Situated in the very center of Peloponnese’s Mantinea Plateau, is the Troupis winery. Fteri is the wine region, which sits at an altitude averaging around 700m above sea level.

Relatively recent to wine, the XXX family initially involved themselves in viticulture in the 1970’s. They began as many making wine for themselves, and selling off grapes to other producers. In 2010 they purchased 7 hectares of vineyards and began their journey towards modern production. The vineyards in the heart of the Mantinean region of Fteri are located in three subregions; Litharakia, Katarrachia, and Belberi.

Production is focused on Moschofilero, an indigenous “gris” variety, that is renowned for its fragrant, floral, attributes, that are offered with a enough levity to enable an elegance, rare to wines of this type. Additionally, the uniqueness of this high plateau site, assists in the addition of ethereal qualities to Moschofilero. In recent years, 1 hectare of Assyrtiko was planted as well. 

Since 2010, the winery facility has evolved into a sophisticated operation. In addition to their focus on indigenous Greek Varieties of note such as Moschofilero and Agiorgitiko, experimentation with rare, local varieties such as Kolliniatiko is also undertaken.

Pitys

This is not the Retsina that you hated in the 70’s and 80’s. Named for a nymph that was transformed into a pine tree, this wine utilises just enough pine resin to jive with the 35 century old tradition of using it for protecting against oxidation, and sealing the ancient amphorae for transport. This is 100% Assyrtiko, vinified with minimum intervention. In addition to classic notes of apricot, minerals, and hints of citrus, the pine resin helps to introduce in some exotic spices, incense, and of course pine needles.

Hoof and Lur

Moschofilero is a gris, meaning that it is gray to pink when it ripens. Therefore, like Pinot Gris, you can leave it on the skins a bit, and the wine will turn pinkish, well more of a copper colour, which the Italians call romato. However, unlike pinot gris, Moschofilero is a highly floral grape, packed full of exotic aromas, high-toned spices, and a distinct clementine note, which is intensified with skin contact. This is a very special wine, uniquely intense, yet not a novelty. It’s personality is vivid without being excessive. Along side a plate of lemon grass chicken and rice is the ideal place for Hoof and Lur.

Ekato

In Greek, the word Ekato means 100, which is a reference to the number of days that the wine is left on the skin. This is why the wine is significantly more red than most rosés, the Hoof and Lur in particular. The grapes are grown at the high altitude vineyard at Litharakia. Significantly more floral, this wine brings in some more unique characteristics such as ginger, quince, and a wider array of floral attributes such as rose hips. The acid is more than significant, which steadies the mild, yet notable tannic structure.

Fteri White

Fteri clearly references the region, as this is the base-level Moschofilero, grown throughout Mantinia, yet all sharing high altitude origins. The winemaking is done at low temperatures to preserve freshness and characteristics of this unique grape. This is an intensely floral wine, with notes of peaches, exotic citrus, and hints of jasmine. Priced as a Tuesday night wine, it does not remotely behave as such. There are ethereal qualities, moderately high complexity, and the finish of much pricier wine.

Fteri Red

Agiorgitiko means St. George, Greece’s favourite saint. This is the most important red grape of southern Greece, particularly Peloponneses. Although this wine is made from several regions, including Nemea, Agiorgitiko’s spiritual home, the wine is relegated to PGI Peloponnese, as it is blended with grapes from other regions; Achladias and Psari.  Fteri Agiorgitiko is not unlike Malbec, both French and Argentine.  It is spicy, purply, with soft old-world Merlot-like tannins. At moments, Fteri can go a bit chocolatey, not unlike Argentine Malbecc, while still maintaining the levity of Cahors.  This can take a chill for leaner, lighter dishes, and at room temperature, is a good fit for braised meats, game, and well-roasted poultry.