Xinomavro is among the noblest indigenous red grape varieties of northern Greece, so it is often called the “Greek Pinot Noir”.

It is cultivated in Naoussa, Goumenissa, Amyndeo, Rapsani, Trikomo, Siatista, Velvento and to a lesser extent in Mount Athos, Ossa, Ioannina, Magnesia, Kastoria and Trikala.


Its name reveals its basic features: high in acidity (“xino” means sour), deep, black in color (“mavro” means black), with powerful tannins. This combination of high acidity and phenolic richness results in wines with the possibility to age for many years, sometimes decades.

The color of Xinomavro wines extends from dark red to purple, depending on the aging time. Young wines’ hues vary from violet to purple, while taking the color of brick as they get older. Xinomavro’s aromas are dominated by notes of spices, leather and red fruits, with secondary aromas of tomato in the background, especially in the younger wines.


Xinomavro’s cultivation began in the 17th century in the areas of Siatista, Amindeon, Naoussa, Goumenissa, the monasteries of Mount Athos and the broader region of Thessaloniki. Today the total crop area exceeds 20,000 acres.


Xinomayro is best served at 18-20C and it’s an ideal accompaniment for rich, hearty dishes with beef or game as well as matured cheeses. It also matches perfectly with traditional Greek dishes like “fasolada” (bean soup) and “kokinista lathera” (cooked in olive oil and tomato sauce like eggplant imam, braised okras, tourlou).

Photo Credits: Photo 1, Photo 2

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