Xinomavro

A Reflection of the Greek Terroir

Although Greece is often associated with sun-drenched islands and crisp white wines, the true homeland of Xinomavro is the cooler, mountainous regions of Northern Greece (Macedonia). The best and most iconic expressions of this grape come from two main appellations: Naoussa and Amyndeo. Because the vine is highly sensitive to soil and climate, the local terroir heavily dictates the final style of the wine. In Naoussa, where it is slightly warmer, Xinomavro yields full-bodied wines with powerful tannins, built for long-term cellaring. Meanwhile, in the cooler, higher-altitude region of Amyndeo, the grape demonstrates more elegance, floral aromas, and a softer texture.

Key Styles of Xinomavro

• Traditional Red (Oak-Aged): A powerful, highly structured wine, typically aged in French oak barrels. In its youth, it can be quite edgy and tannic, but over time it develops magnificent aromas of leather, truffles, plums, and damp earth.
• Modern / Lighter Red: Contemporary winemakers often employ gentler extraction methods to create a fruitier, more approachable Xinomavro dominated by crisp red berries and delicate rose petals.
• Rosé and Sparkling: Thanks to its naturally high acidity—especially in the Amyndeo region—this grape is used to produce some of Greece's finest rosé wines and traditional method sparkling wines, standing out with notes of wild strawberries and tomato leaf.

Ideal Food Pairings

Due to its pronounced acidity, firm tannins, and deeply savory profile, Xinomavro is an unparalleled gastronomic companion that demands rich, hearty food. It pairs magnificently with traditional Greek dishes: roasted lamb, slow-cooked meat stews in tomato sauce, and classic moussaka. The wine's tannins perfectly bind with the proteins in the meat, while the notes of tomato leaf and olive beautifully resonate with Mediterranean ingredients. This wine is also an outstanding match for dishes featuring wild mushrooms, truffles, and aged, hard cheeses.

Frequently Asked Questions

Is Xinomavro wine suitable for long-term cellaring?

Absolutely! Xinomavro is one of the most age-worthy grapes in the world. A high-quality, traditionally crafted wine from the Naoussa region can evolve gracefully in the cellar for 10–20 years or more. As the years go by, its aggressive tannins melt away, and the wine becomes incredibly complex and silky, strongly reminiscent of a mature Barolo from Piedmont.

How should this wine be served?

Younger, and especially traditional-style Xinomavro, must be decanted (sometimes for 2–3 hours before tasting) to allow it to "breathe" and to soften its robust tannins. The ideal serving temperature is 16–18°C. Because the wine is highly aromatic, it is highly recommended to serve it in large, wide-bowled glasses (similar to those used for Burgundy or Pinot Noir).