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ARCADIA / NEMEA
Yiannis Tselepos was born in 1955 on the island of Cyprus. He studied Oenology at the University of Dijon in France, where he graduated in 1978. For 2 years he remained in Burgundy and worked at several wineries in the region. In 1981 he moved to Arcadia in the Peloponnese where he has since been involved in every harvest, in the beginning as an oenologist and eventually with his own winery. Tselepos has been one of the pioneers who helped establish and bring to prominence the Moschofilero grape and thus his name is closely associated with the Greek Wine Renaissance. Together with his wife Amalia, Yiannis Tselepos established Domaine Tselepos in 1989. They chose the perfect location just outside the village of Rizes on the hillside of Mount Parnon, very close to Ancient Tegea. This unique ecosystem is at an altitude of 750m with very cold winters and cool summers which together with the local clay and rocky soils were chosen for their ability to produce top quality wines. The 30 hectare vineyard is set up with the optimal orientation and planting density to assure the maximum of sunshine and appropriate air circulation. |
This modern winery is located 14km from the town of Tripoli. The winery is designed for maximum efficiency and was built to adhere to the local traditional architectural style. Hear Yiannis Tselepos explain how to pronounce "Moschofilero"
|The finest Moschofilero wines come from the region of Mantinia, which represents just 5% of total Greek production. The vineyards are at an altitude of over 2,000 feet.|
Moschofilero grapes have a pink colored skin and therefore produce a wine that can have a slight pink/gris color. Its crisp character and beautiful floral aroma of roses and violets with hints of spices can be enjoyed as an aperitif but the wine shines with with food due to its rich, complex flavors and refreshing acidity.
Winemaking process: Cool fermentation with skin contact in stainless steel vats.
Tasting notes: Complex, intense aromas of tropical fruits, figs and citrus. There is a dry, floral minerality that frames this complex nose. Lots of citrus fruit on the mid-palate leading to a clean, crisp, minerally finish.
|Gewurztraminer - Melissopetra|
Single vineyard, Melissopetra
Fermented in stainless steel.
The first vintage of the Melissopetra was 2001.
Melissopetra means Bee Rock (Melisso=bee, Petra=rock). On this vineyard site the Bees rest on the rocks and soil because the rocks in the soil warm with the sun. Making this particular vineyard naturally warmer (year round) because of the rocks, making it perfect to grow gewürztraminer.
Tasting Note: Dry-style with pure flavors of lychee, pear with scents of rose, geranium and finishing with slight lemon zest.
|Chardonnay - Marmarias|
|This is a regional wine of Arcadia made from 100% Chardonnay. It is a single-vineyard wine from the Marmarias vineyard.|
Classic Burgundy winemaking. The first stage of fermentation takes place in stainless steel tanks and then the must is transferred to barrels where the fermentation is concluded. The wine matures for 6 months on the fine lees in the barrel, 50% new.
A wine with a special rich and big aromatic, flavor composition. The toasty aromas of the oak are in contrast with the varietal aromas of citrus fruits and melon.
|70% Cabernet 30% Merlot|
Protected Geographical Indication Tegea
The vineyard lies at an altitude of 785 m within the viticultural zone of Tegea. The vineyard’s yield is 45hl/ha and the soil consists of red clay and clay gravel. The density plantation is 3500 vines per ha.
Harvest dates are different for each variety starting from late October for the cabernet and early September for the Merlot.
Typical red vinification is carried out including pre-fermentation extraction (skin contact) at 7-10°C, maturation in French 225 liters oak barrels for 10-12 months. The wine is then bottled for further aging up to 6 months, before released in the market. The use of barrel is 1/3 new and 2/3 used.
Residual Sugars: 1,36 g/lt.
Tasting Note: Dense with flavors of blueberries and black currants with black olives and vanilla in a balanced finish.
Protected Designation of Origin: Nemea
The semi-mountainous commune in the area of Nemea (Appellation of Origin) was selected for this new venture. This region is characterized by grapes of outstanding quality and potential, a hallmark of creating age-worthy wines.
The estate is located at an altitude of 380 meters above sea level within the viticultural zone of Koutsi and thanks to the many hills of the area, excellent drainage is achieved.
The soil is composed of sand clay. Furthermore, due to its geographical position, the vineyard receives a maximum amount of sunshine however benefiting from cool Northern winds protecting the vines from the summer heat. Its yield reaches 48hl/ha. The density planting is 4000 vines per ha in linear plantation 2,2 x 1,00 m (double royat).
De-stemming and skin contact extraction takes place for 20 days at 15-25°C with the use of pneumatic presses. Alcoholic fermentation follows with selected yeast in stainless steel tanks.
After fermentation the wine is aged in 225 litres French oak barrels for 10 months, and then is bottled and aged for another 5 months. The barrels that are used are 40% new and the rest are 2-3 years old with medium plus burn.
Residual Sugars: 2,24 g/lt
Tasting Note: Soft textured with pure black cherry and kirsch flavors, slightly smoky with hints of dried mint.
Appellation of Origin: Regional Wine of Arcadia.
From the privately-owned vineyards in the region of Tegea, the vineyards lie at an altitude of 750 m with mountainous, sand clay soil. The vineyard’s yield does not exceed 55 hl/ha. The microclimate of the region can be characterized as continental with its cold winters and warm, dry summers.
The grapes are harvested they have low Baume (10 Baume) and high natural acidity. First fermentation is carried out in the stainless steel tanks and the wine remains in the tanks for 12 months.
After the first fermentation the wine is bottled for its second fermentation using the Méthode Traditionnelle. This second fermentation is induced by adding several grams of rock sugar. At this time the champagne bottle is capped with a crown cap. At the end of the 2nd fermentation is the separation of the lees which are produced in the bottle. The bottle is hand-riddled so that the lees settle in the neck of the wine bottle. The neck is then frozen, and the cap removed. The pressure in the bottle forces out the lees, and the bottle is quickly corked to maintain the carbon dioxide in solution.
This wine is named after Yianni’s Tselepos’ wife, Amalia.
Residual Sugars: 11,7 g/lt
Tasting Note: Elegant and aromatic sparkling with distinct flavors of the Moschofilero grape: Rose, pear, honey and lemon.
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