Vinification

Harvest at optimal ripeness.

Before fermentation cold maceration and then followed by approximately two weeks of maceration during fermentation, bringing out Xinomavro’s aromatic character and tannic structure.

Small-batch production, limited to 10,000 bottles per batch, retains aromatic expression and allows further complexity to develop during maturation.

Aromas

In its youth, a distinctive sous-bois character evokes autumn woodland, damp earth and fallen leaves. With bottle ageing, classic Xinomavro notes of sun-dried tomato and black olive emerge, alongside subtle hints of truffle.

The vineyard’s altitude, temperature contrasts and soil conditions shape Xinomavro’s distinctive aromatic character.

Pairings

Vegetable veloute soups, mushroom dishes and lightly rich meals. Its gentle acidity complements a little richness, while its woodland notes pair naturally with earthy flavours.