The fragrant sap of the Aleppo pine (Pinus halepensis), added in small amounts to fermenting must to make retsina. It lends the wine its signature piney, balsamic aroma — a practice descended from antiquity, when resin sealed the amphorae that stored wine.
Where it comes from
Aleppo-pine sap added to fermenting must to make retsina.
In the kitchen
Added to fermenting wine must for retsina's piney aroma.
Nutrition (per 100g)
~0kcalCal
~0.0gProtein
~0.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.