Ktima Kir-Yianni sits on Naoussa’s eastern foothills of Mount Vermion, where Yiannis Boutaris—scion of Greece’s historic Boutari dynasty—founded the estate in 1997 after leaving the family firm to pursue smaller, terroir-focused projects. His early 1970s plantings of Xinomavro here helped elevate Naoussa from bulk wine region to Greece’s benchmark for structured, ageworthy reds akin to Piedmont’s Nebbiolo. Today, under sons Stellios and Mihalis, the domaine emphasizes parcel selection, sustainability, and Xinomavro’s capacity for perfume and tannic grip, with “Ramnista” (meaning “royal hill”) as the flagship single-vineyard expression from old vines planted around 1970–71.

The 2020 Ramnista Single Vineyard Xinomavro reflects a vintage shaped by spring rains and late-summer heat, delivering ripe red fruits within a frame of classic Naoussa savor—dried tomato leaf, olive, and mountain herbs meeting refined oak integration. Hand-harvested from sandy-loam slopes with varied exposures, the wine sees cold soak, extended maceration, malolactic, and 16 months in mostly used French oak (225L and 500L barrels), emerging structured yet poised, with the stuffing for a decade-plus of cellaring.

Why You’ll Love It

• Old-vine Xinomavro from Naoussa’s “royal hill” gives Barolo-like tannic architecture and floral perfume, but with brighter red-berry lift and savory Mediterranean edge.

• Benchmark estate with 50+ years of site-specific viticulture, consistently delivering complexity and aging potential at a fraction of Piedmont or Barbaresco pricing.

• 2020 balances ripe concentration from warm sites with vibrant acidity and fine, grippy tannins—soulful rather than showy, rewarding patient cellaring.

How to Enjoy It

• Serve at 60–62°F in a large Burgundy stem; decant 2-3 hours to soften tannins and unfurl rose petal, baking spice, and smoky mineral layers.

• Prime now through 2032+; its firm structure and elevated acidity make it a mid-term cellar star for collectors tracking Greece’s next big red region.

• Pairs brilliantly with braised lamb shoulder, wood-oven mushroom ragù, or aged goat cheese—its tomato-olive savor and dusty tannins crave hearty, earthy fare.