By choosing assyrtiko, a powerful grape, and leaving it on the skins for a week, Dimitrios Kioutsoukis turned out a wine that meets the power of the pine resin head-on. Fermented with ambient yeasts and mellowed in old barrels, the wine is more spicy than piney, its notes of mint, roasted fennel seeds and camphor mingling with peach and orange. Skin tannins give the wine grip, making this a Retsina for rich dishes, like pork belly bo ssam. (TT)
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