Approachable, fruit-forward wine that blends younger estate parcels with select grower fruit: powerful yet refined.
Garnet red in colour, typical of Xinomavro. The nose shows vibrant red and black fruit aromas, including strawberry, cherry and plum. The palate is crisp and fruit-driven, with delicate notes of sweet spice and tobacco. Full-bodied, with good acidity and smooth, well-integrated tannins that provide structure and lead to a balanced, pleasant finish.
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. In recent years, the estate has deepened their environmental commitment by implementing integrated pest management, no-tillage farming, composting of pomace, planting native cover crops between vine rows, and using drip irrigation only when necessary. In 2024, Kir-Yianni became the first Greek winery to measure its carbon footprint at both the Naoussa and Amyndeon wineries and joined the International Wineries for Climate Action (IWCA) as a Silver Member, underscoring their pledge to continuous environmental improvement.
Naoussa Cuvée Villages is produced from a strict selection of Xinomavro sourced from both the estate’s younger vines and small growers’ parcels across the different villages of the PDO Naoussa zone. The hilly landscape of Naoussa offers remarkable diversity in altitude, slope, soil composition and vineyard orientation, creating a complex mosaic of microclimates. This cuvée serves as an introduction to the richness of the region’s viticultural traditions, while showcasing the character and dynamism of Xinomavro in its heartland terroir.
The grapes were cooled to 10 °C before undergoing rigorous selection on a conveyor belt. Cold soaking took place for six days at low temperatures, followed by fermentation in stainless steel tanks at 20–23 °C for 12 to 15 days. Malolactic fermentation and maturation occurred in predominantly French oak barrels of 225 and 500 litres, using a combination of new and seasoned barrels (third to fifth fill), for a total of 12 months. The first blending took place after six months of maturation. Following bottling, the wine was aged in the cellar for a further year prior to release.
Cheese, red sauces and cold cuts.
Gold at the 2025 Decanter World Wine Awards.
