Despite the reddish or greyish hue of its berries, it is almost exclusively used for the production of dry whites, and some sparkling wines. It is also frequently blended with other wines (including many PGI ones) where its task is to give them a “boost” due to its superb aroma.
Particularly, the hub of the late-harvested Moschofilero variety is the Peloponnese and the Mantinia Plateau. At that area, where the temperatures are very low, due to mountainy terrain, the Moschofilero-Mantinia has miraculously adapted, yielding the PDO Mantinia whites. Moschofilero has become wonderfully gifted with delicate and exotic aromas laced with notes of lychees, rose petals, and lemon flowers.