Kir-Yianni Amyndeon Assyrtiko is a surprisingly mild Assyrtiko. It has the mineral, talc, olive notes. But not being from Santorini, it doesn’t have the aggressively dry, briney characters. Soft mouthfeel and therefore very drinkable. Kir-Yianni Amyndeon Assyrtiko is best young and fresh. It will pair with baked fish and olives.
The Kir-Yianni company was founded in 1997 by Yiannis Boutaris. Based in Naoussa and Amyndeon, on both sides of mount Vermion in Northwestern Greece. With vineyards in Naoussa and Amyndeon planted to native and international varieties, they have scope to make some truly amazing wines. Their best is by far the Xinomavro based reds.
The vine growing zone of the PDO Amyndeon is located in the southeastern part of the Florina. Τhe plateau of Amyndeon, lies between the two lakes metaphorically embraced by the mountains Vermion, Vitsi, and Voras. PDO Amyndeon zone, officially recognized in 1972. But is one of the most important wine-growing regions of Greece, where the viticulture dates back to antiquity.
The dominant variety of the vineyards in Santorini. Assyrtiko is an indigenous variety. Grown since antiquity and is in complete harmony with the harsh conditions of the island. Mineral, briney at first with pronounced acidity. Once you get past the initial shock, the flavours evolve and become quite charming. It is certainly enhanced with a complementary food pairing.
The Northernmost part of Greece that survived war, phylloxera and emigration to now be thriving. PDO Naoussa makes possibly the best wines in Greece from Xinomavro. The whites of Epanomi PGI and Sparkling wines of Amyntaio PDO and Florina PGI are worth a mention too.