Diamantakos traces its roots to a strange twist of fate. The family had farmed peaches for generations on land near Naoussa, in the foothills of Mount Vermion in Greek Macedonia, until a sinkhole opened beneath their orchard in 1968 and revealed the ruins of Aristotle's school, the very site where a teenage Alexander the Great once studied. The Greek government compensated the family for the land, and they replanted on the slopes of Vermion with Xinomavro, the only grape permitted in the Naoussa appellation. Today George Diamantakos farms the estate organically, tending vines now more than three decades old with a background in viticulture and enology and three generations of family knowledge behind him.

Naoussa is sometimes called the Barolo of Greece for Xinomavro's high acid, firm tannin, and long aging potential, though this 2021 leans closer to a cool-climate Burgundy in its perfume and precision. The grapes come from clay, sand, and limestone soils on dry-farmed vines, hand-harvested in the cool early mornings. The wine ages roughly a year in mostly neutral French and American oak, softening Xinomavro's naturally grippy tannins into something silkier while keeping the variety's signature lift.

Why You'll Love It

• A structured, savory red that trades typical fruit-forward New World style for real terroir expression and lift.
• Ripe strawberry, black cherry and cracked pepper meet fine, sandy tannins and vivid acidity. A touch of vanilla, cocoa powder and anise.
  
• Still youthful with the structure to delight for several more years in the cellar.
  

How To Serve It

• Decant for about 30 minutes, pour into Burgundy stems and serve between 60-65°F
  
• Pair with rigatoni tossed in a slow-braised lamb ragù, grilled meats or anything with savory, herb-driven richness.