Domaine Tselepos, which is located in the center of Peloponnese in Greece, is owned by Yiannis Tselepos who was born in Cyprus but has been in Arcadia in the Peloponnese since 1981 harvesting grapes and making wine. He studied at the University of Dijon prior to that and made wine in Burgundy for two years as a ‘consulting winemaker’ (before this term came into vogue) for dozens of small family vineyards. Tselepos has also been one of the pioneers who helped establish and bring to prominence the Moschofilero grape and thus his name is closely associated with the Greek Wine Renaissance. Together with his wife Amalia, Yiannis Tselepos established Domaine Tselepos in 1989. The name Moschofilero translates to ‘the most aromatics’ which is evident in this offering. Also, Yiannis built a modern winery which includes a professional air circulation unit which is built into the walls so they work at the perfect humidity for barrel aging, but not too much humidity. We saw the same method used at Tenuta San Guido, the Tuscan estate that produces Sassicaia, where too much heat and humidity can cause problems during aging. Made of 100% Moschofilero from the Mantinia region, look for honey, flowers and citrus in the nose, this is lemony fresh and juicy in the mouth with hints of lime peel and bright acidity. A wine can only be labeled as Mantinia if it’s 100% Moschofilero. The grape itself has a red skin with white juice inside. With this perfect aperitif wine, we were served zucchini balls with cheese, stuffed grape leaves with minced beef and rice topped with an intense lemon sauce and mint, as well as a roasted eggplant roll with Graviera sheep’s milk cheese. You can serve this at home with all kinds of seafood dishes, green salads, goat and sheep's milk cheeses or on its own as a refreshing aperitif.

Price:$19.99 in mixed case $17.99 SKU12095

Send to a friend

print cellar notes