Oenops Xinomavro is a charming and elegant wine with enticing cherry and floral aromas complemented by subtle spice and mineral notes. The pure fruit character and delicate freshness and 10 months aging on fine lees in Amphorae create a smooth finish. This wine pairs beautifully with grilled red meats, game, and white meats served with tomato-based sauces. It also complements dishes featuring mushrooms and mature cheeses, making it a versatile choice for a variety of meals.

About the Producer

Oenops was founded in 2015 by talented winemaker Nikos Karatzas, who operating as
a négociant, produces a stunning range of distinctive wines from his newly established
state-of-the-art winery. He sources indigenous and rare grape varieties grown on
exceptional terroir focussing on cool-climate sites and old-vine plots, from carefully
selected vineyards in Drama and Macedonia, which have been cultivated by
ambitious winegrowers using an organic philosophy. Niko adopts a minimal intervention
approach, and vinifies plot by plot using stainless steel, concrete, oak barrels and
amphora. His aim is to source great fruit and craft wines that reflect the nuances of the
native varieties and the identity from the terroir and as a result, he produces a
collection of authentic, elegant and delicious wines.

Vineyard and Winery

The Xinomavro grapes come from specially selected vineyards in Naousa and
Amyntaio, in the Macedonia region. Naousa is located amid mountain foothills rich in
limestone and clay, 330 meters above sea level and 30 miles northwest of the nearest
coastline. The cooler-climate area of Amyntaio sits at an elevation of around 580 to 650
metres. The vines are trained using a variety of methods, which have been tailored to
suit the variety, vigour of the vine and the terroir, however most are Double Cordon, to
keep yields low and concentrate the flavours in the fruit. The Gobelet method is used
for the very old vines which are over 90 years in age, The majority of the vineyards are
cultivated following organic principles, although they are not certified, and all grapes
are hand-harvested in the cool of the night to retain freshness.

After careful sorting and a short cold-soak, slow spontaneous fermentation with wild
yeasts took place in tulip-shaped concrete tanks of 31hl, with a small proportion in 5hl
open top barrels. 5 to 8% were fermented as whole clusters, imparting structure and
complexity. Blending took place immediately after fermentation. The wine was then
aged for 10 months on its fine lees in amphorae. The wine was bottled unfiltered to
retain its natural character and elegance.