Estate Red Blend "Yianakohori Hills"

Kir-Yianni’s estate blend is 50% Xinomavro with 30% Merlot and 20% Syrah aged for fourteen months in 225L and 500L barrels. The grapes are handpicked and placed on a sorting table before crush. After a 3-4 day period of cold soaking at 10-12 °C, the must of each variety undergoes fermentation at controlled temperatures of 26-27 oC. Malolactic fermentation takes place in inox tanks. Because the aim is to highlight the aromatic profile of the three varieties of the blend, the berries are destemmed and then transferred into the tanks unbroken. In early January, the new wine is put for further aging into oak barrels. The final blend is composed after the wines have aged for six months. The final wine is minimally fined and unfiltered.

Appellation: PGI Imathia from the region of Macedonia