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Moschopolis 24 Pinot Noir 2017 - Moschopolis Winery
Moschopolis Winery


  Greece / Thessaloniki
ADD TO CART At your doorstep in 1 - 3 days

Greece’s 1st True Pinot Noir!


Why do we love it?
All good things come to an end ... we had warned you! Moschopolis 24 Pinot Noir Moschopolis Winery, the wine you have been waiting for since March 2018, was released a few months ago and is already running out! The big red wine of the winery of successes impressed those who made tasting it! If you do not belong to those who did, this is probably your last chance!

Pinot Noir is probably the most compelling red variety out there. Demanding in cultivation and maturation and at the same time terribly fragile in winemaking, it fully justifies the high prices of Burgundy wines. George Germanis has proved that he is not afraid of difficulties and to be precise one would say that he pursues them. About 15 years ago he decided to deal with the king of Burgundy, Pinot Noir.

A small vineyard in mountainous Kastoria, in the heart of the Ursa Trail zone at an altitude of 950 meters, with 15-year-old Pinot Noir vines, bears its perfectly ripe fruit. After the harvest comes fermentation in stainless steel tanks with indigenous yeasts, as Germanis family does with all their wines since this is how the terroir is better expressed in the final wine. This is followed by long extraction to get the color, structure, aromas, and tannins that will last over time. The wine is matured in very old large oak barrels for 12 months. Then Assyrtiko wine lees are added and the wine is matured with them for another 12 months in the barrel (24 months in total as its name implies), to enhance its structure, acidity, and complexity. It is bottled unfiltered and with minimal sulfites (with such an acidity it did not need much).

The bad news is that there are only 2700 bottles that won't manage to last until the release of the 2019 vintage (2018 wasn’t a good year, so it's not going to be released), in about 2 years from now.

Moscopolis 24 Pinot Noir Moschopolis Winery is the best Greek Pinot Noir so far and dares look some of the world's best Pinots in the eye. Yes, it is that good!









Tastes Like
Moshopolis 24 Pinot Noir Moschopolis Winery has medium ruby color and a shy nose that unfolds gradually. Aromas of strawberry jam, raspberry, cherry, red plum, sour cherry and vanilla are accompanied by hints of nutmeg, cedar, lavender, tea, sweet tobacco and licorice. In the mouth it is elegant, with medium body, crisp acidity and medium (+) but fine-grained tannins. Juicy red fruits such as cherry, strawberry, cranberry and red currant are harmoniously blended with notes of pepper, tea, walnut, cedar, vanilla, allspice and cherry plum.
Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14%
Origin Thessaloniki
Variety Pinot Noir
Aromas Strawberry jam, raspberry, cherry, red plum, sour cherry, nutmeg, cedar, lavender, tea, sweet tobacco, licorice, cranberry, red currant, pepper, walnut, cedar, vanilla, allspice, cherry plum.
Bottle Size 750ml
Barrique 24 months
Serving temperature 16ºC
Aging 6+ years
Closure Cork
Organic No



with beef fillet with red wine sauce, risotto with wild mushrooms, coq au vin or a duck fillet with red fruit sauce.

Tagliatelle with mushroom sauce

  • ½ kg of fresh mushrooms
  • 1 clove of garlic chopped
  • 1 tbsp. of lemon juice
  • 3 tbsps. of olive oil
  • 1 tsp. of salt
  • freshly ground pepper
  • 1 tbsp. of chopped parsley
  • 1/2 kg tagliatelle pasta
  • 1 glass of white wine
  • 1/4 cup of cream
  • 3 tbsps. Parmesan cheese and as much as you like for serving

Clean the mushrooms. Cut the edges and then slice them and mix them with the lemon juice.

In a large frying pan add the olive oil and put it in a medium - high heat and when it heats up well, add the garlic stirring well to keep it from sticking and not burn. Add the mushrooms, stir well and cover the pan with a lid. Sauté for 4 minutes stirring frequently.

Remove the lid and add salt and pepper according to your preferences. Stir occasionally and   allow them to absorb their juices and become brown (about 5 minutes).

At the same time, in a pot, boil some water and prepare the tagliatelle according to the instructions of their packaging.

Pour a glass of white wine in the pan, preferably from the wine with which you will accompany the plate.

Add cream and grated Parmesan and let it simmer by lowering the heat, for 3 -4 minutes until it thickens. Remove the pan from the fire, add the pasta, mix well and add the parsley. Serve with grated parmesan cheese.



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