Dry Red 
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Winemaker's Note
Deep red color with purple hues. Complex nose with aromatic layers of ripe strawberry and violet, as well as vanilla and chocolate. Syrah adds a sweet spicy and peppery character and prolongs the aftertaste. The intense acidity adds zing to the rich, concentrated body. Flavor intensity and robust structure. Long ageing potential.
Varieties
Xinomavro 87%, Syrah 13%
Origin
PGI Imathia
Food Pairing
A rich wine with concentrated aromas, perfect pairing for food with intense flavours.
Analytical Data
2019 was considered a great vintage. The cold winter, the notably rainy spring and the long dry summer days were followed by 2 months (August and September) with ideal mild conditions and significant temperature difference between day and night. For further quality enhancement, green harvesting was implemented.
Harvest: By hand with strict selection at the beginning of September for Syrah and end of October for Xinomavro.
DIAPOROS is visionary exploration of Xinomavro finesse, based on selected vines from one of the highest quality blocks at KIR-YIANNI Estate’s vineyard in Naoussa. Block #5 stands out for its morphology and location -steep slope while reaching points of the highest altitude (230-240 meters) of the Estate- and produces Xinomavros of top quality. The splash of Syrah comes from the older vines of the variety grown on the vineyard, again displaying remarkable quality features.
Xinomavro Block: #5
Planting year: 1972
Exposure: SE
Slope: 5-16%
Pruning system: Double Cordon
Density (plants/ha): 4,000
Soil: Sandy clay loam
Soil pH: 7.1
Syrah Block #1 & #2
Planting year: 1987
Exposure: N
Slope: 5-8%
Pruning system: Double Cordon
Density (plants/ha): 4,170
Soil: Clay calcareous
Soil pH: 7.1 & 7.9
Rigorous grape sorting on conveyor belt for each grape after harvest (almost 60 days apart).
For Xinomavro: Cold soaking for 7 days at a temperature of 8-10°C. Fermentation with pigeage for 10-15 days in open French oak vats (5 tons) at 20-26°C. The temperature is s preserved during the post-fermentation maceration (10-12 days). Malolactic fermentation in new French oak barrels. Maturation for 18 months in French oak barrels (228 lt) of 1st, 2nd and 3rd use.
For Syrah: Cold soaking at low temperatures for 5-7 days. Fermentation at 22-24°C. Malolactic fermentation in French oak barrels. Maturation in French oak barrels of 225 liters (20% first use) for 14 months. After the maturation period, the wine is transferred to stainless steel tanks. When the maturation period of Xinomavro is completed the two varieties are blended in the barrels of Xinomavro.
