Vinification The Ramnista vineyard is composed of loamy clay on a limestone sub-soil. Green harvest and strict selection ensure the best grapes make the blend. The fermentation is conducted in stainless steel for a week, followed by a one-to-three week maceration. French or American oak barrels from one to four-year old are selected depending on each batch. Ageing goes from twelve to eighteen months. This wine is unfiltered.
Taste Profile 1997 was one of the best vintages of 1990s in Naoussa. In this Ramnista the characteristic berry aromas of Xinomavro are abstracted and focused into a structure of extraordinary refinement. The earthy, mineral notes have almost faded away. The sensations left by this wine are suggestive and mysterious.
Awards "...the wine is often good and occasionally great - like the 1997 Ramnistas Xynomavro from the Kyr-Yianni estate...there were all the sloe fruits buried in it that any modernist could want...yet as those subsided, out stole the leather, the stone and the thorns..." Andrew Jefford, Waitrose Food Illustrated, May 2005