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Domaine Nickolaou Moschofilero 2021

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Moschofilero is a white wine produced by Domaine Nickolaou in Nemea, Greece. It is made from pure Moschofilero grapes organically grown in the Palaiopyrgos area of Mantineia, with an average vine age of 60 years, southern exposure and a yield of about 6000 kg per hectare. No pesticides or fertilisers other than Bordeaux mixture, sulphur and organic mulch are used. The grapes for this wine are harvested by hand once they have reached the desired phenolic and alcoholic maturity. They are cooled to 4°C and subjected to cold skin contact extraction at 8°C for 4 hours. Using only the flower, they undergo the alcoholic fermentation process with indigenous yeasts, which takes place in temperature-controlled stainless steel tanks at a temperature of 17°C in order to enhance the full bouquet of the variety. In line with organic farming principles, only the minimum necessary amount of sulphur dioxide is added. Before the end of alcoholic fermentation, the wine is transferred to oak barrels where it remains for 3 months on its own yeasts. We like Moschofilero because it is a wine made from very rare grapes, certainly a unique experience. Its special characteristic is that it is reminiscent of fruit jelly on the nose, and very fresh and salty in the mouth. It is perfect to try with Saganaki

Manufacturer: Domaine Nickolaou

🍾 Assyrtiko

🖼️ Nemea, Greece

🏡 Domaine Nickolaou

🍇 Assyrtiko

📅 2021

🌡️ 13%

🥂 White Wine

🛁 Manual harvesting of organically grown grapes in the Palaiopyrgos area of Mantineia, with an average vine age of 60 years, southern exposure and a yield of approximately 6000 kg per hectare. No pesticides or fertilisers other than Bordeaux mixture, sulphur and organic mulch are used. They are cooled to 4°C and subjected to cold skin contact extraction at 8°C for 4 hours. Using only the flower, they undergo the alcoholic fermentation process with indigenous yeasts, which takes place in temperature-controlled stainless steel tanks at a temperature of 17°C in order to enhance the full bouquet of the variety. Only a homeopathic dose of sulphur dioxide is added. Before the end of alcoholic fermentation, the wine is transferred to oak barrels where it remains on its own yeasts for 3 months.

👃🏻 Citrusy with slightly bitter hints of bergamot and grapefruit, notes of white flowers and herbs, sweet spices and mineral memories

👅 Fresh and vibrant, taut and direct, clean and persistent

👍🏻 Serving temperature 10°-12°.

💕 Saganaki

😍 Rare, vibrantly fresh and reminiscent of Lokum

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Nemea, Greece

Domaine Nikolaou was founded in 1984 following the family tradition dating back to 1936. The air that comes down from the mountains and the humidity of the legendary Asopos river define a unique microclimate for the vineyards. There are 14 hectares under certified organic cultivation, almost all with indigenous grape varieties such as Agiorgitiko, Kydonitsa, Asyrtiko, Moschofilero; with the exception of an area dedicated to Cabernet Sauvignon, Cabernet Franc and Merlot. In the winery, fermentation is temperature-controlled but with indigenous yeasts, and ageing takes place in steel and in wood.

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