Sparkling Greek wine, fragrant with apricot and peach
Kir-Yianni was founded in 1997 by Yiannis Boutaris, one of the leading figures in the Greek wine industry, when he left the Boutari Wine Group, the premium family wine company that his grandfather established in 1879. Today, Stellios Boutaris, member of the fifth generation of winemakers, leads Kir-Yianni into the next phase of its history, by dynamically exploiting the cornerstones of the Kir-Yianni philosophy: desire for innovation, respect for tradition and true knowledge of the wine, from the grape to the end consumer.
What started in 1997 as a fresh expression of Greek wine is now one of the most progressive wineries in the country. Research and development programmes dedicated to unlocking the potential of Xinomavro, the local grape variety, are given the kind of focus Catena have done with Malbec
The must is composed entirely of grapes carefully selected during the harvest on the basis of their content in sugars, phenols and acidity. After delivery at the winery, and before the press, the grapes are chilled at 11-14 °C. Three pressings take place, of which the second one is used for the production of Paranga Sparkling. The first fermentation is carried out using the traditional method. Then the wine is transferred to the tanks for the second fermentation, during which the bubbles are formed. The wine will stay on its lees for 5 months on its lees and then for 5 additional months in the bottle.
The grapes are sourced from the viticultural zone of Agios Panteleimon within the Amyndeon appellation in Florina, Northwestern Greece. The high altitude (600m) 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 selected for Paranga are suitable for the production of sparkling wine, taking into account factors such as alcohol potential and acidity.
Tasting Note: Sparkling Greek wine, fragrant with apricot and peach, with added complexity from the Xinomavro grape (sometimes called Greece's Pinot Noir) and a lingering perfume of flowers.
Critics: Jancis Robinson 16.3/20 (average producer score)