Winery: Kir Yianni Estate
Appellation: Vin de Pays d’Imathia (Naoussa – Greece)
Varietal: 87% Xinomavro + 13% Syrah
Winemaker: Yiannis Boutaris
Oak: 19 months in 225lit French & American oak casks (+6 months further ageing in bottles)
Type: Red Dry
Vineyard: Block #5 of the Yianakohori Vineyard in Naoussa
Wine Making: The grapes are handpicked and sorted on a conveyor belt before crush. After a seven–day pre-fermentation cold soak at 12° C and the first blending of Syrah and Xinomavro, the must undergoes a 20 day vinification at controlled temperatures. Fermentation and post-fermentation temperatures lie between 28-30°C. Roughly 40% of the wine ferments in open-top tanks with pigeage. Almost all vats are pressed at mid-fermentation and all of the wine finishes off its malolactic fermentation in new oak barrels. After the first six months the percentage of new oak drops to 20%. Fine and filter very lightly.