Xinomavro Nature

This is one of the ten expressions that this winemaker, a disciple of the late Assyrtiko, manages to extract from the Xinomavro (he has more than ten!) that he cultivates in his old vineyards. The vines are over 53 years old and grow on the outskirts of Trilofos, a village in the south of the denomination about 40 km from the coast. The terrain, at an altitude of about 200 metres, consists mainly of limestone soils that are cooled both by the air coming down from Mount Vermio and by sea breezes. Both elements are key, because they delay the ripening of the grapes and harvest.
The work cannot be postponed beyond October, when it is time to harvest the grapes by hand. This final step before the winery respects the philosophy followed during the rest of the year as much as possible, a philosophy which is always based on biodynamics and respectful agriculture (which is achieved by supporting the biodiversity in the vineyard). It is not uncommon to come across grapes, goats and other small animals in the Apostolos Thymiopoulos vineyards.
Of all the grapes harvested, only 50% of the bunches are destemmed, the rest going directly into the tanks. Fermentation begins here with native yeasts, without adding any sulphites. Once this process is finished, Thymiopoulos Xinomavro Nature undergoes a 30-day maceration, where colour and aromas are extracted. Finally, Thymiopoulos Xinomavro Nature spends six months in used French oak barrels before bottling. Undoubtedly, the perfect opportunity to test Xinomavro at its best.

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