Thymiopoulos ferments its Xinomavro Nature bottling with indigenous yeast and adds no sulfites, the one cuvee in the estate's ten-wine range built on low-intervention methods.
Tip: This is a single cuvee within a conventional range, not an estate-wide natural conversion, so ask specifically for it by name.
Address: Trilofos, 59100 Naoussa, Imathia, Greece
The producer's own product page states no added sulfites on this indigenous-yeast Xinomavro, the estate's only bottling made this way among its Naoussa PDO range.
Tip: Drink young. No-added-sulfite bottlings from this estate are made for the current release, not for long cellaring.
The producer's own product page states no added sulfites on this indigenous-yeast Xinomavro, the estate's only bottling made this way among its Naoussa PDO range.
Tip: Drink young. No-added-sulfite bottlings from this estate are made for the current release, not for long cellaring.
Fifth-generation family cellar at Paliokalias farming Xinomavro organically. The estate's own visit route opens in the garden overlooking the organic vineyard rows.
Tip: The organic parcel is where the cellar-door tour begins, before the fermentation tanks and ageing vault.
Family cellar working an organically farmed vineyard parcel on the Gastra hillside, worked since 1918. The producer's own site names the organic plot separately from its conventional rows.
Tip: No certifying body is named on the producer's own page, so ask at the cellar door which lots go into which bottling.
