All Vintages

Winemaker's Note

Intense aromas of white fruit jam, dried apricots and wax make up the enchanting character of a sweet late-harvest wine. The intense acidity balances with the sweetness adding elegance to the wine’s lush character, underlined by a lingering fruity aftertaste.


Gewürztraminer 50%, Malagousia 50%




20 years


18 months in new French oak barrels


Selected vineyard blocks of Kir-Yianni estate in Samaropetra

Analytical Data

Alcohol:  14.1% abv
pH:  3.39
Titratable acidity:  5.5 g/lit
Volatile acidity:  0.58 g/lit
Residual sugar:  81.4 g/lit
Phenolic index:  n/a
Color intensity:  n/a
Free/Total sulfites:  n/a

In the area of Amyndeon, the climate is mildly continental, featuring cold winters, wide diurnal temperature variation and an average yearly temperature of 13 οC. However, the lakes scattering the area temper the extremities of the climate creating milder conditions. Between two of those lakes, Vegoritis and Petron, stands the hill of Samaropetra. On its slopes lie the vineyards of Kir-Yianni, where Gewürztraminer and Malagousia are sourced from. The areas climate, the soil’s sandy-clay composition and the up to 20% slope create ideal conditions for the growing of white grape varieties with intense aromas and high acidity.

The grapes are covered with nets for their protection from the birds and stay of the vines until early December, when harvest starts. The aim is to create a late harvest wine. As soon as they are delivered to the winery, the grapes are gently pressed in a vertical wine press (strofylia). The juice stays overnight in order to be cleared through static debourbage and then is transferred to new oak barrels for fermentation under controlled temperature conditions. After the end of fermentation, which lasts about one month, the wine matures in new oak barrels for about 18 months.