Winery DionysosOrama Moschofilero - Moschato
White wine
This wine generally goes well with spicy food and sweet desserts.
The Orama Moschofilero - Moschato of the Winery Dionysos is in the top 10 of wines of Peloponnesos.
Food and wine pairings with Orama Moschofilero - Moschato
Pairings that work perfectly with Orama Moschofilero - Moschato
Original food and wine pairings with Orama Moschofilero - Moschato
The Orama Moschofilero - Moschato of Winery Dionysos matches generally quite well with dishes of spicy food or sweet desserts such as recipes of shrimp curry (reunionese recipe) or chocolate mug cake.
Details and technical informations about Winery Dionysos's Orama Moschofilero - Moschato.
Discover the grape variety: Moschofilero
A very old variety cultivated in Greece, even today, especially in the Peloponnese region. It belongs to a large family called fileri or phileri, and the differences between the clones are sometimes quite marked. In France, it is almost unknown - however, it is registered in the Official Catalogue of wine grape varieties, list A1 - and plantations have been attempted in the United States, ... .
Last vintages of this wine
The best vintages of Orama Moschofilero - Moschato from Winery Dionysos are 2017, 0, 2018
Informations about the Winery Dionysos
The Winery Dionysos is one of of the world's great estates. It offers 44 wines for sale in the of Peloponnesos to come and discover on site or to buy online.
The wine region of Peloponnesos
The Peloponnese Peninsula (Peloponnesus) is a large landform on the southern edge of continental Greece. Covered in mountains, rugged plateaus and valleys, the area has an abundance of mesoClimates and terroirs suitable for premium viticulture. Native Grape varieties such as Agiorgitiko, Moschofilero and Mavrodaphne are planted throughout the peninsula. They produce everything from fresh, minerally white wines to Rich, ageworthy reds.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
