2016 Kir-Yianni 'Paranga' White, Roditis-Malagousia, Amynteo

Kir-Yianni Estate


  • Kir-Yianni 'Paranga' White, Roditis-Malagousia, Amynteo
  • Kir-Yianni 'Paranga' White, Roditis-Malagousia, Amynteo - front label
  • Kir-Yianni 'Paranga' White, Roditis-Malagousia, Amynteo - back label

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Label Description Label Description-Classification
Dry White, Green and Flinty, Vintage 2016, PGI Macedonia, Grape Varieties Roditis 80% - Malagousia 20%, Alc.11.6% by Vol., Ageing potential 2-3 years, Production: 350.000 bottles, Bottle Size: 750ml, Closure type: Screw cap.
Awards-Tasting reviews Awards-Tasting reviews
2017, 86 points, Decanter World Wine Awards, Vintage 2016.
2016, Silver, Sommelier Wine Awards, Vintage 2014.
2015, Bronze, TEXSOM International Wine Awards, Vintage 2014.
Organoleptic Organoleptic
Green-yellow colour. Muscat aromas of jasmine, white peach and apricot, typical of Malagousia, are pleasantly balanced by the freshness of a mountainous Roditis adding a crispy acidity and zest to the final blend. The lingering fruity aftertaste underpins the intense flavour and highlights a wine with an enchanting character.
Food pairing Food pairing
Can be enjoyed all year round, on its own as an aperitif, or paired with salads, seafood and light snacks. Served at 8 - 10 °C.
Origin Origin
The viticultural zone of Amynteo, Florina, Northwestern Greece. Altitude: 600m. Soil: sandy. Harvest: Middle of September. Yield: 40-45 hl/ha.
Age of vines: 40 years (average).
Agriculture: Sustainable.
Vinification Vinification
Fermentation at temperatures from 16 to 18 °C in stainless steel tanks and ageing 'sur lie' for 3-5 months with regular batonnage.
Acidity: 4.9 g/L TA, pH: 3.36, Residual sugar: 1.1 g/L.

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