Winery Οινοποιία Αλλαγιάννη - AllagiannisRetsina
wine
This wine generally goes well with
The Retsina of the Winery Οινοποιία Αλλαγιάννη - Allagiannis is in the top 0 of wines of Attiki.
Details and technical informations about Winery Οινοποιία Αλλαγιάννη - Allagiannis's Retsina.
Discover the grape variety: Saint Pépin
Direct producer hybrid resulting from an interspecific cross between 114 E.S. (78 Minnesota x rosette or 1000 Seibel) and white seyval or 5-276 Seyve-Villard) obtained in 1971 in Osceala (United States Wisconsin) by Elmer Swenson (1913-2004). It can be found in North America, Midwest region, in Canada (Quebec, ...), in Eastern countries such as Russia, ... in France it is almost unknown.
Informations about the Winery Οινοποιία Αλλαγιάννη - Allagiannis
The Winery Οινοποιία Αλλαγιάννη - Allagiannis is one of of the world's greatest estates. It offers 7 wines for sale in the of Attiki to come and discover on site or to buy online.
The wine region of Attiki
The wine region of Attiki is located in the region of Continental Greece of Greece. Wineries and vineyards like the Domaine Costa Lazaridi or the Domaine Costa Lazaridi produce mainly wines white, red and pink. The most planted grape varieties in the region of Attiki are Savatiano, Agiorgitiko and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Attiki often reveals types of flavors of pineapple, straw or oaky and sometimes also flavors of smoke, earthy or ginger.
The wine region of Continental Greece
CentralGreece is a large geographical region in the heart of mainland Greece. Home to around 4. 5 million Greeks and the capital city, Athens, the region is also the birthplace of one of the country's most famous wines, Retsina. ALong with this idiosyncratic wine (which is mostly made from the local Savatiano grape), many Dry red and white wines are produced in Central Greece, from varieties as far-ranging as Assyrtico, Cabernet Sauvignon, Syrah and Athiri.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
