Did some travelling around Greece (pre covid) and tried a variety of retsinas in local restaurants. This was my favourite by far and I was pleased to see it on sale at Dan's. Excellent value. Serve it very chilled and imagine you're on a Greek island having a fatty lamb dish with tons of garlic and real tomatoes, olives and fresh bread in a traditional taverna next to the beach. Heaven on a stick... If you've never tried retsina before, then be aware - it can be an aquired taste.

Best value for money . Goes well with food. Recommended

Given previous reviews, I was disappointed with this retsina. It appeared to be stale and had a harsh, fusel alcohol (solvent) aroma and taste, that overwhlemed the characteristic pine flavour. Good on Dan Murphy who unquestionably refunded my purchase. I have since ordered my usual and much preferred Tsantali.

Great wine, great taste. Price perfect. Highly recommend!

Years (25?) ago I tried a retsina out of interest. It is made by including pine resin in the ferment of certain white wines. Today I tried it again in a Greek rest'rant with skewered grilled prawns on a bed of chick peas with garlic, onion,vinegar, squeezed lemon juice and it was great. 25 years ago it was a very raw drink with strong turpentine flavour ... a kind of paint stripper. Nowadays, according to Wikipedia it is much more subtle and that is what I found. It was like a very spicy white with hints of passionfruit and a very slight sweetness. Very complementary to savoury food. I know it works brilliantly with what I had but will try with red meat and chicken.

Εach year about 50.000.000 MALAMATINA bottles consumed in GREECE and in other 25 countries. Each of them brings to the table and in our heart, the aroma of peppery retsina, coolness from the GREEK vineyards and the warmth of the Mediterranean sun.