The production zone PDO Mantinia (ΠΟΠ Μαντινεία) was established in 1971 and extends to the central-eastern part of the regional unit of Arkadia in the Peloponnese. It consists of vineyards in the areas of Tripoli (Agios Vasilios Mantineia, Agios Konstantinos, Merkovuni, Pelagos and Skopje), Tegea (Lithovouni, Magoula, Rizes, Psili Vrysi), Mantinia (Artemisio, Kapsa, Louka, Nestani, Pickerni, Saga and Simiades), Korithi (Agiorgitika, Zevgolateio, Neochori Mantinias, Partheni, Steno), Levidia (Kandila, Levidi, Orchomenos, Paleopyrgos) and Doliana(Kouvli).

Terroir

Mantinia’s plateau is located at a mean altitude of 660 meters above sea-level, while the vineyards on the nearby slopes can reach up to 800 meters. The region is surrounded by the mountains of Mainalo to the east, Oligirto to the north, Artemisio to the northeast, Ktenia to the east and Parnonas to the southeast. The climate is Mediterranean with continental influences. It is one of the coldest PDO zones in Greece. It’ a rainy region and snow as well as storms during the summer are common whether phenomena. Cooler temperatures result in a slow and even ripening of the grapes and a late harvest, which usually takes place in mid-October. Hail and frost are two potentially dangerous weather conditions, especially during the spring months.

 

Variety/ies: Moschofilero (min 85%), Asproudes

Types of wines:

• Dry white wine
• Sparkling white wine brut nature, extra brut, brut, extra sec, sec, demi sec, doux.

 

Wine styles

Mantinia wines should be made by at least 85% Moschofilero, with Asproudes making for the balance. However, almost all the wines are nowadays made from 100% Moschofilero. They can be either still or sparkling. The color is pale lemon with some pink (grey) hues that derive from the colored skins of Moschofilero. Aromas are bright, floral, reminiscent of roses and they are complemented by notes of green fruits and citrus. The palate is very energetic, fresh with crisp acidity levels.  Wines from vineyards located on the plateau tend to have more intense aromatic profile, with redolent rose-petal aromas, while those coming from vineyards on the surrounding slopes, are more citrusy and higher in acidity.

The majority of the wines are vinified in stainless still tanks, however there are also a few oaky examples. Although most of the PDO Mantinia wines are consumed while being fresh, some cellaring may improve the wines.

Traditional or tank-method sparkling wines are produced within the zone PDO Mantinia and also made from the Moschofilero grape. The region’s altitude and cool-climate are determining factors in producing high-quality sparkling wines. A top-example of traditional method sparkling wine will intermingle varietal aromas with complex, yeasty notes and brioche character.