Varietal Composition: Xinomavro 100%.

Location: “Barba Yanis”. 37,1 ha. 40°40°45.88″N, 21°41 35.93″E., at 64/m.
Age of Vines: Over 90years old, 100% ungrafted bush vines (Gobelet).

Region: Amyndeon Viticulture Zone.
Vineyard: 180ha of linear, privately owned vineyard situated at an altitude of 620-710m.
Soil: Sandy – sandy clay soil of excellent drainage.
Climate: Semi continental with satisfactory rainfalls, significant snow-
fals and warm, dry summer with fresh nights. Frequent north-west winds, absent of spring frost.
Harvest: Manual harvesting in small picking boxes.
Yield: 26HL/ha, post ot green harvest and selection.
Density of Plantation: 3.900 shoots / ha.
Vinification Method: Destemming, light crushing, cold soak – skin
contact, alcoholic fermentation by indigenous flora isolated from
the specific block, at gradual increasing temperatures, maintenance
of wine “sur lies” for 18 months with regular stirring.
Ageing: 24 months in new Alier – Bertrange French oak casks medium grain, white toast and 12 months in the bottle before release.
Tasting Characteristics: Bright ruby color. Complex nose
with typical bouquet of small red berries, sundried tomatoes,
strawberries, dark cherries, licorice and spices. Ful body, with rich fruit
depth, blackberries, plums, herbaceous hints and oak on the back.
Solid velvety tannins and long aftertaste with persistent aromas.

Vine Grower: Makis Mavridis.
Wine Maker: Angelos latridis.

Food matching:

Perfect match with juicy red barbecued meats, roasted lamb, spicy sausages, red baked peppers in olive oil, stew rabbit, light spicy full body cheeses.

Best served at 16-18ο C. (60,8-64,4 ο F).