The Xinomavro grapes come from specially selected vineyards in Naousa and Amyntaio, in the Macedonia region. Naousa is located amid mountain foothills rich in limestone and clay, 330 meters above sea level and 30 miles northwest of the nearest coastline. The cooler-climate area of Amyntaio sits at an elevation of around 580 to 650 metres. The vines are trained using a variety of methods, which have been tailored to suit the variety, vigour of the vine and the terroir, however most are Double Cordon, to keep yields low and concentrate the flavours in the fruit. The Gobelet method is used for the very old vines which are over 90 years in age, The majority of the vineyards are cultivated following organic principles, although they are not certified, and all grapes are hand-harvested in the cool of the night to retain freshness.
After careful sorting and a short cold-soak, slow spontaneous fermentation with wild yeasts took place in tulip-shaped concrete tanks of 31hl, with a small proportion in 5hl open top barrels. 5 to 8% were fermented as whole clusters, imparting structure and complexity. Blending took place immediately after fermentation. The wine was then aged for 10 months on its fine lees in amphorae. The wine was bottled unfiltered to retain its natural character and elegance. A lovely fresh, perfumed Xinomavro with enticing cherry and floral notes layered with spice and mineral tones. Wonderful purity of fruit with a delicate freshness on the smooth finish. Very approachable style with riper tannins than ofte found with Xinomavro.
