The flavor permeates the wine and the chunks are removed when the wine is racked and filtered. A few unscrupulous winemakers have been known to add artificial flavoring to give their wines the required taste. There are a few unfiltered retsina wines but unless you consider yourself more machismo than Zorba these are to be avoided because they are so sharply resinated that they can make breathing, swallowing or talking near impossibilities. Produced throughout the country for local consumption, but mainly in Attica, Boeotia and Euboea in south-central Greece for export and for shipping to major Greek cities, the best examples of retsina have a lightly oily texture, a mild flavor of pine cones and a cooling effect on the palate. Even though you may occasionally be offered a twenty or thirty year old Retsina, those in the know say that this is a wine best consumed when it is young.
Devotees also feel that the wine is best when served just barely chilled.
As to myself, I admit my bias and find that whether mildy or well chilled, even the best retsina has a remarkable resemblance in flavor and aroma to well-aged turpentine. If the full truth be told, I will only drink it when refusing to do so might offend someone. In fact, some of the most intelligent and sensitive people of my acquaintance enjoy this beverage and object rather strenuously to my objections.