Kir-Yianni was founded in 1997 by Yiannis Boutaris after he left the historic family business - Boutari Wines. A visionary winemaker, Yiannis played a key role in the revival of Greek wine. The estate championed indigenous varieties long before they gained international acclaim and was instrumental in defining the potential of the native red Xinomavro.

Today, Kir-Yianni is led by Yiannis’ son, fifth-generation winemaker Stellios Boutaris, who has strengthened Kir-Yianni’s modern reputation through a clear focus on sustainability, site-specific winemaking and continuous research and development. Kir-Yianni cultivate vineyards in two regions on the slopes of the Vermio Mountain range: Naoussa and Amyndeon.

This Assyrtiko is sourced from selected parcels in Agios Panteleimonas, on the high plateau of Amyndeon in the north of the country- Greece’s coolest wine region, Amyndeon is defined by high altitudes of 600–700 metres, poor sandy soils, and a dramatic mountainous setting. This location produces vibrant, mineral-rich wines that offer a distinctive and exceptional-value alternative to Santorini’s volcanic style. Pronounced diurnal variation and cooling northerly winds preserve freshness and aromatic precision. The fruit comes predominantly from young vines, with an average age of around 10 years.

Grapes undergo rigorous selection on a conveyor belt before fermentation in stainless steel tanks. The wine is then kept on fine lees for four months to build texture and complexity while preserving freshness.

Mediterranean dishes, seafood and salads