Straw-gold coloured, with aromas of white grapefruit, stony minerality, chamomile and a hint of orange blossom. Racy and zesty on the palate, with lip-smaking lemon-lime flavours mingling with light honey and white flowers. There is a hint of spicy, peppery notes in the background. The lees give a little bit of weight, but the acid keeps this light on the palate. Vivacious and nervy, a perfect partner to salads, cold cut sandwiches or grilled lemon-pepper shrimp.
Moschofilero is a grey-skinned variety, prone to some mutation, allowing winemakers the option of crafting rosé as well as white wines. It is an ancient Greek grape that can be accurately traced in the mountainous Peloponnese region back to antiquity. Aromatic with high acidity, it is known for being quite difficult to work with, but when done well can create floral, peppery and lively aromatic wines of great quality.
Mantinia is one of the crown jewels of the mountainous, cloud-covered Central Greece and Peloponnese area, in the region of Arcadia. This historic plateau was where the largest and most famous battle between Athens and Sparta was fought during the Peloponnese War in 472 A.D. Surrounded by the stunning peaks of Mainalo, Artesimo and Parnon Mountains, the foothills and plateau are home to the indigenous Moschofilero grape. Having been cultivated continuously for over 3000 years, Mantinia is one of the coolest and highest elevation wine regions in Greece.
These estate vineyards are located at some of the highest elevations of any wine-growing region in Greece. This region is also one of the coolest, despite its proximity to the Aegean Sea. The rocky soil sits on a bed of sand and clay. The old vines are double spur trained to help get the most out of the afternoon sun and assure full ripening. Most of the vineyards have already achieved Organic certification, with the rest due to achieve that status in the upcoming vintages.
Hand-harvested grapes are whole-bunch pressed and given a cold soak on the skins to extract some pigment and character. The wines are fermented with indigenous yeasts in stainless steel. The wine is aged sur lie, adding mouth feel and complexity.