KALI RIZA - Dry Red Wine - PDO Amyndeon - Vintage : 2019

Kali Riza (Good Root) is the Kir-Yianni Xinomavro from Amyndeon old vines. Kir-Yianni’s presence in the area counts for decades and the necessity was there to create a Xinomavro, that expresses the cold, mountainous terroir. Kali Riza was launched in 2009, while in 2013 it changed label and bottle form to pair with Ramnista, Kir-Yianni’s Xinomavro from Naoussa.

Food Pairing : Meat and dishes with red sauces, dishes based mushrooms as well as peppery cheeses. Serve Temp 16 - 18 °C

Varieties : Varieties : Xinomavro 100%

Ageing : 8-10 years

Cellaring : The wine is aged for 12 months in 3-year- old French oak barrels, plus further ageing for 12 months in the bottle before released in the market

Origin : Selected contracted vineyards of the area of Agios Panteleimon, in the PDO zone of Amyndeon, Northwestern Greece

Alcohol : 13.5%

pH : 3.39

Titratable acidity: 6.3 g/l

Residual sugar : 1.7 g/L

Viticulture : The grapes are sourced from the viticultural zone of Agios Panteleimon within the Amyndeon appellation in Florina, Northwestern Greece. The high altitude (700m) and the poor sandy soils of the area lead to the production of wines displaying finesse and a rare aromatic character. The four surrounding lakes that act as a buffer zone create perfect weather conditions for the cultivation of Xinomavro, more temperate than expected in this continental climate. The grapes come from 60-year-old vines, yielding no more than 6000kg/ha. The selection of the vineyards was based on their soil, and the vines’ health and capacity to reach full maturity.

Winemaking : The grapes are carefully selected on harvest depending on their phenolic ripeness. Upon delivery at the winery, they are chilled at a temperature of 8-10°C. After destemming, the grapes are crushed and left to cold soak for 6 days at 10°C, a process aiming to the extraction of more color and aromas. The alcoholicfermentation lasts 2 weeks and is followed by 1 week of post-fermentation maceration. After this period, the wine is transferred to the barrels, were it is left to mature for 12 months. During this time, the wine undergoes malolactic fermentation while it is gently stirred on its lees. Finally, the wine is bottled and left to mature for 1 additional year before released in the market.