Type: Rose, dry
Category: Protected Geographical Indication (PGI) Peloponnese
Variety:1/3 Agiorgitiko, 1/3 Syrah, 1/3 Mavrofilero
Each variety contributes with 1/3 to the wine. The Syrah ages on its fine lees in stainless steel tanks, the Agiorgitiko in Acacia barrels and the Mavrofilero
in egg shaped amphoras with skin contact for 4 months.
Peplo. A detail, that gave the name to the wine. The skin of the Mavrofilero is contained in a fabric within the amphora to allow a better control during the extraction process.
At the end of its maturation the fabric helps us to make the separation of the young wine from the skins. All vineyards are above 600m of altitude.
Vineyards Aghiorghitiko: Nemea(850m altitude)
Syrah: Argolida (600m altitude)
Mavrofilero: Mantinia (650m altitude)
Main type of soil Aghiorghitiko: Clay soil
Syrah: Rocky soil
Mavrofilero: Sandy soil
Age of vines (average) Aghiorghitiko: 22 years
Syrah: 17 years
Mavrofilero: 24 years
Tasting notes: Pale, brilliant color, the absolute Coral with red gold hues. Intense and fresh on the nose with aromas of watermelon, strawberry, white flowers, such as violet and rose petals, coupled with lemon citrus, grapefruit and a hint of minerality. On the palate, it has a medium body, nerve and acidity, structure and complexity, coming from acacia and clay. Flavours are consistent with aromas while the finish is long with developing flavours.
Our story begins long before the creation of Domaine Skouras
George Skouras was born in Argos, one of the oldest towns of Europe with a 3,000 years long tradition of wine and culture.
In 1980, George went to study Agriculture at the University of Dijon, in Burgundy, France. However, his acquaintance with the Chardonnays and Pinot Noirs of the region, as well as the famous local wine growers, put a spell on him.
On graduating from Dijon with a degree in oenology, George started gathering experience in many classic wine-producing regions of France, Italy and Greece.
A long-held vision, the creation of Domaine Skouras materialized in 1986. Initially, the small wine-making facility was in Pyrgela, a small village on the outskirts of Argos. The next logical step was the creation of a boutique winery in the Nemea Appellation area, in the village of Gimno.
There, the countless hours of manual work on an extremely small scale became an invaluable study on the Agiorgitiko variety and the Nemea denomination.