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Best Online Wine shop 2023
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Ekato 2023 - Troupis Winery
Troupis Winery


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

A charming typical Moschofilero that stands out!


Why do we love it?

Ekato Troupis Winery is the deepest, most intense, and absolute expression of the Greek variety Moschofilero and also shouts from afar that Moschofilero is not a white grape but a reddish one. Finally, we see Moschofilero with its right "costume"!

Last year its 980 bottles traveled abroad and so it left those who did not manage to try it wondering, while it disappointed those few who tasted it and fell in love with it from the first sip because they couldn't find it. This year the number of bottles has increased a bit, there are 1500 this year, so you probably have more chances to savor it. A few days after its first release, it managed to stand out in a competition with the best Greek wines and so our expectations for the next vintage were very high. And they were confirmed.

Ekato Troupis Winery is a magical wine that combines the elegance of Moschofilero with a megaton bomb. The must remains with the skins for 100 days, as its name suggests ("Ekato" means a hundred in Greek). The wine is fermented with ambient yeasts and it is bottled unfiltered.

If you love intensely aromatic, floral wines, with nice structure then Ekato Troupis Winery is your next favorite wine.









Tastes Like

It has bright and intense pomegranate color and an intoxicating nose. Aromas of Turkish delight, red rose, candied rose petals, citron, orange peel, pomegranate jam, wild strawberry, and white cherry will literally pull you by the nose.

In the mouth, it has a medium body, sharp acidity, and mild, silky tannins. Juicy strawberry, cherry, raspberry, tangerine, pink grapefruit, rose and Turkish delight meet on an earthy and botanical background.

Technical stuff
Color Rose
Type Dry
Year 2023
Alcohol 12,5%
Origin Mantinia
Variety Moschofilero
Aromas Turkish delight, red rose, candied rose petals, citron, orange peel, pomegranate jam, wild strawberry, white cherry, raspberry, tangerine, pink grapefruit.
Bottle Size 750ml
Barrique -
Serving temperature 9ºC
Aging 3 years
Closure Cork
Organic No



Pair it with chicken with mango, octopus with tubetti half pasta in the oven, salmon with orange glaze or hot salad with pumpkin, finokio and goat cheese.


Οctopus with tubetti half pasta in the oven.

1 big octopus
250 gr. tubetti half pasta
1 big onion 
1 teaspoon tomato paste
150 gr. tomato sauce or concasse tomato 
50 ml. cognac
1 teaspoon of sugar
2 bay leaves                                                                                            3-4 grains of all spice
1 small cinnamon stick
Freshly ground pepper
Olive oil
1.100 ml. hot vegetable or seafood broth or water

In a saucepan, put the octopus, with a bay leaf, to braise over low heat. The octopus will release its liquids, especially if it is frozen, to boil but if necessary add a little hot water. When it is softened and red, remove it from the fire and cut it into small pieces.

Chop the onion and saute it to 50 ml. olive oil along with the octopus, for 3-4 minutes. Then, put in the cognac, add the spices and the other bay leaf. Add the tomato paste, sugar, tomatoes or sauce and a cup of broth or water. Reduce the heat and simmer for 10 minutes.

Transfer to a moderate baking dish, add the remaining hot broth or water, 50 ml. olive oil and stir. Taste it and add salt if necessary.
Bake in a well preheated oven at 175 ° C for about 25 minutes or until the pasta is cooked, stirring regularly.

Serve the pasta with the octopus hot as soon as it comes out of the oven!


Eva Monochari

Food Blogger


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