Light and fresh but aromatically rich: white flowers and honeysuckle, with rounded citrus and lime. It is refreshing in the mouth, with vigorous acidity and a touch or rose petal and violet as well as a reflection of the aromas. It is medium to full bodied, elegant and balanced, with a long finish.

The earliest archaeological evidence of winemaking in Greece dates to about 3000 BCE, found in tombs on Crete: grape seeds, paintings of wine presses, and sets of wine cups. By Mycenaean times (1600-1100 BCE), the wine trade was sophisticated and well organized. By the eighth century BCE, Greece had introduced grapes and wine to her colonies; trade expanded into northern Europe and the Black Sea. It continued to flourish in the Roman and Byzantine eras but declined seriously under 400 years of Ottoman rule. Greece declared independence in 1821, and there was a return to the vine. This was halted by 20^th century wars, and it was not until the 1960s that the Greek industry began to recover. The first modern laws were passed in 1971, and improvement and growth followed quickly. Greece has over 300 known varieties of indigenous grapes.

George Skouras hails from the town of Argos, one of the oldest in Europe, with over 3,000 years of winemaking and cultural traditions. He began studying agriculture at the University of Dijon in 1980, and was enchanted by Burgundy’s Chardonnay and Pinot Noir. He also got to know many local wine growers. Enology degree in hand, he visited many classic wine regions in France, Italy, and Greece. He began the establishment of Domaine Skouras in 1986 in the small village of Pyrgela on the outskirts of Argos; shortly thereafter he established a boutique appellation in the village of Gimno in the Nemea appellation, with a focus on Agiorgitiko.

Moscofilero is an ancient grape, red-skinned, aromatic, and high in acidity. It is actually a family of clones, many of which are quite distinctive and have their own names. Most are very vigorous and relatively high-yielding; it ripens late, especially at high altitudes. Grapes for this wine came from a 30-year-old vineyard planted on sandy soils at 750 m above sea level. Grapes macerate on the skins for 4 hours. To prevent excessive color, 53% of the juice is free run, the rest is press. The must goes through alcoholic fermentation in stainless steel at 16°C and sees no malo. The wine ages briefly on the fine lees before bottling.

Brunch Foods, Chicken/Turkey, Dessert (fruit), East Asian (Chinese/Japanese/Korean), Fish (white), Green Salads, Hors d'oeuvres, Just for Cocktailing, Perfect Aperitif , Shellfish, Thai or Vietnamese, Vegetables