Grape

Agiorgitiko

Agiorgitiko is the quiet power grape of the Greek vineyard and of yet unexplored potential. It is not only the PDO grape of Nemea, the largest region with such status but has the fame that spreads throughout Greece and so does its cultivation. It is also the most marketed grape domestically, to the extent that one can find agents selling wines of Nemea anywhere in Greece, even in the heart of other dedicated wine-producing regions. It performs well in hot climates and gives a variety of styles. Thick-skinned of variable size, depending on the clone and with around 8 clones available commercially today. It is potentially high yielding, late budding and late ripening.

Moschofilero

Anyone in pursuit of a Greek grape variety which promises refreshment and enlivenment, all the while offering exoticism unprecedented in a Mediterranean country, should look no further than Moschofilero: it automatically springs to mind. Just as “moscho”, the first part of its name, promises this charismatic grape is the most aromatic one of the fileri grape family. Despite the reddish or grayish hue of its berries it is mostly used for the production of dry whites and some sparkling wines.

Explosive, surprising, and replete with freshness, Moschofilero inundates the senses, leading them in its unique way to a plane of euphoria and joy whether it is enjoyed as an apéritif or acts as companion to elegant dishes. Those who stay forever young in knowledge and mood regardless of their biological age will find in Moschofilero the ticket to a magic journey! Those who consider themselves among the connoisseurs of wine will entrust in Moschofilero their rest and recreation, conspiratorially smiling at this captivating variety all the while.

Producer

Barafakas

Young winemaker Christos Barafakas with a degree in Agriculture returned to his family’s 14-hectare large vineyard in Nemea and established his winery in 2002. He has been one of the few new producers, who expressed the Agiorgitiko variety in fresh styles, without the use of ageing wooden barrels. His vineyard plots have a varying altitude between 280 and 600m above sea level, with plants ranging in age between 5 to 45 years and overall low yields, 6-9 t/ha. Although generally straightforward and practical in his approach, he has created some unique wines, such as “Thousand Years”, a blend of Agiorgitiko and Cabernet Sauvignon, suitable for ageing in the cellar and the boutique Phylacto, sun-dried Assyrtiko in very limited quantities, a “mini-Vinsanto” (with a twist, as aged in acacia barrels) to be found outside Santorini.