MOSCHOFILERO BY GAIA WILD FERMENT

MOSCHOFILERO by GAIA WILD FERMENT created with a specific winemaking technique, expresses the multifaceted of its variety in a totally different way.

This is one of the rare occasions were Moschofilero is fermented with wild yeasts. The intense aromas from jasmine, rose and sweet lemon combined with the aromas of butter from the French oak barrels bring out a balanced and harmonized wine with a remarkable acidity. A wine with a medium aftertaste, intensity and complexity.

A wine that can accompany and harmonize with dishes of Mediterranean cuisine, that have high acidity and delicacies from medium to high intensity, such as grilled or fried fish, white meat, oily and seafood dishes. It can also be enjoyed as an aperitif. To enjoy this wine at its best, serve at 12ο C.

SOIL

Sandy loam soil, typical of the Mantineia plateau where the Agiorgitika village is located.

CLIMATE

Cold and humid winters with low temperatures and often rainfalls and snowfalls. Summers are cold and with few showers during June. Grapes mature later than other regions due to its unique microclimate.

VINEYARD

An old fasioned vineyard of more than 25 years old still produces very healthy and aromatic grapes of Moschofilero. The plateau is based at an altitude of 800 m.

WINERY

The winery was built in 1997 at the heart of the private vineyard in Koutsi, Nemea at an altitude of 550m. Our winery in Koutsi is housed in a contemporary industrial building with magnificent views of the plains of Nemea and the valley of Asopos River, around 350m below. Its capacity is 3,060 hectoliters while its production equipment and the high-quality control systems offer to the oenologist every state-of-the-art instrument for a vertical production of high quality wines.