100% Xinomavro sourced from Amyndeon, across the mountains from Kir-Yianni’s home base of Naoussa and a historical source for high-acid grapes for rosé. This is fermented to an irresistible 17 grams or so per liter of residual sugar before a Charmat-method secondary fermentation that comes out to a creamy 3.5 atmospheres of pressure.