Paranga is a refreshing and jammy combination: a supple Merlot in the background with a touch of a very spicy Syrah under the spell of a light and more easy-to-drink Xinomavro. It is made to be consumed young. 

Vinification: Grapes are hand-picked and selected on a sorting table before being crushed. For each variety, the must is cold-soaked at 11-12°C in a reductive environment for 2-5 days depending on the quality of the grapes. Fermentation takes place at 20-22°C, followed by malolactic fermentation in the tank. During the first months of the year, the leaves are stirred twice a week (batonnage), to achieve a fuller body. The winemaker’s main objective is to achieve maximum fruit extraction while preserving a good level of acidity.

Appearance: Medium cherry in colour.

Nose: Charming aromas of red forest fruits, cherry sweet species, and pepper are enhanced with fine notes of rose petals.

Taste: The palate shows balance, a round mouthfeel, and soft tannins.

Finish: A long, aromatic aftertaste.

Food pairings: Match to pasta, vegetarian dishes, and barbeque delights.

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. At the time Yiannis Boutaris struck out on his own, to focus on a much smaller, quality-focused personal project. Today, the Kir-Yianni team, under the direction of Stelios Boutaris, Yiannis’ son, stands as one of the great producers not just in the northwest, but in all of Greece, and a leading exponent of the increasingly prized Xinomavro variety.