Intense but refined muscat aromas of jasmine, white peach and apricot, typical of a high-quality Malagousia, are pleasantly balanced by the freshness of a mountainous Roditis adding a crispy acidity and zest to the final blend. The lingering fruity aftertaste underpins the intense flavour and highlights a wine with an enchanting character.

Vinification: After a period of cold soak, which increases the extraction of more intense aromas from the skin of the grapes, the must is clarified through static decoupage, before it is inoculated with selected yeasts demonstrating the aromatic character of the grapes. Batonnage is applied in inox tanks for 3-5 months, to add volume and complexity to the wine.

About the producer: Kir-Yianni was founded in 1997 by its namesake, Yiannis Boutaris, a towering figure in Greek wine (and, until recently, mayor of Thessaloniki, Greece's second-largest city). Based in Naoussa, its vineyards spread from Naoussa over to Amyndeon, on the western side of Mount Vermion in Greece's far northwest.