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W Moschato 2014 - Anatolikos Vineyards
Anatolikos Vineyards

W MOSCHATO 2014 - ANATOLIKOS VINEYARDS

  Greece / Xanthi
SORRY GUYS, WE RAN OUT OF THIS ONE

Generally speaking, the best

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Why do we love it?

It is generally recognized as the best Moschato in Greece. Not sweet. Yes, yes we know. But isn’t Moschato always sweet? No!!! What is dry Moschato? It is the definition of floral and fruity sensation in the nose with a delicate balance in the mouth. And while in most of the wines of the variety the mouth is disappointing, this one has a palate worthy of all the expectations created by the aromatic Armageddon on the nose.

Luckily the W Moschato of the Anatolikos Vineyards is one of those who, against trends, is not in a hurry to be released as soon as possible. Why do all whites have to come out of the tank before they are ready, and get bottled without any balance, just to catch up with the rest

If you ask us, W Moschato 2014 from your favorite Anatolikos Vineyards is an example to be imitated.

COLOR

WHITE

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Light yellow color with golden-green reflections in the glass.

Intense, almost gurgling nose, with aromas of mature sweet peach and flowers with jasmine, rose and violet dominating. Citrus peel, lime and mango complete the explosive bouquet, adding exotic tones.

Medium-volume body, balanced, with refreshing acidity that gives freshness, allowing citrus flavors to express themselves in the palate. The aftertaste is long-lasting and floral.

Technical stuff
Color White
Type Dry
Year 2014
Alcohol 13 %
Origin Avdera, Xanthi
Variety Moschato
Aromas Peach, jasmine, rose, violet, citrus peel, lime, mango
Bottle Size 750ml
Barrique -
Serving temperature 9ºC
Aging 3 years
Closure Cork
Organic Yes

W MOSCHATO 2014 - ANATOLIKOS VINEYARDS

PAIR IT

Pair with grilled fish, seafood pasta, cool salads or white meat

Tart with pear and Roquefort

For stuffing

1 onion

1/2 clove of garlic

150 g Gruyere from Crete

1 tbsp. of balsamic vinegar

1 tbsp. of butter

1 tbsp. of olive oil

1 pear

150 g Roquefort

Prepare the pastry and first bake it according to the instructions you will find here.

Add butter and olive oil to a pan and heat them up.

Sauté the onion with the garlic until it becomes translucent. Then add the balsamic and leave it over heat until it evaporates. Add the gruyere and stir well.

In the tart with the already baked pastry spread the onion and graviera filling with a spoon.

Apply the pear circularly, after having it sliced. Cover with crumbled Roquefort and place the tart in the oven for 40 minutes at 180 ° C. When the pair softens, the tart is ready.

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