Xinomavro is an acclaimed and versatile Greek wine-variety, with its characteristic Greek etiquettes promising unique pleasure in every sip.
From Naoussa and Goumenissa to Amyntaio and Rapsani, the autumn landscape demands a glass of wine exclusively from Xinomavro. Discover 4 favorite choices of Xinomavro from 4 favorite Estates and make the right culinary combinations, erupting all senses.
The importance of Xinomavro in the Greek vineyard is remarkable as together with Agiorgitiko they constitute the two most dynamic red varieties.
It creates wines of unsurpassed potential which are worthy ambassadors of the country. The journey offered by the variety in the region of Macedonia where it originates is unique and multi-faceted.
It is a real “diva” of the Greek vineyard with a robust personality but also with a long finesse and nobility with many considering it similar to Nebbiolo, the favorite variety from Piedmont in northwestern Italy.
Xinomavro has presented itself with various faces, which is why it is constantly being redefined and evolving at a rapid pace. From A to Z it is a multidimensional variety, which can age over time and as it ages it evolves, acquiring complexity and great aromatic depth.
The roots of Xinomavro are “deep” in Naoussa, Goumenissa, Rapsani and Amyntaio. Of course, the journey of this variety continues in Grevena, Velvedo and Siatista. But it reaches Ioannina, Kastoria and Mount Athos, while the southern borders of the variety seem to be Magnesia and Trikala.
The areas considered PDO where Xinomavro is grown are four which orchestrate a wine story that fascinates and excites all the senses.
PDO regions that produce 100% Xinomavro are Naoussa, Amyntaio, Rapsani and Goumenissa. In Rapsani, wine lovers also discover interesting “mixes and encounters” as the red variety boldly mixes with the Krasato and Stavroto varieties.
Its “intoxicating” aromas complement an integrated taste which captures in its greatness the entire journey of Xinomavro in Macedonia. With the aromas of red fruits taking center stage such as that of cherry but also those of tomato and olive.
In the now aged version of Xinomavro, the spices unfold their aromatic grace as well as the dried fruits.
From Macedonia with love
Xinomavro is considered one of the noblest red Greek varieties, remaining special, impetuous and clearly dynamic.
A trip to regions of Macedonia, where it is cultivated with passion and with a characteristic extroversion, is enough to “rob” something of its charm. And that’s because Xinomavro is traveling successfully on the international map, with its future looking as rich as its color and aroma, as well as promising.
Classy stands in your glass
Between the vineyards of Naoussa, Goumenissa, Rapsani and Amyntaio, the wine tour and tasting has a complexity, just like the specific variety, which requires undivided dedication and loyalty, both from the winemakers and from those, who savor it.
Ιts personality is particularly intense, sometimes you would call it boldly “aggressive”. The combination of high acidity and phenolic richness gives Xinomavro wines the ability to age for a long time or even, in some cases, for decades.
Its enriched aroma and color, as well as the mind-blowing “hard” tanins, create a unique and authentic culinary experience.
In the rhythm of mixing and “encounters”
After all, this is also the magic of the journey… the encounters and apt mixes, like those that take place in Goumenissa, with Xinomavro interacting with Negoska, and in Rapsani, with Stavroto and Krasato.
Each gives its own touch and its own characteristics and all together create exquisite and classy options creating an unsurpassed result.
4 Xinomavro Personalities through 4 Greek Labels
Alpha Estate, Reserve Vieilles Vignes Single Block “Old Vines”
With a character that…fascinates. Born in the “Ampelia” vineyard of Amyntaio covering approximately 37.10 acres, at an altitude of 647 meters with a northwest orientation, the Reserve is an original pillar-stone.
Reserve Vieilles Vignes Single Block is aged for 24 months in selected, new, fine-grained, white-burnt (steam) French oak Allie – Jubilles barrels and 12 months in the bottle.
It is not filtered and undergoes absolutely no treatment before bottling. The aging potential of this particular wine is great.
To the wine lover, at first glance, it is recommended with a bright ruby color and with intense red highlights.
It is a complex “bouquet” with characteristic aromas, spices, dried plum and tomato. Full mouth, excellent quality phenolic potential, with balanced acidity and long lasting aftertaste.
Combine it with
In absolute harmony it is combined with grilled meats or cooked in a rich tomato sauce. Options such as meat pies and mature fatty cheeses, slightly spicy, are among the “must”.
Thymiopoulos Estate, Rose de Xinomavro
A wine…with a bright future.
Rose de Xinomavro shouts its origin from afar since its tomato aromas pierce your nose from the first moment.
In the mouth its sour black nature is more than obvious, since it has an incredible structure with a tannic substance and crisp acidity. Its stay in an old oak barrel for 3 months probably contributes to this.
Rose de Xinomavro asks for authentic culinary suggestions with the result that it stimulates all the senses.
With a perfectly expressive nose and the aromas of strawberry jam as well as those of tomato dominating.
Candied rose petals, cherry, raspberry, caramel and hints of quince add up to an extremely interesting finish.
In the mouth it is of medium volume, with imperceptible, soft tannins and crisp acidity that balances perfectly with the oily feel.
Ripe strawberry, sweet cherry, caramel, sun-dried tomato and spicy spicy notes fill the mouth in every sip.
Combine it with
This particular wine is well worth pairing with dishes such as grilled tuna, seafood, and the beloved ladera(dishes cooked in olive oil) of Greek cuisine.
Tsantali Winery, Rapsani Reserve
A top-tier “union” emerges from the Rapsani Reserve! It comes from vineyards in the Rapsani region located at an altitude of 250 – 500 meters with its harvest occurring from the end of September to the middle of October and exclusively by hand.
This red treasure which was “born” from the unique meeting of three varieties, Xinomavro of Stavrotos and Krasatos matures for 12 months in 300 liter French oak barrels and ages for at least 12 months in the bottle.
It impresses with its deep red color offering aromas of raspberry and plum with subtle notes of smoke, leather and licorice.
In the mouth it is round and rich with balanced acidity and really silky tannins while its aftertaste is extremely persistent.
Combine it with
Choose to blend it with red meats, handmade cold meats as well as selected hard cheeses that will elevate the overall taste.
Chatzivaritis Estate, Migma Petnat Rose
Wine…with depth and its own exclusive character. It comes from 70% Negoska and 30% Xinomavro with the result in the glass standing exciting.
The vineyard where it is grown is linear organic in the area of Goumenissa at an altitude of about 700 meters.
A sparkling wine that ages for 6 months with the lees in the bottles. It has a rich and intense pink color. On the nose it is fruity with a pleasant aroma of cherry and strawberry, while on the palate it is full of crisp acidity and well-formed bubbles.
Combine it with
You will love Migma Petnat Rose even more if you decide to compound it with shellfish as well as selected seafood. Also the beloved Greek oils are a wonderful choice to enjoy.
The ideal temperature to serve…Xinomavro
An extremely important issue is the serving temperature as it is an important element that makes the pleasure “last and persist”.
The red versions should be stored in the fridge for about 30 minutes before being served and then the bottle should definitely be placed in a champagne decanter with water and some ice so that the wine remains cool at a temperature of about 12-15 degrees.
As for the rosé, white and sparkling wines of Xinomavro, it is good to freeze them well in the refrigerator, and when they are opened and served, they should be placed in a champagne glass with enough ice and water.
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