Discover the full spectrum of Moschofilero! Sourced from a single vineyard planted in 1972 in the heart of the Mantinia appellation, Optimum reveals the remarkable depth and aging potential of this expressive grape variety. Organically grown and fermented spontaneously with indigenous yeasts, its prolonged contact with fine lees creates a wine of exceptional viscosity and lasting character.
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Andromachi’s
Tasting Notes
The developed aromas unfold gracefully, with the rose and bergamot notes characteristic of Moschofilero deepening over time. Subtle gray nuances and golden highlights evoke aging in acacia barrels. On the palate, a buttery richness complements the purity and complexity imparted by concrete and acacia, leading to a remarkably long and satisfying finish.
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Vinification
The 1.14-hectare non-irrigated vineyard, with a yield of 6,000-8,000 kg/hectare, was planted in 1972 and is cultivated using organic methods. After 8-10 hours of cold maceration at 7-8°C, only the free-run juice is collected and alcoholic fermentation begins spontaneously with indigenous yeasts in a stainless steel tank. Then, when fermentation is about halfway through, part of the juice is separated and transferred to finish the process in small concrete eggs and another part in acacia barrels. During the time required for the wine to mature, we ensure that it remains in constant contact with its fine lees, which will enrich its viscosity and texture, while supporting it on its long journey through time.
Food pairing
Large fatty fish on the grill, lemon-baked goat, seafood carpaccio, foie gras and Asian cuisine.
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