Kir-Yianni Tarsanas Single Vineyard Assyrtiko, Amyndeon

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Kir-Yianni Tarsanas Single Vineyard Assyrtiko is made from grapes grown in the Agios Panteleimon viticultural zone of the Amyndeon appellation in north west 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.

The grapes for the Kir-Yianni Tarsanas Single Vineyard Assyrtiko come from a block of vines, the Tarsanas block, planted on the Samaropetra hill in Amyndeon in 2003, aiming to explore the potential of the variety in the cold climate of Northwestern Greece. The vineyard is situated at an altitude of 700m in the viticultural zone of Agios Panteleimon within the cold Amyndeon appellation. The soils here are sandy loam with a high limestone content. The vineyard has a 10% gradient and is west-facing. It is surrounded by four lakes which act as a kind of buffer zone helping to moderate the climate.

Grapes are harvest when levels of ripeness are high. On arrival at the winery the grapes are chilled overnight and the the fruit passes through a stage of cold soak. After settling, the must is inoculated with selected yeasts to begin alcoholic fermentation which is carried out in new 228 litre French oak barrels. After fermentation the wine is aged in the same barrels for a further 8 months with frequent batonnage.

Suitable for vegans and vegetarians.


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