Producer: Semeli Estate
Wine region: Mantinia, Peloponnese
Colour: White
Style: Dry
Grape: 100% Moschofilero
Vintage: 2018
Alcohol percentage: 12% vol
Closure: Cork
Unit quantity: 750ml
Wine maker’s notes
Produced from Moschofilero grown in vineyards at Zevgolatio in the Mantinia region, at an altitude of 650m. Slow fermentation at a steady temperature of 17-18°C.
Bright, yellow-green color. Elegant floral aromas with lemon, citrus and rose petals, typical of the Moschofilero variety. Rich and fruity on the palate, with a long aromatic aftertaste.
Ideally paired with seafood, shellfish, and fish in lemon sauces, as well as with Asian specialties. It is best served at 8-11°C.
Tip: The shipping cost per bottle drops significantly the more bottles you buy. Join forces with friends and family to buy more bottles and bring the cost down.
Important notes:
-It is an offense to purchase or attempt to purchase alcoholic liquor if you are under the age of 18.
-The price includes safe packaging cost
About Semeli Estate
Founded in 1979, Semeli Estate is a leading Greek winery and one of the country’s most significant wine-related developments. With deep roots in time-honored
traditions and our eyes in the future, we produce wines of exceptional quality offering consumers the best value for money.
In 2003, Semeli built a modern, stylishly designed winery set amidst company-owned vineyards in Koutsi, Corinthia. This state-of-the-art 4,000m² facility is a benchmark winery at a national level both in terms of innovative layout and excellent services. Designed with respect for the natural environment and built on a vineyard-covered hillslope with a long reputation of producing vintage grapes, the Semeli winery reflects our holistic approach to modern winemaking.
Blending traditional values with the latest advances in viticulture, our winery uses a gravity-fed process that takes full advantage of the sloping terrain. From pressing to barreling and then on to bottling, the entire process relies on the force of gravity rather than on mechanical methods that may damage the grape. Moreover, by reducing grape temperature to 7-8˚C prior to crushing and then carefully controlling both temperature and humidity throughout the facility, we are able to minimize oxidation and promote fermentation under ideal conditions.
