How does a grape become wine? Taste your way through the process!
Harvest is under way at our estates in Naoussa and Amyndeon. Grapes are coming into the winery, fermentation has begun and September gives visitors a chance to see – and taste – what normally happens behind the scenes. Our “From Vine to Glass” tasting follows four stages of the process: fresh grapes, must, fermenting must and finished wine.
Two destinations, two terroirs, two varieties
From mid-September, the tasting is available at both estates, with a different variety at each destination.
Naoussa| Xinomavro
From 17 September
In Naoussa, the focus is on Xinomavro, a variety closely tied to both the region and the history of Kir-Yianni. We start with grapes freshly picked from the vineyard, followed by the must and then the same juice during fermentation. The tasting ends with a glass of Naoussa Cuvée Villages.
Did you know?
In the late 1960s, the vineyards of Naoussa were still recovering from the damage caused by phylloxera. At the time, many growers in the area sold their grapes rather than producing wine themselves. Yiannis Boutaris began planting Xinomavro in Yianakohori, on the land where the Kir-Yianni estate stands today. His decision also encouraged other local growers to invest again in the variety and helped bring new activity to the Naoussa wine region.
Amyndeon| Assyrtiko
From 14 September
In Amyndeon, the spotlight is on Assyrtiko, a variety that takes on a distinctive character in the region’s cool continental climate and high-altitude vineyards. From freshly picked grapes and fermenting must to the finished wine, we follow Assyrtiko through the different stages of its journey, ending with its contemporary expression in ASSYRTIKO THE NORTH.
Did you know?
Yiannis Boutaris began planting white varieties in Amyndeon in 1989, at a time when the area was mainly associated with Xinomavro. Those early plantings opened up another side of Amyndeon’s potential. Today, white varieties form an important part of the region’s vineyards, with Assyrtiko among those that have adapted particularly well to its high altitude and cool climate.
The tasting is accompanied by a selection of local cheeses.
– Price: €25.00 /person
– For children: grape and grape must tasting is complimentary.
Information & reservations
Ms Elpida Palamida:
Τ: 2332051100 (ext. 100 & 125) – Κ: 6938250088 – Ε: epalamida@kiryianni.gr
Information & reservations
Τ: 2386061185 – Ε: amyndeon@kiryianni.gr
THROUGHOUT SEPTEMBER
Thursday to Sunday
FOOD & WINE PAIRINGS & ‘Α LA CARTE DINING
Our Food & Wine Pairings continue throughout September. Choose from our 4 or 5-course menus and discover how the right wine can bring a dish to life. Vegetarian and vegan menus are also available on request.
– Menu €45 /person
– Μenu €55 /person
– Μenu €70 /person
On Wednesdays, our dishes are also available à la carte, so you can pair them with a glass or bottle of your choice.
Sunday 27 September
To celebrate World Tourism Day, we start with a guided tour of BIBON, Greece’s first Wine Library, in the heart of Naoussa. We then make our way to Ktima Kir-Yianni, where a picnic basket prepared by our award-winning kitchen awaits, along with a bottle of wine of your choice. All that remains is to find a spot overlooking the Xinomavro vineyards and enjoy.
***********************************************************************
GOOD TO KNOW
Advance booking and prepayment are required for all menus.
Kitchen last call 16:30
Information & reservations
Ms Elpida Palamida:
Τ: 2332051100 (ext. 100 & 125) – Κ: 6938250088 – Ε: epalamida@kiryianni.gr
OPENING HOURS
Daily 11:00 – 18:00 (kitchen last call 16:30)
Closed on Mondays
On-site Parking / Accessible facilities
Find all available tasting experiences here
***********************************************************************
GOOD TO KNOW
All events must be booked and paid for in advance.
Information & reservations
T: 23860 61185
E: amyndeon@kiryianni.gr
OPENING HOURS
Daily 11:00 – 18:00
Closed on Mondays
On-site Parking / Accessible facilities
