The actual product may vary from the images shown on the website.
Raudonasis sausas
The Yianakohori Vineyard has an overall southeast exposure at an altitude of 120-280 m. The Estate is divided into a mosaic of 42 vineyard blocks of different microclimate with varying exposure, orientation, slope, soil type, rootstock, vine density and age. Diaporos are sourced from the “heart” of Block #5 of the Yianakohori Vineyard, just over a small lake, a Kir-Yianni landmark. The slope of Block #5 has an inclination of 15%, the soil is loam clay with a very high pH, suitable for the production of full-bodied Xinomavro. The wine was aged for 22 months in 225l and 500l oak casks and 6 months further ageing in bottles.
Serve at 14-16 °C with grilled meat, roasted bacon, cheese.
Aromas of cherries and ink with some stone. Medium body, creamy tannins and a fresh, limey finish. Unique flavors in a lighter red. Serve slightly chilled. Drink now.
The history of Kir-Yianni Winery dates back to 1997, when one of the most influential personalities in the Greek wine world, Yiannis Boutaris, separated from his famous grandfather, the Boutari Wine Group, founded in 1879. Currently, his charismatic son, Stellios Boutaris, who is a fifth-generation winemaker, runs the Kir-Yianni winery, whose vineyards are located on the slopes of Mount Vermio, 300-700 meters above sea level. The two main vineyards on the farm, dominated by the local Xinomavro grape, are in the appeals of the Greek region of Amyndeon and Naoussa.
