Brettos

Category: Dry red

Classification: Vin de Pays d'Imathia

Production: 87.652 bottles

Origin: Block selection within the private vineyards at Yianakohori, North Greece

Grape varieties: Xinomavro 40%, Merlot 60%

Cellaring: 12 months in 225lit French and American barriques plus a minimum of 6 more months in bottle prior to release

Ageing potential: 10-12 years

Analytical Data
Alcohol: 14.4%
pH: 3.42
Titratable acidity: 6.3 g/L
Volatile acidity: 0.65 g/L
Residual sugar: 3.8 g/L
Phenolic index: 64
Color intensity: 9.5/0.74
Free/Total sulfites: 17/61 ppm

Their main goal with their “Estate” blend is to attain balance between fruit, acidity, and ripeness of tannins. As an original combination of the cosmopolitan Merlot with the “noble” indigenous grape variety, Xinomavro, Kir-Yianni Estate is distinguished by its harmony. A very good year in 2007 led to full ripeness resulting in a full body with phenolic richness. The “Estate’s”discrete acidity highlights the complex aromas and the lasting aftertaste. It is ready to be enjoyed upon release, but will also age gracefully as the red-fruit bouquet shall evolve secondary characteristics, like dried tomato, cigar-box.

Viticulture
The vineyards have an overall southeast exposure at an altitude of 280-330 m. The estate is divided in thirty distinct parcels of different microclimate, which is a function of varying orientation, inclination, and soil type. Silt, loam, and clay are found in equal proportion. Rainfall is abundant during the winter months, but summers are so dry that minimal drip irrigation is applied to prevent heat damage. The density of the vines ranges from 3.500 to 4.000 per hectare and the average crop yield is maintained below 2.5 kg per vine. A parcel of 1 ha is planted with various local Greek varieties for experimental reasons.

Winemaking
The grapes are handpicked and placed at a sorting table before destemming. After a five-day cold prefermantion at 8-10° C, the must undergoes a 12-15 day vinification at controlled temperatures. During postfermentation warm temeratures are applied, followed by malolactic fermentation in new 225 l french barrels. In early January the new wine is put into two and three year old barrels for further aging. After about a year the wine is bottled for further aging before released into the market. The winemaker's main objective is to achieve balance between the fruit, the acidity and the high but ripe tanins of the wine.

The KIR-YIANNI company was founded in 1997 by Yiannis Boutaris. Based in Naoussa and Amyndeon, on both sides of mount Vermion in Northwestern Greece, the winery carries on a long history of family tradition, focusing on the production of premium wines with authentic character, and appealing to the modern consumers.

Selection is the keyword: Each part of the vineyard at Kir-Yianni estate is harvested separately, two or three times, based on phenolic ripeness. The grapes are then brought to the sorting table, for the final selection. After 2009, a second sorting table was added after the destemming, for a berry by berry selection. A similar selection process takes place during wine-making and ageing, in order to ensure that only the best is bottled. Kir-Yianni is in constant experimentation regarding the quality and type of oak (origin, capacity, burning, size of pores) used in the barrels.

The main aim is always the creation of wines of a special character: Rich but refined aroma, acidity to provide body and ageing potential, perfect balance in the mouth and ease of combination with various dishes constitute the distinct style of Kir-Yianni wines, which makes them truly appealing for the modern consumer.
"Good wines are made in the winery and great wines are made in the vineyard" says Stellios Boutaris; He believes that during the next five years, Kir-Yianni will reach its true potential, through the use of the grapes from its new vineyards, and the know-how acquired during many years of research on the vine and the wine (Naoussa is the only Greek wine area where an extensive clonal selection programme has been performed).

Awards
Vintage 1996 International Wine and Spirit Competition year 1999, bronze medal
Vintage 2006 International Thessaloniki Wine Competition year 2009, gold medal
Vintage 2007 International Thessaloniki Wine Competition year 2010, silver medal