Kir‑Yianni farms in Amyndeon, the highest and coolest wine region in Greece, a plateau dotted with lakes and ringed by mountains. The estate has been central to the area’s modern revival, planting Xinomavro in sites where altitude, cold winters, and long ripening seasons give the variety its trademark acidity and fine red‑fruit character. The vineyards sit on poor, sandy and loamy soils over limestone and ancient lakebed deposits, a mix that drains quickly and naturally limits vigour, helping Xinomavro ripen cleanly without excess tannin or weight. The sparkling wine takes advantage of that geography. High elevation keeps the fruit sharp and aromatic, and the light soils give a lean, focused structure. The result is a dry, bright style with crisp cherry and cranberry, a subtle herbal edge, and fine bubbles that keep the palate taut. It’s a clear, refreshing expression of Xinomavro shaped by altitude, cold nights, and mineral soils.
