Harvested from biodynamically and organically farmed, young vines planted at higher altitudes in and around the village of Fytia. The fruit was hand-picked, 75% destemmed, and was macerated for 12-15 days before further fermenting in stainless steel for 3 months. After that, the wine was matured for 8 months in concrete tank. Full of Mediterranean herbs, red plum, fresh cranberry and green tomato lead, it is dry but refreshing. Serve it slightly chilled for a red. Greek wine is having a moment, and by many accounts we can credit one person with that rise: Apostolos Thymiopoulos. From his wine base in Naoussa, Macedonia (in the Northern part of Greece), Apostolos has become an ambassador for Greek wine varieties, particularly Xinomavro. While the Thymiopoulos family has grown and farmed grapes for generations, Apostolos was the first to vinify their produce, crafting his now iconic ‘Earth and Sky’ Xinomavro in 2005. He has said in the past that winemaking has always been his dream. “There was no Plan B - it was oenology or nothing. ”He now produces ten different, site specific expressions of Xinomavro, to worldwide acclaim. 13.0% ABV
