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Kir-Yianni Old Vine Xinomavro Kali Riza

  • Red
  • Xinomavro (100%)

Vinification & Aging

After destemming, the grapes are crushed and left to cold soak for 6 days for extraction. Fermentation lasts 2 weeks and is followed by 1 week of post-fermentation maceration in stainless steel tanks.

Wine spends 12 months in 2nd and 3rd year old French Oak barrels with regular battonage. The wine ages for 1 more year in the bottle.

Ecosystems

Grapes are from Amyndeon appellation in Northwestern Greece. The high altitude and the poor sandy soils of the area lead to the production of wines displaying finesse and a rare aromatic character. The four surrounding lakes act as a buffer zone, creating perfect weather conditions for the cultivation of Xinomavro.

Tasting Notes

Ruby with bronze hues, a color typical for the Xinomavro sourced from Amyndeon. Intense aromas of wild strawberry and cherry entwine with fine herbal hints, while on the palate the pronounced freshness balances with the medium body, offering a wine with great elegance, a great ambassador of Amyndeon’s terroir.