Certified-organic Naoussa PDO red from the Artisans Vignerons de Naoussa collective: 100% Xinomavro with bright red fruit, tomato/olive complexity and firm, food‑friendly structure (13.0% abv).
Grapes are macerated for 18 days and fermentation in stainless steel tanks, with indigenous yeasts, takes between one and two months. The wine is then transferred to 500 litre old oak barrels. It undergoes malolactic fermentation and aged for six months before bottling without fining or filtration. Xinomavro for me has lots of similarities to Nebbiolo so if you like your Piedmontese Reds then there is a good chance you will get on well with this.
