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 and old vineyards, dating from before phyloxera decimated most European vines in the late 19th century, can still be found. The region is a high-altitude plateau (550 to 750 m above sea level) on poor sandy and loam soils resting on limestone bedrock. The continental climate, with very cold winters and hot summers, is tempered by mountain lakes. These are ideal growing conditions for prime grapes to grow, namely if hailing from those historical old vines.

It’s from one of these prime plots that Kir-Yianni source the Xinomavro grapes for their Kali Riza. The juice is then fermented and aged in oak barrels where it ages for 14 months. It then rests in bottle for another year before being released to market.


What’s in the glass: An outstanding yet uncomplicated expression of Xinomavro that shows all of the variety’s trademark aromas and flavours entwined with an elegant oak influence. Pronounced and elegant aromas of wild strawberry, sour cherry, dried thyme and tobacco leaf. Broad and soft palate with fine-grained tannins and a vibrant acidity that gives the wine a pleasing freshness. Lingering flavours of cherry jam and dried herbs. Elegant, supple and fresh.



Producer: Kir-Yianni

Grape Variety: 100% Xinomavro (old vines)

Region/Appellation: Florina, Amyndeo PDO, NW Greece

Alcohol content: 13.5% ABV

Body: Medium

Current vintage: 2017

Ideal serving temperature: 15ºC

Drinking window: Drink now or cellar for another year. 

Pairs perfectly with: Stuffed peppers, meat or mushroom pies, lamb chops.