Tselepos > Peloponnese

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.

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Mantinia 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 citurs fruit on the mid-palate leading to a clean, crisp, minerally finish.

Mantinia Moschofilero Barrel

Barrel-aging is the traditional way of vinifying Moschofilero. Tselepos picks 10 - 15 days later for his barrel-aged Moschofilero and the finished wine comes out one degree of alcohol higher.

He vinifies with skin contact at 10 degrees Celsius for 8 hours before pressing. The fermentation is carried out at low temperatures of 12 degrees Celsius. This wine is fermented and matured in neutral oak barrels for 3 months.

A wine with freshness and citrus aromas along with flavors of tree fruits. Compared to the regular Moschofilero, this palate is richer and fuller with a silky texture; the acids are present but more rounded off. This is all due to the oak aging but there is no presence of the flavor of oak.

Cabernet/Merlot

This is a local, dry wine of Tegea made from 70% Cabernet and 30% Merlot.

Classic wine making method with 10-15 day extraction. Maturing for 12 months in oak barrels.

The aromas prevailing are of ripe red forest fruits and the sweet nuance of vanilla. It has round and appealing fruit flavors with a long after-taste.

Chardonnay

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.

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.

Nemea Red

Made from 100% Agiorghitiko, the wine has fermented for a year in barrel.

Amalia Brut-Sparkling

100% Moschofilero

This is the only methode traditionelle wine produced in Greece today.

The grapes are harvested early so that they will have low potential alcohol when used for the production of the base wine. The classic methode champenoise is used with the second fermentation in the bottle.

Elegant sparkling wine with light yellow-green color and fine bubbles with intensity and duration. Rose and honey aromas are distinguished in a background full of arresting yeast fragrances.