The Kir-Yianni Estate in Naoussa is located in the area of Yiannakohori, at the highest point of the viticultural zone. The Estate was bought by the Boutari family in the late ’60’s. The creation of this vineyard by Yiannis Boutaris gave the signal for the replanting of the Naoussa zone, just when it was at its worst point, paving the way for the creation of “terroir” wines, on the model of the French vineyard. The Estate has gone through three distinct stages of development: During the first stage, in the early ’70’s, it was planted with 50 ha of Xinomavro, trained in vertical shoot positioning, a technique used for the first time then in the Naoussa zone. During the period 1985-1990, in the second phase of the vineyard replanting, a big part was uprooted and selected parcels were planted with the Merlot and Syrah varieties, which were believed to be able to adapt well to the microclimate of the area, and to give great results when mixed with Xinomavro. All these interventions were based on rigorous technical and scientific criteria, with the aim of acquiring full knowledge of the Estate’s terroir, in order to achieve the best possible wine production. During the third stage, in the years 2004-2006, 15 ha were replanted with Xinomavro and other Greek and international varieties.
The vineyard lies on an altitude of 280-300 meters and has a total surface of 58 ha (40.3 of which are planted). It is divided into 40 parts based on the soil properties, the relief and the different varieties-clones. The vineyard’s soil is representative of the different soil types of the Naoussa zone, dominated by sandy clay to sandy clay loam soils. The climate of the region is characterized by abundant rain and snow during winter and spring, and dry conditions in summer. In summers with particularly dry conditions and long periods of high temperatures, controlled irrigation is applied. The planting density is 2900 to 4000 vines per hectare, each vine yielding 2 to 2.5 kg of fruit. The vineyard is planted with Xinomavro (50%), Syrah (15%), Merlot (20%) and Cabernet Sauvignon (10%), while the rest of the area is planted with various experimental varieties. Moreover, there is an experimental vineyard utilizing a dense planting scheme (10000 vine per ha) having a total surface of 0.5 ha, where Xinomavro is cultivated following the model of the Burgundy vineyards. This vineyard will be exploited in the effort to develop the “new generation” of Xinomavro products, which is a basic axis of the Estate’s development strategy.
The winery is a modern unit fully equipped for making, ageing in barrels and bottling all the products of the Estate. It has inox fermentation tanks of 1-180HL, with temperature control systems and a total capacity of 350 tons. The underground cellar has 800 American and French barrels of 225 and 500 L used for ageing and fermentation. An above-ground, air-conditioned storage room is used for keeping the bottles destined for ageing and for final packaging. In the Estate, there is an old listed building called koula or konaki, which is renovated and restored to be used as a residence of the Boutari family.