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Holy Mania 2023 - Troupis Winery
Troupis Winery

HOLY MANIA 2023 - TROUPIS WINERY

  Greece / Mantineia
€16.30
€14.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

A truly unique white wine!

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Why do we love it?

We’ve been absolutely blown away by Troupis’ “Holy Mania”—and we’re not alone! Just take a stroll through social media and you’ll see the buzz. This isn’t your typical Moschofilero. It’s bold, edgy, and unapologetically rock ‘n’ roll. Even if you’re not usually a fan of Moschofilero, this one might just win you over. 

Troupis Winery in Fteri, Mantineia, has been dedicated to Moschofilero since it makes many different versions of the beloved blush variety. Troupis' Holy Mania is one of the winery's flagship wines and has rightly turned all the lights on it. The wine was fermented with indigenous yeasts and matured in concrete tank. Bottled with minimal intervention, this wine captures the raw energy and full potential of the variety.  

Try it and see—can you resist the mania?  

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Troupis' Holy Mania presents a bright lemon hue and an expressive bouquet of orange zest, peach, lemon blossom, grapefruit, white rose, and a hint of bergamot.

On the palate, it offers a medium body with crisp, lemony acidity. A vibrant spectrum of citrus fruits unfolds with each sip, while delicate notes of jasmine and rose lend a floral elegance to the finish. 

Technical stuff
Color White
Type Dry
Year 2023
Alcohol 12 %
Origin Mantineia, Greece
Variety Moschofilero
Aromas jasmine, orange blossoms, honeysuckle, lemon, citrus, bergamot, white peach.
Bottle Size 750ml
Barrique -
Serving temperature 9ºC
Aging 3 years
Closure Cork
Organic No

HOLY MANIA 2023 - TROUPIS WINERY

PAIR IT

with pasta with salmon, stuffed squid on the grill, chicken with butter - lemon sauce, sea bass or sole fish a la meuniere.

Shrimps with garlic and lemon

  • 500 gr. jumbo sized shrimps. Defrost them if they are frozen. If they are not pre-peeled, peel them when they have defrosted.)
  • 2 tbsps. olive oil
  • 1 tbsp. butter
  • 2 cloves of garlic, chopped
  • 2 tbsps. fresh lemon juice
  • ½ tbsp. lemon zest
  • salt

If you use frozen shrimps, let them defrost overnight in the fridge. Drain the shrimps and dry them with kitchen towel.

 Zest a large lemon and then squeeze the juice to give at least 2 tablespoons of juice and close to half a tablespoon of lemon zest. Clean the garlic and finely chop  it.

 Heat the olive oil in medium to high heat, then add the butter to melt.

Add the shrimps to a single layer and leave until they start getting pink color at the edges, no longer than 1-2 minutes.

Turn the shrimps on the other side and add the chopped garlic. Continue cooking for another 3-4 minutes. Pour in the lemon juice, add the lemon zest and salt to taste and mix to cover the shrimps with the sauce.

Serve immediately

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