2016 Kir-Yianni 'Akakies' Rosé, Xinomavro, Amynteo

Kir-Yianni Estate


  • Kir-Yianni 'Akakies' Rosé, Xinomavro, Amynteo
  • Kir-Yianni 'Akakies' Rosé, Xinomavro, Amynteo - front label
  • Kir-Yianni 'Akakies' Rosé, Xinomavro, Amynteo - flavour profile

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Label Description Label Description-Classification
Dry Rosé, Rich and fruity, Vintage 2016, PDO Amynteo, Grape Variety Xinomavro, Alc. 12.7% by Vol., Ageing potential 1-2 years, Production 160.000 bottles, Bottle Size 750ml, Closure type: Synthetic/Plastic.
Awards-Tasting reviews Awards-Tasting reviews
2016, 88 points, Decanter World Wine Awards UK, Vintage 2015.
2016, Silver, TEXSOM International Wine Awards, Vintage 2015.
2016, 88 points, Wine & Spirits Magazine, Vintage 2015.
Organoleptic Organoleptic
The colour is a vivid rose with violet nuances. Fresh, vibrant and ripe with strawberry fruit, cleaning acidity and a moderate, sandy-flinty finish.
Food pairing Food pairing
It can be enjoyed alone as an aperitif or matched perfectly with roasted chicken and vegetarian dishes of the Mediterranean or Asian cuisine.
Origin Origin
The viticultural zone of  Amynteo, Florina, Northwestern Greece. Altitude: 700m. Soil: sandy.
Harvest: Early October. Yield: 40 hl/ha.
Age of vines: 30-35 years (average).
Agriculture: Sustainable.
Vinification Vinification
Akakies is the final blend of two winemaking techniques: 90% of the must comes from skin contact and 10% from the 'saignée' of grapes fermenting for red wine. Grapes are kept at a temperature between 11 and 14 ºC. After destemming and crushing, skin contact takes place under a CO2 atmosphere to avoid oxidisation for 24 to 48 hours depending on the grape quality. After fermentation, the wine is aged on its lees for 3 months with frequent lees stirring in order to soften the natural acidity and give the wine an opulent character. Acidity: 5.3 g/L TA, pH: 3.33, Residual sugar: 1.9 g/L.

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