Food Matching: An excellent pair for red meat, such as lamb and game.

Vineyard: Ramnista comes from the Kir-Yianni estate in Naoussa. The blocks within the vineyard used for Ramnista have an overall southeast exposure at an altitude of 280-330m. Vine density ranges from 3,500 to 4,000 per hectare. Grapes for Ramnista come from the vineyard blocks in the lower pH range and with lighter soil types to maximize the aromatic intensity and complexity. Most of these blocks are closest to the nearby forest, where the more humid meso-climate leads to a more tempered ripening pace. Xinomavro is one of these capricious varieties that are very selective about the soil and the climate where they grow. Indigenous to the vineyards of northern Greece, it finds here its proper place, having a unique ability to express its terroir.

Vinification: The grapes are handpicked, chilled overnight and sorted on a conveyor belt before crushing. After a six–day pre-fermentation cold soak at 8-10°C, the must undergoes a 12-15 day vinification at controlled temperatures. Fermentation temperature does not exceed 25°C. Roughly one third of the wine ferments in open-top tanks with pigeage. The final blend is made five months after harvest and the last racking takes place about six months later. Matured in both French and American oak, new oak up to 25%, and about 25% 500-litre casks. Filtered lightly before bottling.