As evidence from historical texts and findings show, Attiki, and more specifically Mesogaia area, have been significant wine producing centers, since ancient times. In fact, during that era, wines from Attiki were exported to the various markets of the known ancient world. This has been proved by the hundreds of amphorae found in ancient shipwrecks of the Caspian Sea. These ceramic jars were used to store wines destined for export markets.
The ceramic jars were sealed with pine resin, a natural preservative of wine, in order to protect the wine during the long sea journeys both from spoilage and from oxidation. Inevitably, the strong flavor of the resin would leak into the wine. This eventually led to the creation of the first “Resin Flavored” wines, since consumers became fond of the taste of the resin and balsamic taste and aromas.
The famous Ritinitis wine (Retsina) is mentioned in the scriptures of Plebeius and Dioscorides. The art of adding resin as a natural antioxidant to wine was passed down to the Romans first and later to the Galatians.