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.
Notes on the producer
Artisans Vignerons de Naoussa is a cooperative that share a passion for growing Xinomavro in the vineyards scattered throughout the hills of the Náoussa region in Northern Greece. Their partnership is built on a shared philosophy of sustainable and organic viticulture and a respect for the traditions of the region. Náoussa is the birthplace of Ximomavro, which thrives in this varied landscape, dotted with forests and creeks, in the shadow of Mount Vermio. The growers work hard to produce the best quality grapes which are handled minimally in the winery to produce characterful wines which reflect their roots and the traditional craftsmanship of the area. Xinomavro roughly translates as "sour black" and the grape is known for its dark colour, high acidity and big tannins. Nebbiolo fans will enjoy as the wines made from both can share similarities.