Vinification The Yiannakohori vineyard is composed of loamy clay rich in limestone. All grapes go through a selection table to ensure the best grapes make the blend. The fermentation is conducted in stainless steel for two weeks, followed by a one week maceration to extract more colour and intense aromas. French or American oak barrels from one to three years old are selected depending on each batch. Ageing goes from eight to twelve months. This wine is unfiltered.
Taste Profile A great success in Greece, this wine from the Kir-Yianni estate in Naoussa is a well integrated 60-40% Xinomavro-Merlot blend. There is plenty of Xinomavro colour in the nose and the Merlot softens the tannins in the mouth.