wine still
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Kir-Yianni Ramnista Naoussa
Naoussa PDO, Greece
About this product
Ramnista is Kir-Yianni's flagship Naoussa PDO — 100% Xinomavro from the estate's old-vine plots aged 18 months in French oak. Xinomavro's combination of Nebbiolo-like tannin and acidity, with a distinctive cherry-tomato-olive character, makes it one of the world's most fascinating indigenous red varieties. Ramnista is best with 8-15 years aging.
The deductive profile Library
appearancegarnet, pale-medium depth (lighter than expected)
nosedried cherry, tomato leaf, olive, tobacco, dried rose, black pepper
palatehigh acidity, high tannin, complex savory-fruit, long finish
signaturecherry-tomato-olive = Xinomavro's unique aromatic fingerprint
blind cluesif it smells like Nebbiolo but with tomato-olive = Xinomavro (Greece)
Service
agingoptimal 8-20 years
decanting2 hours for young vintages
temperature16-17C
Open The Library to see this section in full.
Open The LibraryThe quality ladder Library
Naoussa PDO flagship — old-vine Xinomavro
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Open The LibraryTasting profile
dried cherry, tomato leaf, olive, tobacco, dried rose, black pepper
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Pairings
complement
game
Ramnista Xinomavro's tannic acidity bridges the stifado's sweet-spice braised rabbit; a classic northern Greek pairing
classic
main
complement
meat_poultry
Xinomavro's Nebbiolo-like tannins and acid structure are designed for slow-cooked lamb; the kleftiko's herb-parchment aromas bridge the wine's dried rose and leather character
classic
main
complement
meat_poultry
Stifado's cinnamon-clove-beef reduction creates an aromatic bridge to Xinomavro's complex dried fruit and spice; the onion's sweetness softens the wine's firm tannins
classic
main
complement
wagyu_premium_protein
Greek stifado (sweet-spiced braise with cinnamon and pearl onions) is an excellent pairing for Kir-Yianni Ramnista Xinomavro. The wine's cherry-tomato character resonates with the tomato-spice sauce; Xinomavro's high acidity cuts through the braised meat richness.
classic
main
complement
pasta_grain
Xinomavro's tomato skin note (a distinctive characteristic of the variety) resonates with pastitsio's tomato-meat sauce; the béchamel's fat softens the wine's firm tannins
classic
main
complement
beef
Kir-Yianni Ramnista's Xinomavro tannin and acid structure is built for Greek lamb; the charcoal bridges the mineral
classic
main
complement
food
Ramnista's Xinomavro acid and tannin structure bridges the stuffed vegetable's herbed rice; a Naoussa tradition
classic
main
complement
charcuterie_cheese
Kefalograviera's hard, salty-nutty character from the Greek mountains bridges with Ramnista's tar-rose structure; the olives' brine echoes the wine's saline minerality
established
cheese