Apostolos Thymiopoulos released his first vintage in 2005 after training in oenology, and now works ten separate Xinomavro bottlings from his base in Trilofos on the Vermio foothills.
Tip: Ten distinct Xinomavro expressions from one producer is an unusually good way to taste how much the grape varies by site.
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.
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.