The Spyropoulos estate occupies prime vineyard area in Artemisio, on the picturesque plain that comprises the northern Mantinia appellation zone. The family's winemaking history on the property dates to 1860. The original winery with its stone patatiri (crushing floor) stands behind a modern winery built in 1989. The vineyards were revived and trellised by Apostolos Spyropoulos, the father of thecurrent owner, DMD Nondas Spyropoulos, in 1973. The estate now features 50 hectares planted with the indigenous cultivars Moschofílero, Mavroúdi, Agiorgítiko and Lagórthi as well as Merlot, Cabernet, Chardonnay and Sauvignon Blanc.

The Spyropoulos portfolio manages to include five Mantinía OPAP wines. This preponderance of Moschfílero is accomplished with surprisingly little stylistic overlap. This diversity is aided, in each case, by real variety in either vineyard source or vinification method. The Oreino, for example, is sourced from higher elevation vineyards (the only non-estate grapes Spyropoulos uses). The skin extraction achieved in this wine, undoubtedly in order to provide aroma and flavor that balance a high level of acidity, results in an ethereal silvery hueñtrue gris, as it were. The Mantinía displays an uncharacteristically high concentration of fruit in concert with an uncharacteristically subtle expression of Moschofilero's typical rose scent. The Mantinía Reserve won a 90 rating in the August (2001) issue of Wine and Spirits Magazine.

The Fumé, a risky endeavor (but not without a traditional precedent) shows that Moschofilero can manage 8 months in new oak. The aromatic complexity of the wine, however, seems at odds with the variety's subtletyóusually its best feature. The Rosé deserves special mention. Tannins extracted during skin contact contribute to a bold, complex wine uniquely compatible with food. Lastly, Spyropoulos produces a notable Brut (for which there is also a traditional precedent) described in Tom Stevenson's Millenium Champagne and Sparkling Wine Guide as the best in Greece.