Creamy but yet racy, delivering aromas of frankincense and nuts with hints of jasmine. The wine’s complexity as well as its ability to age for at least three years in the bottle, result from the fermentation of the must made from selected Moschofilero grapes in barrels of acacia and oak wood and ceramic round containers. Staying on its’ fine lees for some months contributes even more to this unconventional aspect of Moschofilero. It is recommended as an accompaniment for lamb with lemon sauces, grilled oily fish and traditional cheese pies. Stored under good conditions, it keeps its rich characteristics for at least 3 years. Served at 12 °C.