Tomi Mantinia

Only the winery’s privately owned, low-production vineyards in Katarrachia and Litharakia meet the quality characteristics needed to produce Tomi Mantineia, which overturns the established opinion that white wines, especially those from Moschofilero, do not age.

We cool the grapes before they burst. Most of the final blend is precursor that goes directly to the tanks, while the rest is obtained after an 8-hour pre-fermentation extraction. This is followed by desalination and inoculation with yeasts that come from and have been selected from the vineyard. After the end of fermentation the wine is stirred so that it remains in contact with its organic lees in the tank for 3 months.

In good storage conditions it maintains its rich characteristics for at least 3 years.

It goes perfectly well with meats with lemony sauces, medium-fat grilled fish and shellfish.