Resin of Evia


The resin gives a characteristic peculiar taste to the wine and offers a relatively small protection against oxidation, due to the formation on the free surface of the wine, a small layer of turpentine oil. The resin comes from the common pine that is scientifically called Halepios Pine (Pinus halepensis). The resin must be added before the start of the “boiling” or during it, provided that the fermented sugars do not exceed 1/3 of the initial amount contained.

According to Greek legislation, the resin that is added should not exceed 1 kg / 100 kg of must. In practice, of course, much smaller quantities are used when adding it. We should also note that the resin was recognized by the European Community, as an exclusively Greek product and is characterized as a “traditionally named wine”.

As for the amount of resin that is added, it differs from winemaker to winemaker and in essence it is the one that shapes the final character of the resin, characterizing it as “light” or “heavy”. Many people make it with a ratio of up and down up to 150-250 gr. at 250kg, but ultimately depends on how “heavy or light” we want it, and, they add it on the second or third day when the intense boiling of the must begins, in a “tulip” hung for at least 10-15 days and some maybe up to the closing. So what is to take the must will take it and then the tulpan and the resin are removed because it does not make sense to have pieces in the barrel.

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