Philosophy & Practices


Balancing between the hundred-year long family tradition and the use of new, innovative techniques in winemaking, our aim in Kir-Yianni is to produce wines that appeal to the taste of the modern consumer reflecting the potential of the Greek vineyard and of its indigenous varieties, such as the noble red Xinomavro.

Our activities are entirely based on the principles of integrated farming. This is a management decision based on a concern to protect the environment as a valuable component of a civilization that is now under threat. Moreover, the integrated farming can ensure the production of high-quality products in Ktima Kir-Yianni.

Proper care in the vineyard, strict selection on the vine and in the cellar, microvinification and meticulous blending form the core of our practices and endow Kir-Yianni wines with typicity, aging potential and a consistent quality from vintage to vintage.



Winemaking starts in the vineyard. Each part of Ktima Kir-Yianni is harvested separately, two or three times depending on the ripeness of the grapes, which are then transferred to the winery, for a second stage of selection on the double sorting table.

By harvesting and treating each vineyard block separately, our aim is to give prominence to the distinct character of the grapes coming from different parts of Ktima and to create wines that reflect the distinct qualities of their terroir. These wines will mature in different types of oak barrels, which are carefully selected according to their origin, capacity, burning or size of pores, in order to highlight the particular character of each block.

The last stage of the winemaking process is the meticulous blending of the special expressions produced from different vineyards. Our commitment is to produce wines showing balance between their different components, consistency from vintage to vintage and long aging potential.