Certified organic. Several clones of Moschofilero and different ferments blended together, usually three months on lees. Winemaker Konstantina Spiropoulou says she is keeping the tradition of her late brother Apostolos and not trying to avoid colour.
"Pale but with more colour than most Moschofileros. Leesy aroma and clearly a textural wine, there's some structure to give shape to the grapey-sour-citrus freshness. A
distinctive and well-made style. Mouth-watering finish." (JH)
Drink 2023 – 2025
By Julia Harding MW