The Xinomavro grapes which are grown throughout the arid hillsides of Macedonia, and elsewhere in Greece and other parts of the world, have been celebrated for millennia for their rich flavor and unique characteristics. The name 'Xinomavro' translates as 'acid black', and when drank young, the wines made from these grapes can be a little too abrasive and astringent. However, these blue-black skinned grapes produce wines of exceptional quality when aged and matured, as their strong tannins and high acidity mellows over time to reveal a deep and complex set of flavors and aromas. Most commonly, aged Xinomavro wines hold notes of red gooseberry, black olives, cinnamon, clove and dried tomato, making them an ideal accompaniment for many Mediterranean cuisines, and as such, their popularity has grown over recent decades in many countries around the world.
Few countries in the world can claim such an illustrious history of viticulture as that found in Greece, just as few countries can benefit from such an impressive range of terrain as that found across the mainland and islands of this ancient and fascinating land. When we consider that grapes are grown everywhere from the tiny islands in the Aegean sea, to larger land masses such as Rhodes and Crete, on the arid and rocky mainland and mountainous regions of Greek Macedonia, it is no wonder Greek wines show such huge diversity in style, flavor, aroma and character. One thing remains consistent, however, and that is the dedication to producing distinctly 'Greek' wines, full of characteristics which reflect the slow evolution of viticulture in a country which has been producing wine for several thousand years. Whilst certain wines, such as Retsina and those made from the Agiorghitiko grapes have long since been popular with fine wine drinkers world-wide, Greek wineries are continuing to produce superb wines using a wide range of native and imported grape varietals, meaning there are always plenty of new flavors and aromas to discover.