Greece | EpanomiKtima Gerovassiliou Xinomavro 2023

This wine is produced from Xinomavro, a charismatic but demanding Greek grape variety from Macedonia, which has adapted perfectly to the microclimate of Epanomi in Northern Greece. It has a pale pink-salmon colour and aromas of citrus fruits (e.g. pink grapefruit), berries, cherries and strawberries. It presents as rich and well-structured with good acidity and an aromatic finish (sour cherries-cherries).

This year was truly late and exceptional, with unusual temperatures and rainfall distribution. It was demanding for the winemakers, as the conditions favoured fungal diseases. However, with a lot of hard work and constant vigilance, we were rewarded with high-quality grapes. The winter was mild, with temperatures not dropping significantly for the season, no snow, and only a few rainfalls. The exception was the first ten days of February when the temperature reached freezing point. Spring saw relatively low temperatures for the season, averaging around 13.5°C, leading to a delay of approximately 12 days in bud break (around March 20th). There were many rainfalls during this period, promoting plant growth but also diseases, which required immediate intervention when necessary. In May, temperatures gradually returned to normal for the season, but flowering was delayed by about 10 days compared to the usual period (around May 20th). The summer experienced generally normal temperatures for the season, without extreme weather phenomena, except for a ten-day period in mid-July. There were a few rainfalls in mid-June and mid-August, beneficial for the smooth ripening of grapes (veraison: July 26th). This year's harvest proceeded smoothly without problems. The temperatures were normal for the season, aiding in the ideal ripening of the grapes.

Following skin contact in cold for a few hours, vinification is carried out in stainless steel tanks at 18 °C. The wine then remains in contact with its primary lees for a few months, gaining in body and structure.

Best enjoyed chilled at 10–12 oC. Food paring: lobster pasta, shrimp saganaki with tomato, mince meat pasta, stews, summer Mediterranean flavours and exotic cuisines