Winery TsantaliMONO Moschofilero
White wine
This wine is composed of 100% of the grape variety Moschofilero.
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the MONO Moschofilero of Winery Tsantali in the region of Peloponnesos often reveals types of flavors of earth, vegetal or tree fruit and sometimes also flavors of citrus fruit.
Details and technical informations about Winery Tsantali's MONO Moschofilero.
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 MONO Moschofilero from Winery Tsantali are 2014, 2018, 2015, 2016 and 2013.
Informations about the Winery Tsantali
The Winery Tsantali is one of of the world's great estates. It offers 101 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
