Kir-Yianni Diaporos Single Vineyard Xinomavro is made from 100% Xinomavro grapes sourced from a single vineyard in the Nouassa wine-growing region of Greece.
Ktima Kir-Yianni (Ktima = farm) was founded by Yiannis Boutaris in 1997. Yiannis had recently left the Boutari Wine Group, one of the most famous Greek wine companies, that had been founded by his grandfather in 1879. The Kir-Yianni estate is based in the Nouassa wine growing region of north west Greece. Nouassa is in the region of Macedonia (not to be confused with the country!) and has a reputation for producing some of the best Greek red wines, particularly Xinomvro. The vines that were to become Ktima Kir-Yanni were actually planted in the 1970s when Boutaris planted 40 hectares of Xinomavro vines on the eastern foothills of Mt Vermion, in Yianakohori. In 1985 some 20 hectares of white grape varieties were planted in the highlands to the west of Mt Vermion, in the area of Amyndeon. The first vintage vinified as Kir-Yianni wines was the 1997. Fifth generation winemaker Stellios Boutaris (Yiannis’s son) took over as MD in 1999. Since then the estate has acquired many more vineyards and has become one of the largest in Greece.
Kir-Yianni Diaporos Single Vineyard Xinomavro is made from grapes sourced from the heart of that original Yianakohori vineyard. The grapes come from Block #5, 1.8 hectares of old vine Xinomavro planted in 1972 which overlooks a small lake. The vineyard is located at an altitude of 300 metres on quite heavy soils of loamy clay with a low pH – ideal for producing full-bodied Xinomavro. It has a southeast exposure and 20% gradient.
After harvest the grapes undergo a 7 day pre-fermentation cold soak at 8-10°C. This is followed by a 10-15 day alcoholic fermentation at controlled temperatures (23-26°C) in open tanks with regular pumping over to help extract colour and soften tannins. The wine is the transferred to French oak barrels where it undergoes malolactic fermentation with frequent batonnage. The wine is aged for 22 months in 225 litre oak casks and 6 months further ageing in bottles prior to release.
Suitable for vegans and vegetarians.