Kir-Yianni was founded in 1997 by Yiannis Boutaris after he left his family’s historic Boutari Wine Group. A visionary winemaker, Yiannis played a key role in the revival of Greek wine. The estate has championed indigenous varieties long before they gained international acclaim and has been instrumental in defining the potential of the native red Xinomavro.
Today, Kir-Yianni is led by Yiannis’ son, fifth-generation winemaker Stellios Boutaris, who has strengthened Kir-Yianni’s modern reputation through a clear focus on sustainability, site-specific winemaking and continuous research and development.
Grapes undergo rigorous selection on a conveyor belt followed by direct pressing. Fermentation takes place in stainless steel tanks at controlled temperatures of 17–19 °C. The wine remains on fine lees for three months, with occasional gentle bâtonnage to enhance texture and complexity.
Pale salmon-pink in colour. The nose opens with floral aromas, followed by stone fruits and strawberries, with subtle herbal notes in the background. On the palate, stone fruit flavours continue, supported by vibrant acidity that brings crispness and balance. The finish is harmonious and refreshing.
