Vineyard: The Kir-Yianni Estate vineyards in PDO Naoussa are located at an altitude of 230-320m on the Eastern foothills of Mt. Vermio. The site spans over rolling hills with medium to high slopes and southeastern exposure. Its soil type is a mixed limestone ranging from clay to loam and sandy loam.

Vinification: After strict selection in the vineyard and on the sorting table, the grapes of each variety are cold soaked separately at 9-10°C in a reductive environment for a period of 5-7 days. For each variety a different fermentation temperature is applied. Fermentation for Merlot takes place at 27-28° C, followed by a post-fermentation extraction period of 8-15 days. Xinomavro ferments at 22°C in open-top tanks. A monitored hydraulic pigeage is used in order to avoid the breaking of grape seeds. Grape skins are removed before the end of fermentation. The wine is aged in new 225 and 500-lt French oak casks.

Tasting Notes: Intensely red in color, this is a wine with a complex character, combining aromas of vanilla, chocolate and oak from the barrel, with notes of forest fruits and spices. The palate shows volume, robust tannins and a sensuous viscosity that balances with the fine acidity. The lingering finish of the wine leaves tasty notes of fruits and spices on the mouth.

Paired with: Dishes of the classic French cuisine or dishes with a more creative twist.

Served at: 16-18^ο C.

Aging potential: 12-15 years.