Vinification The Ramnista vineyard is composed of loamy clay on a limestone sub-soil. Strict selection of healthy small-berried bunches. One week fermentation in tank at 20-30 C, followed by a one-to-three week maceration depending on batch. Ageing in 500 L French and American barrels (between new and 4 years old) for 12-18 months depending on batch. Blending after ageing. Unfiltered. Bottled March 2001.
Taste Profile A good example of pure Xinomavro, still young with considerable ageing potential but enjoyable now. Strong berry aromas on the nose with traces of olive. Gamey/savoury undertow on the palate. Strong but well balanced tannins. Subtle finish. Superb with meat dishes.
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Kir-Yianni Ramnista 1999