SUSTAINABILITY

STARTING OUR JOURNEY TO CARBON NEUTRALITY

In November 2022, we set up a dedicated “Sustainability” team at Ktima KIR-YIANNI marking the beginning of our journey to carbon neutrality. In less than 18 months we have succeeded in achieving our first two major goals, paving the way for Greek Wine.

Ktima KIR-YIANNI became the first Greek Winery to
– Measure and verify by ISO 14064 our carbon footprint at both our Estates in Naoussa and Amyndeon (Scopes 1, 2 and 3) / March 2024
– Join the INTERNATIONAL WINERIES FOR CLIMATE ACTION (IWCA) as a Silver Member  / April 2024

Both steps were crucial as
– measuring is the only way to fully understand your current status and plan onwards accordingly
– collaboration and exchange of know-how and best practices is again the only way to mitigate greater challenges  like climate change

Starting our journey together with IWCA at 1.83 kg CO2 per liter of wine, we reached 1.56 kg CO2 per liter of wine in just a year.
[ Scope 1 /Production: 13.3% (577.85 t CO2) – Scope 2 /Electric Power Purchase: 7.5% (325.58 t CO2) – Scope 3 /Transportations: 79.2% (3,455.77 t CO2) – 2023 data ]

Promoting the holistic Sustainable Culture from vine to glass to all our stakeholders -employees, local communities, peer winemakers and wine associations, trade, wine enthusiasts- is what we are working on since early 2025. Spreading the comprehensive word, educating about what sustainability really entails,  and promoting the mentality that every little decision we make may empower meaningful change is our project in progress. At the same time, we have started our effort towards joining UN “Race to Zero” campaign.

Our practices from vine to wine and beyond

IN THE VINEYARD

What we try to do is to always keep an open mind: explore new and old practices with both a deep respect to long viti traditions and a solid trust in science. Adaptation to challenges is our priority by investing in research, by monitoring, testing and evaluating results, by enhancing our knowledge to meet specific needs under specific conditions, most often on a vine per vine basis. Getting as close as possible to the “perfect balance” for each vine is our ultimate goal.

Our backbone is the threefold “improve – preserve – optimize” where vigilance is key.  Our privately owned vineyards in Naoussa and Amyndeon in Northern Greece have always been an inspiring nursery of ongoing experimentation (varieties, clones, pruning systems, cultivation methods etc.)

Indeed, we are privileged working on two of the most fascinating and diverse terroirs of Northern Greece.  Comparing for example Xinomavro on those two key appellations for the variety is a most valuable source of information and knowledge growth for us.

EXPERIMENTAL WORKS

ORGANIC CULTIVATION
More than 10 hectares in our vineyard in Naoussa and 1.65 hectares in Amyndeon

REGENERATIVE VITICULTURE (RV): In September 2024 we have launched a pilot research in RV to explore the various aspects of the new farming method in collaboration with Yara Regenerative Knowledge Center and acclaimed Greek Universities. The first part focused on Soil Health and was conducted by the scientific monitoring and assessment of the Agricultural University of Athens. The Evaluation Report of this 18-month pilot is to be released within Autumn 2025.

At the same time, Ktima Kir-Yianni has been the first Greek Winery with registered vineyards (Naoussa and Amyndeon) at THE REGENERATIVE VITICULTURE FOUNDATION.

INDICATIVE PRACTICES

SOIL HEALTH
– No tillage
– Making compost from pomace for green manuring as a source of organic matter
– Planting crops of mostly endemic legumes and grain between and under the rows as a natural control system of vine vigor
– Mapping environmental features
– Letting perennial grass grow

PRECISE VINEYARD MICRO-MANAGEMENT
– Integrated Pest Management focusing on careful monitoring pests and their natural enemies to avoid crop damage
– Seeding with plants that attract beneficial predatory insects
– Maintaining vine balance with practices like careful pruning and green harvesting that take places on a vine-by-vine basis
– Drip irrigation system used for newly planted vines and in cases of extreme heat phenomena

PRESERVATION AND MONITORING OF OLD, OFTEN UNGRAFTED, PRE-PHYLOXERA XINOMAVRO VINES IN AMYNDEON
– This is the heart of our “KALI RIZA” (good root in Greek) project aimed at  unearthing old and in most cases ungrafted, pre-phyloxera Xinomavro vines on the sandy soils of Amyndeon.

Even more so, behind this dedicated effort there is a twofold goal:
– on the one hand, to preserve the old vines that are an essential part of the Greek viticulture heritage and a valuable ark of knowledge in terms of adaptation to climate change
– one the other, to find and support local vine growers providing a secure environment to carry on their precious work and pass it on to their children.

HIGHLIGHTS
Acreage of our vineyards:
– Naoussa:
Privately owned 48 ha under vine / total area of 56 ha surrounded by a natural fence of mixed forest. As a result of the R&D, it consists of 42 blocks, each one with distinctive conditions and features.

– Amyndeon
Privately owned 54 ha under vine / total area of 58 ha including
1) Samaropetra vineyard situated in a NATURA 2000 Protected Area Network at over 700 m. alt (the highest parts of the PDO zone
2) Smaller vineyards (Palpo, Droumo, Rasto) at the village of Agios Panteleimons.

Ιn the region we have established long partnerships with more than 110 local vine growers owning more than 100 hectares of vineyards in the villages of Agios Panteleimons, Xino Nero, Lakkia, Phanos, Petres, Pedino –  all within the PDO zone.

Insightful experimentation has been part of our DNA:
Our founder Yiannis Boutaris started investing in R&D in 1970s in our vineyard in Naoussa. The first Xinomavro planting at the heart of our current Estate had been a source of inspiration for the local vine growers marking the reset of the region and the renaissance of Naoussa and Xinomavro.
Investing in R&D has never ceased since. On the contrary it has followed a more systematic and effective approach with most valuable  findings.

Equally in Amyndeon, Yiannis Boutaris’ insight had spotted the outstanding potential of the region beyond Xinomavro. In 1989 he started the first plantings of white varieties -first Chardonnay, Sauvignon Blanc and Gewurztraminer, a few years later Assyrtiko, Malagousia and the pink-skinned Roditis. Even more so, Yiannis Boutaris had introduced the first micro-terroirs plantings in selected tiny blocks.
Today, Amyndeon is renowned for its high-altitude white wines.

AT THE WINERY

At Ktima KIR-YIANNI we operate two wineries in Naoussa (Yiannakohori) and Amyndeon (Agios Panteleimonas) respectively. Our goal is to transform our production into a cyclical process where the energy by machinery and buildings comes from natural resources and/or agricultural waste.

ENERGY
– Close monitoring of our machinery /equipment energy performance and gradual planning of replacing /updating to resource saving technologies (e.g wider use of variable frequency drives in conjunction with energy efficient electrical motors)
– Heat pumps installed replacing the use of heating oil and reducing CO2 emissions
– LED lighting system already installed

ELECTRIC POWER
Following a gradual upgrade on our solar panel capacity (installed exclusively on the rooftops of our wineries), together with our plans to invest in photovoltaic cells from 2025 onwards, our aim is to reach 100% self-reliance by 2028 at both our wineries in Naoussa and Amyndeon.  

Key figures about our electric power consumption 2023-2024
AMYNDEON
2023:Total consumption (TC) 197MW (100%) – Self-consumption (SF): 98 MW (50%) – Grid Supply (GS): 99 MW (50%)
2024: TC: 270 MW (100%) – SC: 150 MW (55%) – GS: 120 MW (45%)

NAOUSSA
2023: TC: 68 MW (100%) – SC: 26 MW (37%) – GS: 42 MW (63%)
2024: TC: 184 MW (100%) – SC: 83 MW (45%) – GS: 101 MW (55%)

BIOLOGICAL WASTE WATER TREATMENT
We are working on an innovative research of a sustainable waste management and treatment system aligning with the principles of circular economy by minimizing waste, conserving resources and eliminating the need for chemicals. The pilot is expected to start in 2026.

RECYCLING
– 100% recycling of glass, paper, plastic, machine oil and our restaurant’s cooking oil in collaboration with certified companies

RE-USAGE
– Pomace for compost as well as for producing “tsipouro”, the traditional Greek grape mark spirit
– Restaurant composting used for manuring our vegetable garden and decorative plants at our terraces (Naoussa)

VEGAN CERTIFICATION
All our wines are vegan certified as we do not use any animal products in our winemaking

PACKAGING

Among the most demanding challenges to tackle in the wine industry, we are constantly working on finding more responsible options in our packaging.

GLASS
A gradual plan to a gradual adaptation of lighter weight bottles across our range.
Key figures of our average bottle weight 
2022: 541 gr
2023: 524 gr
2024: 512 gr
At the same time, we focus on increasing the percentage of recycled glass in our bottles, reaching today an average of 65%.

Our decision to reduce the bottle weight of our BLE TRACTER wine family by 90 gr since 2025 inspired the launch of our first ever green B2C campaign.
“BLE TRACTER GOES GREEN” was launched in May 2025 advocating for the Sustainable Culture where every little decision counts. Fun and easy to relate to, yet with a comprehensive message, the campaign has made a huge impression in the domestic market. WATCH THE VIDEO

CORK /CAPSULES
Consistent to our guidelines of avoiding any non-recyclable materials, we  use mainly natural corks but at the same time we are planning to further employ screw caps.

PACKING BOXES
We keep wooden cases for our premium wines, looking at the same time for alternatives. We are enhancing the share of recyclable materials in all our carton /paper boxes.

OUR SOCIAL CONTRACT

OUR PEOPLE

We have always believed that what makes us a great place to work for is our people that bring in everyday their ideas, backgrounds and spirit.

Today, we have 116 permanent employees and over 186 in total (60% men – 40% women). Staying true to our commitment towards the local community, 97% of our people come from Naoussa, Amyndeon and the broader area.

We foster longstanding relations with our employees, and at the same time we always create opportunities for younger generations.

Our goal is to grow together with our team, weaving diversity, inclusivity and equality into our culture and development.

SUPPORTING LOCAL COMMUNITIES 

We understand that real growth is a two-way-street. Standing by local communities and  contributing to their prosperity,  is our commitment.

LOCAL VINE GROWERS
From the very beginning, our philosophy has been to cultivate long collaborations with local vine growers.

When Yiannis Boutaris started planting Xinomavro in Yiannakohori in 1969, the heart of our Estate in Naoussa, it has been a force of inspiration and change for the region and beyond.  He  encouraged the local producers to start making their own wine, instead of just selling their grapes. He disseminated his vision and belief about the uniqueness of the variety and the region contributing immensely to the revival and the development of the region in challenging times.

Since then, we stand by local vine growers with commitment and dedication. Our viticulturist team assists them with specialized know-how and consulting all-year-round, while recording long viti-vini traditions and offering incentive to the next generations of the families to carry on.

Among our portfolio, wines produced by these collaborations are exquisite examples of the power of togetherness.

Key figures of collaborating vine growers
Amyndeon: Over 110 growers / 100 ha of vineyards

LOCAL ECONOMIES
Our Estates in Naoussa and Amyndeon are located in regions that are not considered major tourist attractions -with minor seasonal exceptions.

In the end of 2021, our Wine Tourism premises were completed in Naoussa. Since the first year of full operation (2022)  we have been welcoming an average of 15,000 visitors per year. This number enjoyed the KIR-YIANNI world of experiences, but at the same time savored the hospitality and sights of the city of Naoussa and the broader area.

In October 2024, our Tasting Room at our winery in Amydeon has opened its doors, creating a second KIR-YIANNI destination for wine enthusiasts. The goal remains solid:  to offer outstanding wine-related experiences, promoting a sense of place, local history and traditions, and most importantly to champion and support a sustainable green tourism flow to the region.  

ARCTUROS