Tender Xinomavro vine leaves 

 

"Dolmadakia", vine leaves stuffed with rice, is my favorite food. 

Every time I would return to Greece, the first dish that my beloved mother would prepare for me was dolmadakia served with yogurt. I have always wondered why some pieces were tastier than others. I found out that what makes the difference is the tenderness of the vine leaves. And so, when I got more involved in the Estate, I decided that I would pick the most tender vine leaves, and give them to my mother to prepare my favorite delicacy. This is a treat that I would like to share with you! Enjoy!

Stellios Boutaris

 

Since 2006, Kir-Yianni has been selling a food product coming straight from the Yianakohori vineyards: tender leaves from Xinomavro vines, ready to be used to make stuffed vine leaves, a Mediterranean delicacy called dolmadakia. In 2008, Kir-Yianni Estate was awarded the Gourmet Prize by Eleftherotypia one of the Greek newspapers with the widest circulation.

 

Preparation

At the end of May or in the first days of June, after the thinning of the buds and of the lateral shoots is finished and before the first trimming takes place at the Estate, a group of experienced women pick up the most tender clippings from the top of the Xinomavro vines. After they have been selected, the most tender vine leaves are put in jars in batches of 20. Then, the lids of the jars are heated in order to achieve an air-tight seal. 

 

Our vine leaves can be purchased directly from the Kir-Yianni Estate

or from the company:

M & A KOPSAHILI O.E.

11, Roma st, Alimos 

GR-17455, Athens

+30210 9854255, e-mail: ma11@otenet.gr

 

In 2008, Kir-Yianni Estate was awarded the Gourmet Prize by Eleftherotypia one of the Greek newspapers with the widest circulation.