Amyndeon PDO

Cool Climate Influence and the Character of Xinomavro

The Amyndeon region is notable for its high altitude (around 600–700 meters) and surrounding lakes, which temper extreme temperatures. The sandy soils not only protected the region from the phylloxera epidemic (preserving old vines) but also impart incredible aromatic purity to the wines. The local star, Xinomavro (meaning "sour and black"), reveals its best qualities in this cool climate. The wines are often compared to Italy's Piedmont Nebbiolo (Barolo): they are brimming with notes of sun-dried tomatoes, olives, red cherries, rose petals, and firm, elegant tannins.

What Dishes to Pair with Amyndeon Wines?

High acidity and pronounced tannins make the wines from this region exceptionally food-friendly:

• Red Wines: Perfectly balance roasted lamb, beef steaks, and traditional Greek meat stews prepared in tomato sauces.
• Rosé and Sparkling: An excellent choice for baked salmon, Greek salads with aged feta, cured meats, and Mediterranean appetizers.

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Are only red wines produced in the Amyndeon region?
No. While the appellation is most famous for its red and rosé Xinomavro wines, the cool climate is also perfectly suited for international and local white grapes, such as Sauvignon Blanc or Assyrtiko, offering crisp acidity and mountain freshness.

What is special about the longevity of Xinomavro?
Thanks to naturally high acidity and a firm tannic structure, red Xinomavro from Amyndeon can elegantly age in the bottle for 10–15 years. With age, the tannins soften, and the fruitiness gives way to complex aromas of leather, tobacco, and earth.