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Kir-Yianni 'Ramnista' Xinomavro 2016
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This is a red wine imageKir-Yianni 'Ramnista' Xinomavro 2016

$27.20$20.95
 
Wine & Spirits 94
"The wine shows xinomavro in all its fragrant detail, notes of cedar, pepper, roses and smoked meat sweeping through its dark cherry fruit on brisk acidity. With fine, grippy tannins, the wine feels smooth but not over-polished—it still needs a roast leg of lamb to show its best, or another five to ten years in the cellar.”

Wine Advocate 92
"This is hardly a bottling that is known for being shy in terms of ... read more
This is a red wine
Item ID: #36942
Shelf at store:71b
Size: 750mL (wine)
Closure: Cork

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Item Description

Wine & Spirits 94
"The wine shows xinomavro in all its fragrant detail, notes of cedar, pepper, roses and smoked meat sweeping through its dark cherry fruit on brisk acidity. With fine, grippy tannins, the wine feels smooth but not over-polished—it still needs a roast leg of lamb to show its best, or another five to ten years in the cellar.”

Wine Advocate 92
"This is hardly a bottling that is known for being shy in terms of power, but it has the balance and the mid-palate depth to soak up the power… Earthy and complex, while still showing good structure, this looks like a fine Ramnista.”

The Wine
100% Xinomavro . The vineyards used for Ramnista have an overall southeast exposure at an altitude of 280-330 m although it’s sourced from blocks of different mesoclimates with varying exposure, orientation, slope, soil type, rootstock, vine density and age, demanding tailor-made viticultural practices for each vineyard block. Vine density ranges from 3,500 to 4,000 per hectare and the average crop yield is maintained below 2.5 kg per vine. For “Ramnista” grapes mostly from the vineyard blocks in the lower pH range and with lighter soil types are used to maximize the aromatic intensity and complexity. The grapes are handpicked and sorted on a conveyor belt before crush. There is a six–day pre-fermentation cold soak. Roughly one third of the wine ferments in open-top tanks with pigeage. 18 months in 225-lt and 500-lt French and American oak casks plus further ageing in bottle for another 6 months.

The Estate
The KIR-YIANNI company was founded in 1997 by Yiannis Boutaris. Based in Naoussa and Amyndeon, on both sides of mount Vermion in Northwestern Greece. At the time Yiannis Boutaris was one of the leading figures in the Greek wine industry, when he left the Boutari Wine Group, the premium family wine company that his grandfather established in 1879. Today, the Kir-Yianni team, under the direction of Stellios Boutaris, son of Yiannis builds on the core pillars of the company’s philosophy: innovation, respect to tradition and specialized knowledge on wine, from the vineyard to the final consumer.

The activities of the Kir-Yianni Estate are entirely based on the principles of integrated farming.This practice was applied for the first time in 2004, with a certification by the Organization of certification and Supervision of Agricultural Products AGROCERT, and is still used today. The main aim is always the creation of wines of a special character: Rich but refined aromas, acidity to provide zest and ageing potential, perfect balance in the mouth and ease of combination with various dishes .

Farming Practice:Sustainable

Kir-yianni

View all from Kir-yianni
Kir-yianniThe KIR-YIANNI company was founded in 1997 by Yiannis Boutaris. Based in Naoussa and Amyndeon, on both sides of mount Vermion in Northwestern Greece. At the time Yiannis Boutaris was one of the leading figures in the Greek wine industry, when he left the Boutari Wine Group, the premium family wine company that his grandfather established in 1879. Today, the Kir-Yianni team, under the direction of Stellios Boutaris, son of Yiannis builds on the core pillars of the company's philosophy: innovation, respect to tradition and specialized knowledge on wine, from the vineyard to the final consumer.

The activities of the Kir-Yianni Estate are entirely based on the principles of integrated farming.This practice was applied for the first time in 2004, with a certification by the Organization of certification and Supervision of Agricultural Products AGROCERT, and is still used today. The main aim is always the creation of wines of a special character: Rich but refined aromas, acidity to provide zest and ageing potential, perfect balance in the mouth and ease of combination with various dishes .

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