More about Troupis

If you haven’t thought of Greece’s Peloponnese since high school history class, you’re missing out on some incredible wines produced there. In the region of Mantinia, a high-altitude appellation smack-dab in the middle of the peninsula, indigenous grapes Moschofilero and Agiorgitiko (ah-yee-YOR-tee-koh) are turned into delicious, energetic, terroir-expressive wines perfect for spring.

Our favorite examples of these two grapes come from Troupis, a family-owned winery established 700 meters above sea level on the Mantinia plateau. The rocky, clay-rich soils, coupled with a strong diurnal shift (the area experiences hot summers with cool nights) make for mineral-driven wines with plenty of character and refreshing, balanced acidity.



They focus primarily on Moschofilero, a pink-skinned and aromatic grape which can be made into myriad styles of wine. Troupis’ Fteri Moschofilero is crisp and linear, with just enough spice and perfume to stay interesting. With delicate notes of citrus fruit, ripe pear, and delicate aromas of rose petal and jasmine, it pairs exceptionally well with herby pestos, briny shellfish, or tangy goat cheese.

Agiorgitiko is best known as the grape of Nemea, which in turn is best known as the place of Heracles’/Hercules’ first great triumph. It’s versatile grape, that can lean silky or structured, dark-fruited or red-fruited, depending on where it’s grown and the specific techniques employed in the winemaking process. Chez Troupis, it’s juicy and cheerful, with flavors of strawberry and raspberry, a hint of black pepper, and a dash of warm spices like cinnamon or star anise.

These wines are perfect for warm weather. They’re breezy and light, showing off plenty of Mediterranean sunshine without sacrificing tension and verve.