Kir-Yianni was established in 1997 by Yiannis Boutaris, one of the leading figures in the Greek wine industry. Kir-Yianni, “Sir John” in Greek, is best known for producing premium Xinomavro from the slopes of Mt. Vermio in Northwestern Greece. The winery is focused on producing premium wines with authentic character which also appeal to the modern wine consumer.

Today, Stellios Boutaris, son of Yiannis, actively manages the winery and their two 30+ year-old estate vineyards located in Naoussa and Amyndeon. Combined, the vineyards stretch over 160 acres and range in elevation from 1,000 to 2,200 feet.

The Naoussa vineyard is located in Yiannakohori, the highest point in the viticultural zone, and is home to all the Kir-Yianni red varietals (Xinomavro, Syrah, Merlot and Cabernet Sauvignon). The vines are planted in 40 different blocks based on their different soil properties. The Amyndeon vineyard is located in one of the most promising Greek winemaking regions. This smaller of the two vineyards is home to the winery’s white varietals – Sauvignon Blanc, Assyrtiko, Roditis, Malagouzia, etc.

100% Xinomavro sourced from Amyndeon, across the mountains from Kir-Yianni’s home base of Naoussa and a historical source for high-acid grapes for rosé. This is fermented to an irresistible 17 grams or so per liter of residual sugar before a Charmat-method secondary fermentation that comes out to a creamy 3.5 atmospheres of pressure.

An intense mousse and a bright cherry color, pronounced aromas of ripe strawberry and cherry and an elegant acidity adding freshness while pairing harmoniously with the discrete presence of sugars create a wine that is at the same time dynamic and balanced.

Excellent pairing with Mediterranean cuisine, spicy dishes of the Asian cuisine and oily fishes. It can also be enjoyed on its own as an aperitif or after a meal.

Arianna Occhipinti was 22 years old when she finished her wine studies in Milan and returned to Sicily to revolutionise the wine scene with her wines, which are created out of a respect for the land and the vineyard. She has winegrowing in her blood, she is the niece of Guiusto Occhipinti, winemaker and director of L'Azienda COS, and works all of her vineyards according to the principles of biodynamics taking a non-interventionist approach in the winery in order to allow the wine to find its own path.

Occhipinti SP68 Rosso takes its name from the Strada Provinciale 68, the road that passes right next to the Arianna Occhipinti winery, and comes from plots that are located 280 metres above sea level, composed of red sand and limestone soils.

The vineyard is cultivated organically. The grapes are harvested manually. The must macerates for 15 days with the skins, and ferments with its native yeasts. The wine remains for 6 months in cement tanks and one month in the bottle, without filtering.

"The name of a road, for a wine that is a journey", is how Arianna Occhipinti describes her white and red wines in the SP68 range; wines that are made as a kind of tribute to all the winemakers that have travelled along this road for three thousand years, first with their amphoras and later with their barrels, transporting the fruit of their labour, their fatigues and their joys, and the aromas of their land. This road was used by generations of farmers to transport their own wine to the coast.

“Everything began fifteen years ago in the ”Fossa di Lupo” area. A place where the land in the evening becomes redish and is brushed by the Ibleian winds and leans on one side of a road: the County Road 68. A county road like many others, but with a special past. It was once a stone narrow path; three thousand years ago it connected Gela to Kamarina, it travelled- as it still does - through the Cerasuolo di Vittoria roads, hills, and from Caltagirone continued to Catania and Lentini. There, squeezed between heaven and earth, that road also marked my destiny. In the first hectare of land next to my palmento, in Fossa di Lupo District, others followed. The firm grew into the Bombolieri, Pettineo and Bastonaca Districts, Yet, everything is still the same as in the first year. Bombolieri is also located on the County Road 68. The vineyard here enlarges and it stoops onto the limestone base of the area, the vineyards are twenty years old if not more, and the court on which the wineries raise themselves is able to trap all the strength of the Ibleian sun. Nowhere else I can feel to have been walking on a coherent road. Never as in Bombolieri I can feel that I'm carrying with me past and future at the same time. It was the oldest wine route ever documented. That road was used by generations of farmers to bring their own wine to the coast.- Arianna Occhipinti

Dark ruby. Archetypal Frappato aromas that are pungently floral and bright, complicated by hints of dried herbs and spicy red berries. Then fresh, bright and lovely, with blackberry, raspberry and delicate herb flavors that are very complex and multilayered.

Perfect for leftover turkey dinner.... Or go with braised meats and rice, roasts with root veggies and beans. 

Rejón is the name of the most prominent vineyard of Tempranillo at Bodegas Tridente. Located in the town of El Pego, within Toro’s appellation, the 130 year old vines are planted in sandy soil with a copious top layer of gravel. The low yielding vines equate to limited production with the objective to retain the typicity of the indigenous varietal coming from this unique terrior. The grapes are carefully hand-picked in small, 15kg baskets, fermented in small vats and moved to 225 liter French oak barrels to mature before bottling.

93 points Wine Spectator: This 100% Tempranillo is dense but focused, with ripe blackberry and currant flavors backed by cocoa and espresso notes. The firm tannins are well-integrated, while balsamic acidity keeps it balanced. It’s heady and full-flavored, with a lively combination of fruit and savory notes.

This red is dense but focused, with ripe blackberry and currant fl­avors backed by cocoa and espresso notes. The tannins are well-integrated, while balsamic acidity keeps this focused. Heady, with a balance of fruit and savory notes. Tempranillo. Drink now through 2030. 450 cases made

One of the most classic pairings with Tempranillo is lamb. Roasted lamb, grilled lamb, lamb chops, lamb burgers…..basically anything with lamb! If lamb isn’t your thing, try a slow roasted pork shoulder and street tacos.