The Troupis family’s low yield cultivation of their privately-owned vineyards along with modern methods of white wine-making highlight the full potential of the Moschofilero variety in the wine Tomi Mantinia.
The wine’s bright yellow color with pink tinges indicate an aromatic complexity combining the aromas of white peach, citron and quince which are followed by a slightly acid yet full flavor and after- taste of bergamot and jasmine.
Clear and harmonious combining the aromas of orange peel, dried apricot and incense which are followed by a slightly acidic yet full flavour and after- taste of tangerine, nutmeg and toasted bread.
Pitys was the only Oread nymph who accepted the love of the satyr Pan, but Voreas, his rival, threw her off a cliff and killed her. Earth felt sorry for Pan and transformed her into a pine tree.
We could scarcely conjure a more appropriate myth for this traditional “Ritinitis,” or under its more common name “Retsina” wine.
Pine resin addition goes a long way back in Greece as it was used to protect the wines from oxidation during antiquity. Honoring that tradition, we vinify with minimum intervention the most prominent Greek variety, Assyrtiko, following a 35-century old tradition in Greek wine.
Apricot, blossoms a slight smell of tangerine coexist on equal terms with herbal and masticha notes. Slightly acidic flavor with a frankincense aftertaste.
The careful choice and blending of the aromatic Moschofilero grape from the Mantinia plateau and the versatile Agiorgitiko variety from the mountainous Corinthian hills produces a harmonious rose wine with aromatic complexity wavering between rose, cherry and notes of strawberry.
The grapes are selected from a single vineyard at their aromatic peak. A combination of traditional and modern winemaking methods is applied to release the full aromatic and taste potential of the Moschofilero.
The scent of quince, dried apricots and red apples are followed by a crisp acidity and a citrus peel aftertaste.
Searching back in time for modern ideas we created this alternative style of Moschofilero fermented entirely with naturally occurring yeast with minimum intervention afterwards
Moschofilero as our fathers and grandfathers remember it, skin contact, spontaneous fermentation, unfined and unfiltered with minimum sulfites.
Hoof & Lur is Troupis’ winery homage to the wines native to high plateau of Mantinia for millennia.
Floral with powdered sugar and blood orange that entice on the nose. Citrus notes and fresh acidity add vibrancy to the palate.
“Fteri Agiorgitiko” is the result of both the selected grape Agiorgitiko, grown in the hills which surround the plain of Nemea and a few days of maceration at relatively low temperatures.
Therefore, it has the characteristic dark red – purple colour and fragrances of gooseberry and pomegranate.
A supple and spicy flavour with velvety tannins, yet leaving pleasant hints of spices and butter caramel.
Route 111 is an old country road connecting the regions of Nemea and Aigialeia where the two most prominent red varieties of Peloponnese are cultivated.
Nemea with Agiorgitiko and Aigialeia with Mavrodaphne … we “followed” Route 111 to create a complex red wine that accentuates their strong temperament.
Gold-tone color with orange highlights. A variety of fragrances such as jasmine flowers, rosemary, apricot and honey which enhance the flavor with predominantly citrus peel aromas.
The acidity balances the sweetness and gives a pleasant long aftertaste.
Aged for at least 4 to 5 years. Enjoy it at 8 o C.
Elegant with a light yellow-green colour, fine bubbles and aromas of lemon blossom, honey, brioche and rose accompanied by crisp acidity.
Vinification
Early harvesting is used to produce the base wine. After cooling, the grapes are transported unstripped into the press. The must is transferred to stainless steel tanks where it is fermented at low temperatures. This is followed by the classic method with a second fermentation in the bottle. The second fermentation and maturation period, in the presence of the fine lees, lasts at least 9 months.
Tasting characteristics
Elegant sparkling wine with a light yellow-green colour and fine bubbles, intense and long-lasting. On the nose there are aromas of lemon and honey, with a background of brioche and rose scents. On the palate there are notes of yeast and toast aromas accompanied by crisp acidity.
Ideal combination with food
Raw seafood, sushi, soft cheeses and fruit salad.
Complex sparkling in the style of Campania, delicate aromas of citrus peel, pear & lilac, with a background of charming notes of yeast and honey.
Winemaking
Early harvesting is used for the production of the base wine. Unblended and under low pressure they yield their juice which will ferment at low temperature. This is followed by the traditional method with a second fermentation in the bottle, always under controlled conditions. The wine matures in the bottle in contact with its lees for about two years. The final stage involves riddling and the addition of the liqueur d'expedition.
Tasting characteristics
A complex sparkling wine, light yellow-green in colour with a strong string of fine and persistent bubbles. The nose reveals delicate aromas of citrus peel, pear & lilac, with a background of charming notes of yeast and honey, complemented on the palate by a balanced acidity and a long finish. A premium sparkling wine that can be aged over time.
Ideal with food
Oysters, caviar, caviar, roe, mature cheeses.
Soft pink colour with bronze highlights, aromas of cherry and black fruit, while the subtle presence of the yeast completes the whole.
Vinification
Early harvesting is used for the production of the base wine. The traditional method is followed with a second fermentation in bottle and maturation for at least 9 months in the presence of the fine lees.
Tasting characteristics
Pale pink colour with bronze highlights and a froth of small, fine bubbles. On the nose, aromas of cherry and black fruit are discernible, while the subtle presence of yeast completes the elegant whole.
Ideal combination with food
Shrimp salad, pasta with seafood, e.g. lobster pasta, strapatsada.
Excellent freshness, intense acidity and fine, intense aromas of citrus, lemon blossom and rose.
Vinification
Modern technological vinification with the method of pre-fermentation maceration at 10°C for 8 hours. Fermentation is carried out at low temperatures. The wine remains for a limited time in stainless steel tanks for a short contact with the fine lees.
Tasting characteristics - Ageing
Wine with excellent freshness and intense acidity. Subtle, intense aromas, mainly of citrus and lemon blossom. Complemented by the characteristic aromas of rose that Moschofilero brings out. Clean mouthfeel with an intense aftertaste.
Ideal combination with food.
Dumplings with egg lemon, tuna tataki, noodles with sweet and sour sauce, green salads and sushi.
Intense and complex aromatic character reminiscent of exotic fruits, flowers and rose loukoumi.
Vinification
Pre-fermentation maceration for 8 hours at 10°C. This is followed by pressing with pneumatic presses, de-leaching and fermentation in temperature-controlled stainless steel tanks (13°C -16°C) for up to 20 days.
Tasting characteristics - Ageing
The wine has an intense and complex aromatic character reminiscent of exotic fruits, flowers and rose loukoumi. The flavour is balanced and rich, with a pleasant, refreshing acidity.
Ideal combination with food
Chinese, Thai cuisine, tropical fruit salad and blue cheese.
Particularly rich with an intense aromatic and flavour composition and varied aromas reminiscent of apricot, nectarine and pineapple.
Vinification
Classic Burgundian method. The first fermentation stage takes place in stainless steel tanks and is then transferred to barrels where fermentation is completed. The wine remains in the barrels for 4-5 months and matures with its fine lees.
Tasting characteristics - Ageing
A very rich wine with a great aromatic and flavour composition, where the toasted oak aromas are juxtaposed with varietal aromas reminiscent of apricot, nectarine and pineapple. It ages for 3 to 5 years.
Ideal with food
Large fatty fish e.g. smoked grouper with grilled vegetables, salmon ceviche and lobster.
Exuberant aromas of flowers, citrus and lemon blossoms complemented by a rich mouthfeel.
Vinification
Modern technological vinification using the "pre-fermentation maceration" method at 10°C. One third of the wine is placed in stainless steel tanks, another third in amphorae and the remainder in large oak barrels of the "foudres" type, where fermentation takes place and is completed. The wine remains and matures with its fine lees for about 4 months.
Tasting notes - Ageing
A wine with exuberant aromas of flowers, citrus and lemon blossom with great intensity. Its flavour is characterised by a rich body in harmony with its acidity. It ages for 3 to 5 years.
Ideal combination with food
White meats and fish with lemon & spicy sauces.
