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Best Online Wine shop 2023
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Tomi Rose 2023 - Troupis Winery
Troupis Winery


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

A truly unique rose!


Why do we love it?

We first encountered it a couple of years back. It stole our hearts. The fact that it sold out in just a few days shows that you loved it as only a few.

The relatively new Troupis winery from Mantineia produced a wine that really means a change for its type of wine, the variety, and the winery itself. Moschofilero is cultivated in a single cooperating vineyard at an altitude of 700 meters, under the constant supervision and care of a local old man, who treats it as if it was his garden. The healthy plants gave outstanding quality fruit that combined unique sweetness and acidity, which is very unusual for the variety. As both Yiannis Troupis and his partner, Kostas Koutsoumpos said, it was like it was shouting to be made rose wine!

You read well. Rose from Moschofilero. Although we are accustomed to white, the Moshofilero as a variety is reddish by nature.

Few technical details now. Immediately after harvest, the fruit is chilled to 4oC for 24 hours and then extracted at low temperatures while remaining 24 hours with the skins. This stay with the skins is responsible for its beautiful salmon color while cold extraction resulted in the amazing integration of the aromatic character of the variety. For Tomi Rose by Troupis Winery, only the first physically extracted juice was used. It is the best part of the juice which is produced with absolutely no pressure, only under the weight of the grapes themselves. Regular batonnage in the tank added body and texture.

We know that usually, we do not bother you with such technicalities, but we had to write them because they explain why Tomi Rosé by Troupis Winery is a stunning rose wine of very limited production, among the best in Greece. It resulted from the perfect application of innovative techniques, from perfectly trained winemakers, on the premium quality raw material of a vibrant variety.

The dance of international awards just started and we are pretty sure it's going to be a long one.









Tastes Like

Pale salmon color in Provence standards.

Rich, elegant aromas of sweet quince, strawberries, and cherries are accompanied by hints of lime and tangerine peel. White rose, hyacinth, and primrose add floral character and as time passes, Turkish delight appears.

Rich mouth, intense, with oily, buttery texture and perfect balance. The slight sweetness highlights the fruit, adding jammy feel to strawberry and cherry while toffee and jasmine remain in the long-lasting aftertaste.

Technical stuff
Color Rose
Type Dry
Year 2023
Alcohol 12%
Origin Mantineia
Variety Moschofilero
Aromas Quince, strawberry, cherries, lime, tangerine peel, white rose, hyacinth, primrose, Turkish delight.
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No



Pair it with grilled salmon dishes and food with umami flavors like shrimps with peas, or enjoy it just as an aperitif.

Fragrant langoustines with pea puree

  • 1 kg of langoustines
  • 1 finocchio
  • 2 tbsps. of finely chopped fennel
  • 2 tbsps. of finely chopped dill
  • 6 fresh onions
  • 1 large onion
  • 2 cloves of garlic
  • The juice of a large lemon and a lime
  • 1 tsp. of mixed lemon and lime zest
  • 1 tsp. of freshly chopped cardamom
  • salt and pepper
  • Olive oil


For the pea puree:

  • ½ kilo of pea cleaned
  • 2 potatoes
  • salt
  • olive oil

Chop the onions (the white and green part), garlic, and finocchio. In a large saucepan, saute them in olive oil. Remove them from the pot, and sauté the langoustines with the shell, in the remaining olive oil. Once they get a reddish color , add the lemon and lime juice, salt and freshly ground pepper, cover with the lid, and lower the temperature to half.

In the meantime, boil the peas in salted water along with the two potatoes cut in pieces, until the potatoes melt. Keep a cup of hot water in which they have boiled.

As soon as the langoustines are ready – they don’t take more than 10 minutes - remove them from the pot and transfer them into a large bowl. Let the sauce from the langoustines' broth and the citrus to continue boiling and add the mixture of sautéed onions, garlic and finocchio. Add the chopped fennel and the dill. While your sauce is simmering, remove the shell from langoustines and bring it back to the pot, along with their juices from the bowl. Add the cardamom and half of the citrus zest and turn off the heat.

Put the peas and the potatoes in a blender or a mill and start mush them by dripping a little bit of the boiled water that you kept until you have a velvety puree.

On a platter, add the pea puree and pour the rich sauce with the langoustines. Sprinkle with the remaining zest of citrus and add a few drops of olive oil.



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