Moinoterra ‘Prokopis’ Assyrtiko, Archanes, Crete, Greece 2023
Regular price
$32.00
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Moinoterra is a boutique winery in Archanes, Crete, focused on native Greek varieties and minimal-intervention winemaking. They manage single-vineyard sites with respect for local tradition, low yields, and maximum expression of terroir.
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WINEMAKER: Nikos Stathoglou
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FARMING: Sustainable, dry-farmed native varieties
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VARIETY: 100% Assyrtiko
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TERROIR: Sourced from the “Prokopis” single vineyard north of Mount Juktas—under the PDO Archanes designation—at approximately 650 m elevation. The site features rocky, volcanic-influenced soils and a Mediterranean climate with considerable diurnal temperature shifts, ideal for retaining vibrant acidity.
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VINIFICATION: Whole-cluster pressing with fermentation in stainless steel at 16–18 °C. A portion of juice saw fermentation in 350 L oak barrels to enhance textural complexity. Lees contact during eight months of ageing adds mid-palate weight.
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AGING: Eight months on fine lees; part in stainless steel, part in neutral oak (350 L barrels)
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TASTING NOTES: Expressive nose of lemon, citrus blossom, and sea spray, reinforced by the vibrant, mineral-driven palate. The wine is crystalline, electric, and fresh, with classic Assyrtiko acidity and a saline mineral finish.
- FOOD PAIRINGS: Exceptional with grilled fish, octopus, shellfish, Greek-style calamari, or tangy goat cheeses.
Regular price
$32.00
Moinoterra is a boutique winery in Archanes, Crete, focused on native Greek varieties and minimal-intervention winemaking. They manage single-vineyard sites with respect for local tradition, low yields, and maximum expression of terroir.
-
WINEMAKER: Nikos Stathoglou
-
FARMING: Sustainable, dry-farmed native varieties
-
VARIETY: 100% Assyrtiko
-
TERROIR: Sourced from the “Prokopis” single vineyard north of Mount Juktas—under the PDO Archanes designation—at approximately 650 m elevation. The site features rocky, volcanic-influenced soils and a Mediterranean climate with considerable diurnal temperature shifts, ideal for retaining vibrant acidity.
-
VINIFICATION: Whole-cluster pressing with fermentation in stainless steel at 16–18 °C. A portion of juice saw fermentation in 350 L oak barrels to enhance textural complexity. Lees contact during eight months of ageing adds mid-palate weight.
-
AGING: Eight months on fine lees; part in stainless steel, part in neutral oak (350 L barrels)
-
TASTING NOTES: Expressive nose of lemon, citrus blossom, and sea spray, reinforced by the vibrant, mineral-driven palate. The wine is crystalline, electric, and fresh, with classic Assyrtiko acidity and a saline mineral finish.
- FOOD PAIRINGS: Exceptional with grilled fish, octopus, shellfish, Greek-style calamari, or tangy goat cheeses.