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Tomi Rose 2017 - Troupis Winery
Troupis Winery

TOMI ROSE 2017 - TROUPIS WINERY

  Mantineia
€12.30
11.10
€11.10

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A truly unique rose!

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Why do we love it?

We first met it a couple of years ago. It stole our hearts. The fact that it sold out in just a few days shows that you loved it as only a few. A few days ago it returned in our tasting glasses.

The relatively new Troupis winery from Mantineia produced a wine which 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 John Troupis and his partner Kostas Koutsoumpos said, it was like it was shouting to be made rosé!

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

Few technical details now. Immediately after harvest, the fruit is chilled to 4o C 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 Rosé 2017 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 batonage 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 2017 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 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.

COLOR

ROSE

AROMA

VERY FRUITY

BODY

LIGHT

ACIDITY

MEDIUM

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 greasy, 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 2017
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 10°C
Aging 3 years
Closure Cork
Organic No

TOMI ROSE 2017 - TROUPIS WINERY

PAIR IT

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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