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Retsina 1979 Kallos Stergiano 2022  - 1979 Wines
1979 Wines

RETSINA 1979 KALLOS STERGIANO 2022 - 1979 WINES

  Greece / Thessaloniki
€29.10
€25.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

A retsina very different from any you've tried!

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Why do we love it?

1979 Kallos Stergiano 2022 is a testament to Eleni Kechri’s passion, dedication, and innovative experimentation with retsina. This exceptional retsina stands out as not only premium but also extraordinary, captivating with its harmonious blend of Assyrtiko and pine resin from the mainland (stergiano).

 

Eleni Kechri’s new project, 1979WINES, aims to illuminate the profound connection between the grape and the resin. In 1979, the Presidential Decree for the category Retsina Appellation by Tradition was issued, and in honour of this significant milestone in Greek wine history, she named her project 1979WINES. Through scientific research, 1979WINES explores every aspect of retsina, from its production to its enjoyment.

 

For the 2022 vintage, Eleni Kechri crafted two wines with identical vinification and aging protocols, each made from 100% Assyrtiko from Goumenissa. The sole difference lay in the origin of the sustainable pine resin used. One wine utilised resin sourced from pine trees by the sea, while the other came from pine trees inland, hence the name stergiano (stergia means land in Greek). The striking differences between these two wines are both remarkable and intriguing.

 For 1979 Kallos Stergiano 2022 the resin came from pine trees from Gerania Mountains in Megara. This unique terroir imparts an intense botanical character to the wine, characterised by the distinct notes of pine needles, thyme, mastic, and lemon leaves. These flavours harmonise seamlessly with the generous aromas of citrus fruits (Assyrtiko) and the subtle hints of spices and toasted sourdough bread from the fermentation and maturation (5 months) in French oak barrels.

 1979 Kallos Stergiano 2022 is a retsina unlike any other that demands your attention and deserves your utmost appreciation!

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

The explosive aromas of pine, mastic, lemon leaves, thyme, lemon zest, citron and grapefruit burst forth from the glass, transporting you to the enchanting forests and picturesque countryside. Additional notes of vanilla, cedar, honey, toast, and nutmeg further enhance this captivating bouquet.

 

On the palate, it delivers a concentrated and expressive rendition of citrus fruits, with a distinctive mineral character and botanical notes reminiscent of pine, thyme, fresh leaves, and mastic. Spicy notes and hints of Easter bread add an extra layer of complexity.

Technical stuff
Color White
Type Dry
Year 2022
Alcohol 13,6%
Origin Thessaloniki
Variety Assyrtiko
Aromas pine, mastic, lemon leaves, thyme, lemon, citron, grapefruit, vanilla, cedar, honey, toast, nutmeg
Bottle Size 750 ml
Barrique 5 months
Serving temperature 10°C
Aging 7 years
Closure Cork
Organic No

RETSINA 1979 KALLOS STERGIANO 2022 - 1979 WINES

PAIR IT

with smoked mackerel, cod with garlic sauce, or smoked salmon dishes.

Deep fried cod in beer batter with skordalia (garlic sauce)

For the cod

  • Cod (in salt)
  • 1 can of beer
  • flour for all purposes
  • salt
  • canola oil

Skordalia (garlic sauce)

  • 1 kilogram of potatoes
  • 1 bulb of garlic
  • 1 glass of olive oil (approximately)
  • 1 glass of lemon juice (about)
  • Parsley

For the cod

Remove the skin from cod and put the cod in the water for 24 to 36 hours while you occasionally change the water (3 to 4 times).

Prepare the batter in a large bowl by mixing the beer and flour until it becomes a dough that will stand nice on the fish and will not run.

Fry the battered cod in very hot canola oil and for a while, until it’s done. (Caution spits).

For Skordalia

Put the potatoes to boil in plenty of salted water. Beat the garlic on a wooden mortar until it becomes a sleek paste.

Check how well - cooked the potatoes are by piercing them with a fork. Once the potatoes are cooked, take them out of the hot water, peel them and mush them in the mortar along with the garlic, throwing each time a spoon of oil and lemon. Do not add too much oil at the beginning because if you put more than needed, it will be difficult to make a smooth cream.

Continue to mush them in the mortar by gradually adding olive oil and lemon until they become a velvety paste and you satisfied with its taste.

Mushing with the mortar takes about an hour. If you want to shorten the time you can skip the last step by passing the garlic sauce in doses from the mixer or multi.

You can serve it with some parsley to give color and aroma to the plate.

 

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