YANNAKOHORI | NAOUSSA | MACEDONIA
Enjoy the breathtaking views of the Kir-Yianni vineyards nestled on the rolling slopes of mount Vermion, stroll amid Xinomavro vines.
Kir-Yianni was founded in 1997 by Yiannis Boutaris, one of the leading figures in the Greek wine industry, when he left the Boutari Wine Group, the premium family wine company that his grandfather established in 1879. Today, Stellios Boutaris, member of the fifth generation of winemakers, leads Kir-Yianni into the next phase of its history, by dynamically exploiting the cornerstones of the Kir-Yianni philosophy: desire for innovation, respect for tradition and true knowledge of the wine, from the grape to the end consumer.
Balancing between the hundred-year long family tradition and the use of new, innovative techniques in winemaking, our aim in Kir-Yianni is to produce wines that appeal to the taste of the modern consumer reflecting the potential of the Greek vineyard and of its indigenous varieties, such as the noble red Xinomavro.
Winemaking starts in the vineyard. Each part of Ktima Kir-Yianni is harvested separately, two or three times depending on the ripeness of the grapes, which are then transferred to the winery, for a second stage of selection on the double sorting table.
Even if Xinomavro can be compared to Nebbiolo-based Barolos or to Burgundy Pinot Noirs, thanks to its firm structure and complex aromatic profile, its character can only be described as unique. Over the decades, in Kir-Yianni we have learned how to master its fickle nature with the aim of producing world-class wines. High in acidity (Xino-, acid), rich in phenols, with a deep, black colour (-mavro, black) and powerful tannins, Xinomavro wines can age for many years, sometimes decades. Thanks to its particular and powerful character, composed of red fruit and vegetal aromas of tomato and olive, Xinomavro has acquired a steadily increasing number of dedicated friends, in Greece and abroad.
Xinomavro is an extremely versatile variety able to produce wines in a very wide range of styles, from blanc de noir to rosé and deep red, still or sparkling, dry or sweet. Thanks to its red fruit and vegetal complexity, reminiscent of tomato and olive, its firm tannic structure and lingering aftertaste, a typical Xinomavro is the ultimate wine for sophisticated meat-lovers, pairing perfectly with dishes of lamb, veal or game, roasted or cooked in red sauce and dried fruits. With age, Xinomavro develops an amazing complexity of dried fruit aromas and notes of truffle and tobacco. This is the time to pair it with an earthy, creamy mushroom risotto or aged yellow cheeses. Try also a Xinomavro rosé with seafood in tomato sauce, or even a salad with sun-dried tomato and feta cheese, or finish your meal with an off-dry sparkling wine from Xinomavro paired with a strawberry tart.
Dry Red – PGI Imathia, Naoussa
Dry Red – PGI Imathia, Naoussa
Syrah, Merlot, Xinomavro, Cabernet Sauvignon
from the Magazine...
Naoussa, Yannakohori 59200 Greece
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