Yiannis Boutaris left his family’s company, the premium and longstanding Boutaris Wine Group, to found Kitma Kir-Yianni in 1997. His goals were to combine the knowhow received from his father and grandfather with a modern outlook, and produce a range of wines with equal respect for tradition and innovation.

His venture actually started earlier, when in 1968 he purchased 50 hectares at the heart of Naoussa. His efforts to replant the local grape, Xinomavro, pioneered the appellation’s revival and gave the indigenous grape variety a new and deserved recognition.

Yiannis then expanded his project to the underestimated and often overlooked Amyndeo region, where winemaking also has an equally deep-rooted tradition.


For the Paranga wines, Kir-Yianni sources grapes from a collection of vineyards that sit at 600m above sea level on poor sandy soils. This means they have naturally low yields and the fruit is therefore concentrated and rich. Amyndeo’s unique mild mesoclimate, with cold winters, warm summers and the tempering influence of four lakes, provides ideal growing conditions for grapes with complex and rich aromas, at balanced alcohol levels.

This Paranga Red is a generous but balanced blend of two international varieties, Merlot and Syrah, and local Xinomavro. It is simply fermented in stainless steel and intended as an early-drinking everyday wine with enough complexity and depth.


What’s in the glass: Paranga red combines the trademark character of each of the grapes it is made from: Merlot’s suppleness and generosity of fruit; Syrah’s spicy edge; Xinomavro’s savoury lift. This inviting combination is easily perceptible on the nose, with aromas of blackcurrant and blueberry topped by black pepper, clove and black olive. The palate is lean, with firm tannins, pleasing acidity and lovely herbal aromas of dried oregano and thyme.


Producer: Kir-Yianni

Grape Variety: 50% Merlot, 25% Xinomavro and 25% Syrah

Region/Appellation: Macedonia PGI, NW Greece

Alcohol content: 13.7% ABV

Body: Medium

Current vintage: 2019

Ideal serving temperature: 15/16ºC

Drinking window: Drink within a year of release.

Pairs perfectly with: Mezze, chicken stew, mushroom pie.