Winery Moropoulos - More Wine Rosé

Winery MoropoulosMore Wine Rosé

3.3
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The More Wine Rosé of Winery Moropoulos is a pink wine from the region of Continental Greece.
This wine generally goes well with

Details and technical informations about Winery Moropoulos's More Wine Rosé.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Moschofilero

Aromatic, tense whites and rosés with a pale robe, lean palate and lively acidity. Intense aromas of rose, white flowers (acacia), citrus (lemon, bergamot), lychee, muscat and spicy notes. Refreshing, elegant muscat profile. Star of Mantinia PDO on the high-altitude plateaus of the Peloponnese (600-700 m), sometimes also in sparkling wines. Native Greek variety with a pink skin, one of Greece's great aromatic whites, successfully exported.

Last vintages of this wine

More Wine Rosé - 0
In the top 100 of of Continental Greece wines
Average rating: 3.311100

The best vintages of More Wine Rosé from Winery Moropoulos are 0

Informations about the Winery Moropoulos

The winery offers 3 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in Continental Greece

The Winery Moropoulos is one of of the world's greatest estates. It offers 3 wines for sale in the of Continental Greece to come and discover on site or to buy online.

Top wine Continental Greece
In the top 5000 of of Greece wines
In the top 800 of of Continental Greece wines
In the top 50000 of pink wines
In the top 1000000 wines of the world

The wine region of Continental Greece

Vast region of central Greece (Attica, Boeotia, Euboea, Phocis. ), ~1/3 of national output.

The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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