One of the best and most historic examples of Xinomavro produced in Naoussa. Ripe red fruit, leather, red pepper and tobacco - the nose is impressive right from the start. Moderate body with robust but well integrated tannins combined with lovely linear acidity. Spicy fruit dominates the mid palate and remain there in the long peppery aftertaste. A modern take on Xinomavro.
The grapes are handpicked and carefully de-stemmed. The juice is then gently processed through a gravity fed system to avoid overhandling. Primary and malolactic fermentation take place in stainless steel. The wine is then aged in tanks for 12 months, before being transferred to barrels for 24 months. This imparts very little wood effect allowing the fruit to speak for itself. The result is incredibly elegant and aromatic wines, that keep fresh and vibrant for years to come.
Markos is the third generation of a family of viticulturists and winemakers at Markovitis Winery, formerly Chateau Pegasus, and the first producer in Greece to practice organics. Based in Naoussa, a region in the north of Greece, near Thessaloniki, famous for making Nebbiolo-style wines that can be just as age-worthy. Marko's grandfather planted 24 hectares of the Xinomavro grape in 1970 in the foothills of Vermio mountain, in the north-western part of the zone, on gentle slope, between a forest of oaks. Xinomavro can seem austere in youth, with grippy tannins and high acid. This structure mellows with age, the wines acquire a fragrant lift and develop complex earthy notes, not unlike Pinot Noir. Markos' Xinomavro is the only wine made on the estate, made with 100% de-stemmed fruit and aged in old barrels.