Stellios Boutaris is the fifth generation winemaker, today heading up Kir-Yianni, founded in 1997 by his father, Yiannis, following his departure from the Boutari family business. Boutari, the largest and oldest wine company in Greece, had been established by Yiannis' grandfather in 1879. Kir-Yianni makes wine across two regions in the north of Greece â€“ Amyndeon and Naoussa, with the aim of producing terroir driven wines that speak of place. In Naoussa, the 58 Ha vineyard is located on the east slopes of Mount Vermion, situated at an altitude of 250 to 350 m.a.s.l. on sandy, clay soils. Located at just 100 km from the Agean Sea, it enjoys a cool, Mediterranean climate. In contrast, Amyndeon is the coldest wine growing region in Greece. At an altitude of 750 m.a.s.l. the climate is continental, tempered only by the presence of four lakes which create a very special microclimate. The soils are poor and sandy, and unaffected by phylloxera. Specialising in the native Greek grape variety "xinomavro, the wines of both Naoussa and Amyndeon have a layered complexity of fruit and serious acidity, which give them a unique character and long ageing potential."
MARK SQUIRES - WINE ADVOCATE
The 2018 Akakies Sparkling Rosé, tasted about two months after bottling, is a Xinomavro bottled January 31, 2019. It is made with the Charmat method. It comes in at 22 grams per liter of residual sugar, 8.2 grams of total acidity and 11.7% alcohol. Showing a bit of that Xinomavro earthiness, this surrounds the fruit with lush and caressing texture. There's enough acidity to counter the sugar, but this is pretty laid-back this year—not exactly sweet but also a long way from intense or energetic. It tastes great, though, and it is certainly in a crowd-pleasing style. The Xinomavro nuances allow it to be a little interesting too. I'd say that this is made to drink young, but it should hold a few years.