The two most planted white varieties of the Peloponnese join forces in a wine with excellent value for money. Zacharia Vineyards, 'take advantage' of the pleasant aromatic character of Moschofileros with the intensity of Roditis, creating a wine that can comfortably take place on our daily table.

Usually when it comes to Moshofilero talking about perfumes, freshness and acidity. In this Moshofilero however, we can talk about volume and oiliness. Very beautiful approach from Semeli, with fruit coming from an old vineyard of 25 years, at an altitude of 650 meters and maintenance of wine for six months with fine lees.

John Tselepos gives us a different approach to Moshofilero with Blanc de Gris, which has clear pinkish hues, exciting aromas on the nose and after spending 3 months in Oak Barels it also acquires volume in the mouth without losing track of the varietal expression of the fruit.

An organic and limited production, wine from the vineyard "Faia Gi" of the Boutari winery in Mantineia, which reflects the company's devotion to Moschofilero. A very nice and elegant expression of the variety, which passes for a short time from oak barrels acquiring complexity and volume.

Από την σειρά των κρασιών χωρίς θειώδες της Μπουτάρης, δεν θα μπορούσε να λείπει ένα Μοσχοφίλερο από την Μαντινεία. Επιλέγονται σταφύλια από παλαιά κλίματα του ιδιόκτητου αμπελώνα, η οινοποίηση πραγματοποιείται χωρίς την προσθήκη θειώθους και το κρασί ωριμάζει για 6 μήνες σε γαλλικά δρύινα βαρέλια. Μία πολύ όμορφη έκφραση του Μοσχοφίλερου που γοητεύει με την εξωστρέφεια και την ωριμότητα του φρούτου.

Cool, pleasant and delicious white wine that disarms from the first sip. The extroverted Moschofilero meets the two most popular white international varieties, Chardonnay and Sauvignon Blanc in an organic wine that pulsates with persistent aromas, flavors and liveliness. Worth a place at our table in winter, summer!

The Troupi winery goes even further than Moschofilero! It takes fruit from the Katarachi area at an altitude of 640 meters, ferments part of the wine in stainless steel tanks and the rest in old barrels of acacia and oak and then all the wine matures for a few months in concrete tanks, while bottled without bottles. The excellent raw material, the complex way of vinification but also the combination of four different fermentation and maturation vessels lead to an extremely complex and enjoyable Moschofilero that can be developed for a few years in the bottle.