Region:  Amyntaio < Macedonie < Greece

Grapes: Xinomavro, Assyrtiko

Vineyard/Cellar Stats: Biodynamic farming, Traditional method, 18 months on lees, .6ppm added SO2, 11.5% ABV

Winemaker:

A biodynamic Greek traditional method sparkler that rivals the best Champagne, at a fraction of the price!

Indigenous grape varietals and a pioneer female winemaker combine to make one of the most underrated and complex sparklers we’ve come across lately. A tiny town in the north of Greece on the foothills of the Balkans, Amyndeon is 650 meters above sea level. Beyond traditional continental weather characteristics, the unique micro-climate of this ancient region lends itself to a large diurnal shift during the growing months. These hot days and chilly nights allow the grapes to save their acidity with the added help of two large nearby lakes, thermoregulate and save water year-round. Grown biodynamically, this 90% (ungrafted!) Xinomavro and 10% Assyrtiko is a wine geek’s wet dream. Harvested by hand then gently basket pressed, this tiny 1.5h vineyard is a formidable contender in the world of bubbles. Made in the traditional method, this labor of love beautifully mirrors the local flora while maintaining the structure of a serious bottle of sparking. You can expect notes of mediterranean bush and stone. The Assyrtiko adds a zing of acid and minerality while the structure and body of the Xinomavro carries the tiny bubbles through your mouth like a pre-Covid disco party.