The actual product may vary from the images shown on the website.
Raudonasis sausas
The grapes are carefully handpicked and sorted on a conveyor belt before crush. The 2019 Ramnista was fermented in 5000-lt wooden vats (French oak) under total controlled temperatures. In order to enhance the wine, the pigeage method is applied where the grape solids are pushed back into the wine for the proper extraction of color, flavor and tannins. The final blend is made five months after harvest and the last racking takes place about eight months later. The wine was aged for 16 months in 225lit for the 80% of the blend and 500lit for the 20%, both French and American oak casks are used, plus further ageing in bottle for another 12 months until its release in the market.
Serve at 14-16 °C with grilled meat, roasted bacon, cheese.
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.
