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Moschofilero 2018 - Athanasiou Winery
Athanasiou WInery

MOSCHOFILERO 2018 - ATHANASIOU WINERY

  Greece / Arkadia
€9.10
7.70
€7.70

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The only Moschofilero, that Malagousia can’t dethrone!

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Why do we love it?

Moschofilero may have been dethroned by Malagouzia recently, but that doesn't mean we've stopped loving it, especially its truly impressive versions like Moschofilero of Athanasiou Winery!

Athanasiou Winery is located in the heart of Nemea and was created in 2007. The vines are cultivated organicaly with great care and devotion. Moschofilero comes from vines from mountainous Arkadia. After fermentation the wine remains on its fine lees for 4 months with regular batonnage. This adds unique complexity, oily texture and concentration which, in combination with the acidity and subtle aromas of Moschofilero, leads to a result is simply captivating.

Taste it and you will be impressed!

COLOR

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM (+)

Tastes Like

Pale lemon color with the characteristic gray hues of the variety. Yes, it has all these aromas that we love such as white rose, Turkish delight, jasmine, hyacinth, lemon blossoms and also citrus notes.

It has lemony acidity and a delightful floral aftertaste.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 12%
Origin Arkadia
Variety Moschofilero
Aromas White rose, Turkish delight, jasmine, hyacinth, lemon blossoms, citrus notes.
Bottle Size 750ml
Barrique -
Serving temperature 8ºC
Aging 3 years
Closure Cork
Organic No

MOSCHOFILERO 2018 - ATHANASIOU WINERY

PAIR IT

with seabass ceviche, green salad with oranges and goat cheese or sushi.

Tabbouleh salad

  • 1 cup of couscous
  • salt and freshly ground black pepper
  • juice of a lemon
  • 3 tablespoons of olive oil
  • 1 cup of chopped parsley
  • 1/2 cup chopped coriander
  • 2 tbsps chopped fresh mint
  • 2 ripe tomatoes, cut into cubes
  • 3 fresh onions, finely chopped

Heat water, after salting it first,  in a medium-sized pot and leave it to boil. Add the couscous and leave to moderate heat for 7 to 8 minutes. Drain the couscous and let it cool down. In the meantime, in a small bowl, mix lemon juice with olive oil. Add salt and pepper.

In a large bowl, mix couscous, parsley, coriander, mint, tomatoes and onions. Add the mixture of lemon juice and olive oil and salt and pepper. Leave it for about 20 minutes before serving to marinate.

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