Assyritiko - The North - Kir-Yanni - Greece

PRODUCER

Kir-Yianni was founded in 1997 by Yiannis Boutaris, a visionary

winemaker central to the revival of modern Greek wine. A long-

standing champion of indigenous varieties, the estate has been

instrumental in revealing the potential of Xinomavro in Naoussa

and Amyndeon. In Naoussa, vineyards spanning varied aspects,

soils and elevations up to 280 metres are divided into 42

individually managed parcels, allowing for precise, site-driven

expressions. Yiannis first planted Xinomavro here in 1970, at a time

when many growers were abandoning vines. In Amyndeon,

Greece’s coolest wine region, Kir-Yianni pioneered plantings on

poor, sandy soils at 700 metres, producing refined Xinomavro and

vibrant Assyrtiko. Today, the estate is led by fifth-generation

winemaker Stellios Boutaris, whose focus on sustainability, terroir

expression and ongoing research continues to shape Kir-Yianni’s

modern identity.

VINEYARDS

This Assyrtiko is sourced from selected parcels in Agios

Panteleimonas, on the high plateau of Amyndeon in northern

Greece. Greece’s coolest wine region, Amyndeon is defined by

high altitudes of 600– 700 metres, poor sandy soils, and a dramatic

mountainous setting. Four nearby lakes moderate temperatures,

creating a continental climate with cold winters and mild

summers. Pronounced diurnal variation and cooling northerly

winds preserve freshness and aromatic precision. The fruit comes

predominantly from young vines, with an average age of around

10 years.

VINTAGE

Following two highly challenging harvests marked by extreme

weather, the 2025 season returned to more typical conditions, free

from major climatic events. Early summer was hot and dry, but

pronounced diurnal temperature shifts — with nights up to 10°C

cooler — proved decisive. The well-timed sequence of cool, wet

periods and warm days with cool nights preserved freshness while

allowing full aromatic and phenolic maturity. Careful, consistent

work from vineyard to winery was key to realising the vintage’s full

potential.

VINIFICATION

Grapes undergo rigorous selection on a conveyor belt before

fermentation in stainless steel tanks. The wine is then kept on fine

lees for four months to build texture and complexity while

preserving freshness.

TASTING NOTES

Bright lemon-yellow in colour. The nose is intense and expressive,

showing aromas of peach and apricot, complemented by citrus

notes and white blossom. On the palate, the wine is crisp and

zesty, with vibrant acidity balanced by subtle mineral nuances.

The finish is clean and pleasantly lingering.