Pink skinned variety mostly found in the Peloponnese. As to its beginnings opinions are divided. Some believe that Moschofilero is a mutation of Fileri (Stavrakakis and Kourakou ) and Mavrophilero and Xanthofilero are other mutations of the variety. But, according to others Moschofilero and Fileri are two completely different varieties. The second view holds that Moschofilero is the ‘’mother’’ variety expressed with different clones such as Asprofilero, Xanthofilero and Mavrofilero. Indeed, a puzzle which will need DNA analysis to throw some light on the issue. In a recent discussion with Prof. Koundouras from Thessaloniki University he held that Moschofilero is a dark skinned variety that could get its colour from its state of ripening. ‘’When there is a high level of ripening the colour of the variety is saturated and it becomes black-Mavrophilero, whereas when yields are high it takes on a pinkish or blond colour – Asprofilero and Xanthofilero’’.Whichever the truth almost all of the Moschofilero planted in Greece (1145 ha/2015 national statistics) is in the area of Mantinia in the Peloponnese. There are also some parcels near Tripoli (approx 100 ha), some in Messinia and some in ancient Olympia (5ha). Nevertheless, these latter are an exception.
Terroir, influences its expression; in the high altitude plateau of Mantinia it ripens late (end of September or early October) and develops a floral and peppery character with the top examples showing strong potential to evolve over the 3-5 years following the harvest. At lower altitudes there will be less finesse, riper aromas, more sugar and less acid. Not what is best for balance.
The classic style, as expressed by stainless steel cool fermentation, is reminiscent aromatically of a Gewürztraminer or a Muscat. Think of rose petals, lemon blossom, citrus fruit with piercing acidity and high levels of freshness.