Change is tough, but often worth it: Exploring skin-fermented Moschofilero

By Evmorfia Kostaki Dip WSET

Typicity is a highly valued trait in the wine world, and much of the wine trade relies on typicity to be expressed in a wine. We use typicity to test our blind tasting skills and to evaluate the quality associated with a specific region. This is why, when producers from a region decide to create something different, opposition is almost always inevitable. However, what happens when the change genuinely reflects the region's true essence?

A brief story of Mantinia

This is the story of Mantinia, a PDO region in southern Peloponnese. Wines of Mantinia PDO must contain at least 85% Moschofilero; the remaining part can include other local grapes known as Asproudes (meaning “the white ones”). In practice, most wines are 100% Moschofilero. For many years, Mantinia wines were seen as Greece's crisp, easy-drinking wines, but were often dismissed as generic. This was because the region's production was dominated by large brands that bought all their grapes, producing big volumes of straightforward, aromatic, entry-level wines. However, a new era for Moschofilero is now beginning, as producers focus on one goal: revealing the true potential of this indigenous grape.

Wait, Moschofilero can be pink?