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The grapes for this wine are harvested from a blend of the best parcels of the estate, 70% are located around Trilofos village and 30% are from the surroundings of Fytia village. The vines are 45 years old and certified organic. 

The climate is warm but is tempered by the Mediterranean winds and by the air flowing down from Vermio mountain. This plays a determinant role in the ripening period, protecting the grapes by maintaining low temperatures. The high altitude around Fytia village adds complexity and finesse to the blend.

The grapes are hand-picked and 60% de-stemmed before being macerated for 40 days until fermentation has been completed with the indigenous yeasts. The wine is then aged for 18 months on third-use, 500-litre French oak barrels and bottled without filtering.

The wine has a magnificent purple hue. It is complex with a nose of red fruit, cherry, blackberry, plum, sundried tomato and black olives. Rich aftertaste with well-rounded tannins and balanced acidity. Pleasant with impressive longevity.

Enjoy with hard cheeses, veal, lamb, pork, chicken or fish - grilled, fried or baked. Especially good with dishes that include tomatoes, mushrooms or spices.

This is a heavier and more complex expression compared to the slightly less bombastic Thymiopoulos Vineyards Naoussa Alta.

We have been working with this wine since 2015, and have heard it given many names, but one that always comes back is the Greek Barolo.

The wine can be enjoyed at Bar Poldo, Delphine, Domestic, S'vineriet Vinapotek and Terroiristen. It has formerly been at Alchemist, Geranium, Kadeau, Lyst and Brace - as well as many places in Sweden.

The 2020 vintage has replaced the black and silver label with a white one - photo coming soon!