A centuries-old variety, Moschofilero is indigenous to the central Peloponnese, where it flourished in the cool uplands of Arcadia and Mantinia. Traditionally made into rustic village wines, it’s undergone a renaissance as Greek winemakers realized its potential for modern, high-quality bottlings. Today, Moschofilero stands as a vibrant emblem of Greece’s white wine revival, showing off not just regional terroir but the country’s rich history of indigenous grapes.
Moschofilero
Region: Europe
Moschofilero is Greece’s lively, aromatic white grape, grown primarily in the high-altitude vineyards of the Peloponnese, especially Mantinia. The grape, with its pinkish-grey skin, creates vibrant wines that jump from the glass with floral scents, zesty citrus, and a sleek mineral backbone. Moschofilero wines are fresh and crisp, often lightly spritzy, and revered for their ability to pair with a spectrum of Greek and Mediterranean flavors.
Tasting Notes
Taste Profile
- Very Dry
- Medium Body
- Low Tannins
- High Acidity
- Approximately 12%
The History of Moschofilero
FAQs About Moschofilero
Where is Moschofilero grown?
Primarily in Greece’s Peloponnese, with the finest examples coming from the Mantinia plateau.
What does Moschofilero wine taste like?
Look for delicate rose petals, lemon zest, and a bright mineral streak—aromatic and refreshingly crisp.
What foods pair best with Moschofilero?
Perfect with Greek meze, grilled fish, fresh salads, feta, or light Mediterranean fare—its acidity and floral notes shine with herb-driven dishes.
Is Moschofilero always dry?
Most wines are made dry, but off-dry or lightly sparkling versions are also produced, highlighting the grape’s lively aromatics and freshness.