Kir-Yianni was founded in 1997 by Yiannis Boutaris after he left his family’s historic Boutari Wine Group. A visionary winemaker, Yiannis played a key role in the revival of Greek wine. The estate has championed indigenous varieties long before they gained international acclaim and has been instrumental in defining the potential of the native red Xinomavro.
Today, Kir-Yianni is led by Yiannis’ son, fifth-generation winemaker Stellios Boutaris, who has strengthened Kir-Yianni’s modern reputation through a clear focus on sustainability, site-specific winemaking and continuous research and development.
Varieties are selected based on high natural acidity, lower sugar levels and optimal phenolic ripeness, key criteria for this sparkling blend. The grapes undergo a 12-hour pre-cooling period prior to pressing. The fermented base wine is then transferred to a pressure tank for second fermentation, where it remains in contact with its lees for five months. Following bottling, the wine is aged for a further five months before release.
Clear, pale lemon in colour with a lively, frothy mousse. The nose is vibrant and expressive, showing varietal aromas of peach and apricot alongside enticing floral notes. The palate is refreshing and crisp, with a well-defined backbone and an invigorating, fruit-driven finish.
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