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Triplet Moschopolis 6 2016, 2017 & 2018 - Moschopolis Winery
Moschopolis Winery

TRIPLET MOSCHOPOLIS 6 2016, 2017 & 2018 - MOSCHOPOLIS WINERY

  Greece / Thessaloniki
€53.50
€44.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

The magnificence of a top Greek Assyrtiko!

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Why do we love it?
It is no secret that Assyrtiko is a variety with great aging potential and amazing evolution over time. Moschopolis 6 by Moschopolis Winery is one of the top Greek oak-aged Assyrtikos outside Santorini and now you can live the ultimate experience, with the Moschopolis 6 Vertical Tasting Triplet!

In an elegant custom-made carton box, 3 consecutive years of Moschopolis 6 are included, as well as information about the vintage and the differences of each year.

The year 2016 was the first vintage that Moschopolis 6 was released and the vintage that we met and loved. The ratio of Assyrtiko and Xinomavro is 90% - 10%, while the French oak barrels are 100% new.

The year 2017 is its top vintage, with perfect balance and very expressive fruit. The ratio of Assyrtiko and Xinomavro is 85% - 15%, while the French oak barrels are 30% new and 70% of second use.

The year 2018 is a very promising vintage, although it was a rough one, gave an Assyrtiko with sharp acidity and high concentration. It is still young but has a lot to give over the following years. The ratio of Assyrtiko and Xinomavro is 90% - 10% while the French oak barrels are 60% new and 40% of second use.

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like
The Moschopolis 6 Vertical Tasting Triplet is a wonderful gift for those who love Assyrtiko but also for those who love experimentation. At the same time, it is a fantastic opportunity to explore the possibilities of Assyrtiko with friends and rich fatty fish and meat.
Technical stuff
Color White
Type Dry
Year 2016, 2017, 2018
Origin Thessaloniki
Variety Assyrtiko, Xinomavro
Bottle Size 750ml
Barrique 6 months
Serving temperature 11°C
Aging 5 years
Closure Cork
Organic No

TRIPLET MOSCHOPOLIS 6 2016, 2017 & 2018 - MOSCHOPOLIS WINERY

PAIR IT

with lobster or crawfish dishes, large fish on charcoal, or chicken dishes with white sauces.

Shrimps with peas and ginger

  • 3 tbsps. of olive oil
  • 300 grams of mushrooms cut into four
  • 1/3 cup of peas
  • 8 large shrimps peeled
  • 1 tsp. grated ginger
  • 3 tbsps. of soy sauce
  • 1 tbsp. vinegar of white wine

Heat 2 tablespoons of olive oil in a pan, on high heat. Add the mushrooms and let them soften by stirring, about 5 minutes. Remove them from the pan and put them on an absorbent paper.

Add the peas to the pan and cook by stirring for about 2 minutes. Remove them from the pan and put them along with the mushrooms on the absorbent paper.

Add 1 tablespoon of olive oil to the pan. Then put the shrimps and chopped ginger in the pan. Reduce the heat to moderate and cook until the shrimp becomes opaque, about 4 minutes.

Return all vegetables to the pan, add soy sauce and white wine vinegar. Cook until they are warm enough, about 4 minutes.

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