Kir-Yianni Akakies Sparkling Rosé 2024
PDO Amyndeon,
Greece
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Kir-Yianni
Kir-Yianni Akakies Sparkling Rosé 2024
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$35.00
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About this Wine
country
Greece
region
PDO Amyndeon
variety
Sparkling Wine
Style
Sparkling Rosé
vintage
2024
closure
Cork
Alcohol vol.
12.0
volume
750
Brands
Kir-Yianni
Tasting Notes
Aroma
The aromatic profile is intense and inviting,
featuring wild strawberry, cherry, and a touch of ripe peach.
Appearance
A vibrant rosé with fine, energetic bubbles.
Palate
On the palate, it’s juicy and full
of fresh fruit character, beautifully balanced by crisp acidity and a subtle sweetness. The
finish is bright, fruity, and utterly satisfying.
Vinification
The grapes are carefully sorted on a sorting table. Primary fermentation takes place in
stainless steel tanks at 16–19°C, while the wine remains on the fine lees for a few months,
with gentle stirring (batonnage) carried out at regular intervals. It is then transferred to
pressurized tanks for the secondary fermentation, during which carbon dioxide is produced.
Bottling takes place once the second fermentation is complete.
Vintage Notes
On the warmest year ever recorded in the region, the consistent, systematic work in the
vineyard, the vigilance in monitoring weather data, and the informed decision on the best
time to harvest each variety were crucial components. The harvest of Xinomavro for Akakies
began on September 4th 2024, marking the earliest start in the past few decades. As a late-
ripening variety, it encountered rather milder weather conditions contributing to grapes with
high quality features (acidity and phenolics).
Region Notes
From selected parcels of Xinomavro at Agios Panteleimonas in Amyndeon, within the
homonymous PDO region in Northern Greece, with the distinctive poor sandy soils and the
altitude of over 600 meters above sea level. At the cooler wine region of Greece with the
unique meso-climate, Xinomavro finds a heartland to display its power but most
importantly its elegance. Especially for our sparkling wine, the grapes are grown mostly on
small blocks nearby the lakes that are the first Xinomavros to harvest each year aimed at
the harmonious threefold of high acidity, lower sugars, and phenolic ripeness.
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