without chemicals) was to investigate how the origin of the resin might influence the aromas of the raw material and, consequently, the character of the wines. And the differences are striking. Using Assyrtiko from her family-owned vineyard in Goumenissa as a base, with the same winemaking techniques and the sole variation being the origin of the resin, Eleni Kechri is advancing her research. The two micro-vintages come from the year 2022. Ousia (the word represents the year 2022) Kallos Stergiano is an amazing Assyrtiko, with clear, bright herbal notes reminiscent of pine, mastic, and all the power, concentration, and maturity of an Assyrtiko, and comes from a harvest of pine resin from the inland region of Megara in the Gerania Mountains.
It’s as if Eleni Kechri managed to capture in a bottle the very essence of Greek nature and turned it into wine. A wine in which you can savor the botanical elements, the freshness of the pine in perfect balance with the fruity characteristics of the Assyrtiko from Goumenissa and subtle notes from the barrel. The sustainable resins impart crystal-clear aromas rarely found in a wine. The way Eleni Kechri delves deeply into Greek tradition—not to preserve it or out of nostalgia, but to rediscover forgotten wisdom and bring retsina into the spotlight of tomorrow—is truly compelling. Wine is like drawing a straight line that connects the past with the present and leaves a great legacy for the future.
An awesome balance of freshness and oxidative character, a hint of honey aromas and richness reminiscent of the equally wonderful sparkling wines from the Chenin Blanc variety. Indigene does not want or resemble champagne in any way. The slow second fermentation in the bottle, which can last for over six months, contributes to the complexity of the wine,...
