On the occasion of the International Xinomavro Day on November 1st, we host for one week the views of oenologists, winemakers and tourism people from the four PDO wine growing regions. Naoussa, Goumenissa, Amyndeon and Rapsani.

 Vasilis Vaimakis

Xinomavro Amyndeon is a multi-dynamic variety with high acidity, multi-talented and perhaps the most extensive variety in Greece. Its structure is helped firstly by the soil of Amyndeon, because it is very well drained and has a lot of calcium, which has not been leached. Secondly and most importantly, temperatures in summer do not rise too high. The climate is influenced by the lakes rather than the altitude and it is on a closed plateau. I think these two are the main characteristics that affect its quality compared to Naoussa. The characteristic difference between the two is the quality of the tannins of one region compared to the other. The tannins of Xinomavro Amyndeon "soften" very quickly from the first year, even if the wine has not been put in barrel, whereas the tannins of Xinomavro Naoussa need much more time. The aromas of Amyndeon Xinomavro are similar to those of blackcurrant, while in Naoussa Xinomavro the dominant flavour is that of sun-dried tomato.