Dry Red 
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Winemaker's Note
On the nose, a complex aromatic profile unfolds, dominated by red fruit aromas and delicate floral notes, framed by hints of tomato leaf and subtle oak nuances. On the palate, the aromatic character follows through with consistency, while the vibrant acidity adds freshness and structure. The quality and texture of the tannins—present yet refined—reflect the contribution of old vines and the strict selection of the finest vineyard blocks. A wine standing out for its elegance, with a long finish and significant ageing potential.
Varieties
Xinomavro 100%
Origin
PDO Amyndeon
Food Pairing
Pairs ideally with meat cooked in red sauce, wild mushroom risotto, stuffed peppers with cheese or ground beef, meat pies, grilled cheese Red with bronze hues, a colour typical for the Xinomavro sourced from Amyndeon.
Analytical Data
The year turned out to be a late vintage due to the cooler than usual spring. The higher rainfall was balanced out by the favorable temperatures and the vigilance of our vineyard team, helping protect the vines from disease pressure. Towards the end of summer, the notable diurnal temperature range contributed to the concentration of sugars and anthocyanins in the grapes. Furthermore, the mild conditions in September and October resulted in the slow, full ripening. Harvest on the selected parcels for KALI RIZA started on 14 October 2023 - almost 10-12 days earlier than average. The handpicked grapes were of high quality.
This wine is a unique viticulture passion project aimed at tracking down, preserving and reviving old Xinomavro vines in the PDO region of Amyndeon. A dedicated effort by our team of viticulturists for over 20 years now, standing by small growers, supporting them with know-how all-year-round, giving them incentive to pass on this precious legacy to next generations. Each vintage is produced from a “pool” of selected parcels that meet the criteria of age of the plants (40 – 60 years), mindful vine growing and quality, while the quest for future vintages and new vine parcel discoveries never ceases.
Rigorous grape sorting on conveyor belt. The grapes are cooled at 8-10°C. Destemming, crushing and skin-contact for 6 days at 10°C. Fermentation for 2 weeks and post-fermentation maceration for 7 days, before starting the ritual of the final blend between the selected parcels. Maturation in French oak barrels of 3rd and 4th use for 12 months with mild stirring (bâtonnage) from time to time. The wine stays in the cellar for a year before market release.
