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Description
Personalised Kir-Yianni Assyrtiko Amyndeon PGI 13.5% 750mlPersonalised Kir Yianni Assyrtiko Amyndeon PGI 13. 5% 750ml The grapes are cold soaked in order to maximize the extraction of aroma precursors into the must. Following racking, the must is inoculated with selected yeasts. After the end of the fermentation, the wine matures for a period of 4 5 months on fine lees, thus gaining more volume and complexity. Expert Review: Gary Walsh 90 points, Green melon, preserved lemon, hay and dried flowers. Quite
Personalised Kir-Yianni Assyrtiko Amyndeon PGI 13.5% 750ml
The grapes are cold soaked in order to maximize the extraction of aroma precursors into the must. Following racking, the must is inoculated with selected yeasts. After the end of the fermentation, the wine matures for a period of 4-5 months on fine lees, thus gaining more volume and complexity.
Expert Review:
Gary Walsh- 90 points, Green melon, preserved lemon, hay and dried flowers. Quite cheesy with plenty of savoury lees stuff, ripe lemon and green mango, firm flinty feel to it, kind of sappy green flavours too, and a juicy finish of good length. Comes over like a more worked Chablis in a way, and a pretty good wine all up.
Stellios Boutaris is the fifth generation winemaker, today heading up Kir-Yianni, founded in 1997 by his father, Yiannis, following his departure from the Boutari family business. Boutari, the largest and oldest wine company in Greece, had been
established by Yiannis’ grandfather in 1879. Kir-Yianni makes wine across two regions in the north of Greece – Amyndeon and Naoussa, with the aim of producing terroir driven wines that speak of place. In Naoussa, the 58 Ha vineyard is located on the east slopes of Mount Vermion, situated at an altitude of 250 to 350 m.a.s.l. on sandy, clay soils. Located at just 100 km from the Agean Sea, it enjoys a cool, Mediterranean climate. In contrast, Amyndeon is the coldest wine growing region in Greece. At an altitude of 750 m.a.s.l. the climate is continental, tempered only by the presence of four lakes which create a very special microclimate. The soils are poor and sandy, and unaffected by phylloxera. Specialising in the native Greek grape variety – xinomavro, the wines of both Naoussa and Amyndeon have a layered complexity of fruit and serious acidity, which give them a unique character and long ageing potential.
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