The Moschópolis 24 red wine consists of the world-famous grape variety Pinot Noir (95%). The fine lees of the vinification process of the next year’s Assyrtiko grape fill in the rest of the percentage (5%). It is produced with grapes from a dry cultivation mountain vineyard, inside the Ursa (Bear) trails of Mount Pindos in Western Macedonia, at a refreshing altitude of 950 m above sea level. The soil is dominated by sandy clay with a high content of stones, while the summers are cool and dry. The wine, after fermenting with the spontaneous yeast from the vine, ages for 24 months in used oak barrels that come from their use in white and the rosé wine of the Moschópolis series. It is bottled unfiltered to maintain all its quality characteristics.
Bright and elegant, with smooth sweet fruit on the nose, full of rich and powerful berry and red flower notes. Slight earthiness and mineral notes will gradually emerge with aging. Bright red color with light violet glints. The palate is pure and elegant, showing smooth, precise cherry fruit with firm, spicy and grippy tannic structure. It is elegant in style but holds significant concentration and structure to reward a long-term cellaring.
The Moschópolis 18 red wine consists of the Greek grape variety of the Aegean Sea Mavrotragano (50%) and the world-famous Syrah (50%) variety. It is produced with grapes from our privately owned non-irrigated vineyards with limited production. The 25 year old vineyards are situated at an altitude of 500m on a hilly area, overlooking the mythical Mount Olympus on the other side of the Thermaikos Golf of Thessaloniki, and are dominated by red soils with a high content of stone, suitable for red varieties. This ensures the required concentration to produce high-quality wines. The wine, after fermenting with the spontaneous yeast from the vine, ages for 18 months in used oak barrels that come from their use in white and the rosé wine of the Moschopolis series. It is bottled unfiltered to maintain all its quality characteristics.
It presents intense aromas of small red fruits, mainly small berries, cherry and plum. Dried fig, nuts and caramel are followed by a sweet sensation of fresh violets coming from the background. After a while in the glass, black chocolate, coffee, spices, chestnut and tobacco from the barrel make their presence well felt.
The white wine Moschópolis 6 consists of the two of the most famous Greek varieties. Assyrtiko (90%) of the Aegean islands and Xinomavro (10%), the famous grape of Northern Greece. The wine, after fermenting with the wild yeasts, matures for 6 months in new and second use oak barrels along with the fine wine lees. Finally it is bottled unfiltered and with a very low addition of sulfites.
It presents high-intensity aromas of citrus, melon, pear and lemon-flower flavors. Honey and smoke in the background express the very distinctive barrel. After the first year of aging, particular benzoic aromas and a sense of minerality will appear. The stay in the barrels along with the fine lees gives it a full body with an oily texture. Delicately dry in the palate with refreshing acidity, while white-flesh fruits, such as melon peach and pear have the primary role, followed by citrus.
The very long aftertaste leaves a delicate fruity feeling.
The Moschópolis 8 rosé wine consists of the famous red grape variety of Northern Greece, Xinomavro (70%), and the world-famous Syrah (30%) grape variety. The wine, after fermenting with the natural native yeast, matures for 8 months in used oak barrels along with the fine wine lees. Finally, it is bottled unfiltered and with minimal addition of sulfites.
Light pomegranate color with subtle copper highlights that make it shine impressively in the glass.
It presents complex sweet aromas of pomegranate and cherry and aromas of wild strawberries, while, as it progresses into the glass, there are caramel and vanilla flavors, a sample of the ripening of the wine for 8 months in oak barrels. The mouth is round, with a velvety feel, as a result of staying in the barrel along with the fine lees. The alcohol is in absolute balance with the acidity and body, giving a sense of coolness, while the discrete tannins add complexity.
A long-lasting aftertaste with a feeling of fresh fruits completes the tasting experience.