Kir-yianni Assyrtiko Amyndeon PGI 2024

Kir-yianni Assyrtiko Amyndeon PGI is a crisp and mineral-driven white from the high-altitude vineyards of Amyndeon in northern Greece - a region known for producing fresh, precise wines from indigenous varieties.

Made from 100% Assyrtiko, the vines grow in sandy and volcanic soils that contribute to the wine’s signature saline edge and bright acidity. The cool climate and elevation help preserve freshness and aromatic clarity. Fermentation takes place in stainless steel to maintain vibrancy and highlight the grape’s natural tension and minerality.

A vibrant, food-friendly white that captures the precision of Greece’s most iconic grape. Perfect with seafood, grilled fish, fresh salads or Mediterranean-style dishes.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Fresh, Mineral
Grape Varietal: Assyrtiko
Tastes Like: Comparable to a Chablis, with citrus, green apple, and a flinty minerality.
Alcohol Percentage: 13%
Closure: Screwcap
Size: 750mL
Region: Amyndeon, Greece
Terroir: Volcanic and sandy soils
Aging: Stainless steel for vibrancy
Serving Temperature: 8-10°C

Kir-Yianni is a renowned Greek winery known for its innovative approach to native varietals. Their Assyrtiko Amyndeon is a perfect example of modern Greek winemaking at its finest.

Seafood: Grilled octopus, seabass, or lemon-dressed oysters.
Poultry: Roast chicken with a lemon thyme glaze.
Vegetarian: Greek salad or roasted bell peppers.
Meat: Pork souvlaki with tzatziki.

Feta: Tangy and salty, complementing the wine's citrus profile.
Goat Cheese: Creamy and mild, enhancing the wine's acidity.
Halloumi: Grilled and savoury, pairing beautifully with the mineral notes.
Manouri: Soft and buttery, balancing the refreshing character.

Garides Saganaki (Greek Prawns with Tomato & Feta)

Ingredients:

• 500g raw prawns, peeled and deveined
• 2 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 400g crushed tomatoes
• 100g feta cheese, crumbled
• 1 small pinch chilli flakes
• Fresh parsley, chopped
• Salt and cracked black pepper

Instructions:

1. Heat the olive oil in a wide pan and sauté the onion until soft and translucent.
2. Add the garlic and chilli flakes and cook briefly until fragrant.
3. Stir in the tomatoes and simmer gently for 10–12 minutes until slightly thickened.
4. Add the prawns and cook for 3–4 minutes until just pink and tender.
5. Scatter over the crumbled feta and allow it to soften slightly in the sauce.
6. Finish with chopped parsley and cracked black pepper before serving.

The briny prawns and tangy feta highlight Assyrtiko’s saline minerality and bright acidity, while the tomato adds Mediterranean warmth without overpowering the wine’s crisp structure.