Moschopolis combines accumulated knowledge over three generations with the science of wine to create Greek wines of exceptional quality and superior characteristics.
History
Moschopolis was established thanks to the efforts of Dr. Georgios Germanis, a Chemical Soil Specialist with more than 30 years experience in viticulture and winemaking. He began his journey into the wine world as a scientific consultant at a large Greek winery for 15 years and then as a research associate at selected wineries. He has inevitably left his mark on the rise of Greek viticulture and winemaking.
Through their efforts to produce quality wines, they also retain decades of accumulated knowledge, develop it and pass it on to future generations.
The new generation is made up of three wine enthusiasts. The son of Dr. George Germanis, Theodoros Germanis with Diploma in Electronic Engineering, MBA and with degree in Chemistry, his groom, Dimitrios Paralidis, Diplomatic Agronomist Surveying Engineer, and Aliki Germani-Paralidi, daughter of Dr. George Germanis.
The family tradition of wine goes back to the old days, with Dr. Theodoros Germanis (1909 – 2004), father of Dr. George Germanis, who was a distinguished Agronomist-Viticulturist, with studies in Montpellier, France, with years of experience and internationally recognised research on indigenous grape varieties.
Agriculture, soil science, viticulture and wine making
Wine is a science: a constant battle of maintaining delicate balances between the characteristics that a grape can give and how these characteristics can be managed in the best possible way so that the end result meets the expectations of a great wine.
To ensure that the grape are transformed into high quality wine, Moschopolis follows these details:
- the harvest is done using small crates of 15–20 kg to protect the grapes from unnecessary stress before it reaches the winery.
- Picking the grapes either very early in the morning or very late in the afternoon, sometimes at night, so that the grapes reach the winery at the lowest possible temperature.
- The crates enter a cold room for 12 hours and are left there at 6°C.
- Crushing of the grapes at a controlled temperature of 8°C for up to 24 hours.
- Two cryo-extractions – one on the grape and one on the grape must.
- The juice is taken from the winemaker for static desalination. The rest of the grape juice is sent to the press with special pumps from where the pre-press is taken separately without pressure or with very low pressure. This juice eventually ends up for static desilting in another tank. Whatever is left over is returned to the vineyard and used as fertilizer.
In the white varieties, before the end of fermentation, the juices are transferred to new French oak barrels of 225L of light burning to de-ferment together with the fine lees. Stabilization, protein and tartrate also takes place there. In total, the wine matures for up to 6 months in barrels. The blend results from proportions chosen by the team between the two wines they have and the entire quantity is bottled without filtering exclusively in 750ml, 1.5l magnum and 3l double magnum bottles and is ready to be released to the market.
In the red varieties, before the end of fermentation, the wine is transferred directly by the winemaker, without the intervention of a press, into second-hand 225L French oak barrels of light burning to de-ferment together with the fine lees. Protein and tartar stabilisation also takes place there. Overall, the wine matures – it ages up to 18 months in barrels and the entire quantity is bottled without filtering exclusively in 750ml, 1.5l magnum and 3l double magnum bottles. In the bottles it is aged for at least 6 more months and then it is ready to be marketed.
