Kir-yianni Ramnista Naoussa PDO 2018

The vineyards used for Ramnista have an overall southeast exposure at an altitude of 280-330 m. The estate is divided into a mosaic of 30 vineyard blocks of different mesoclimates with varying exposure, orientation, slope, soil type, rootstock, vine density and age, demanding tailor-made viticultural practices for each vineyard block.
Rainfall is abundant during the winter months, but summers are so dry that regulated drip irrigation is applied to prevent water stress. Vine density ranges from 3,500 to 4,000 per hectare and the average crop yield is maintained below 2.5 kg per vine. About 5% of the estate is planted with various rare indigenous and international varieties for experimental purposes. For “Ramnista” we use grapes mostly from the vineyard blocks in the lower pH range and with lighter soil types to maximize the aromatic intensity and complexity. Moreover most of these blocks are closest to the nearby forest, where the more humid mesoclimate leads to a more tempered ripening pace.

Type: Red Wine
Style: Full-bodied, Structured
Grape Varietal: Xinomavro
Tastes Like: Comparable to a Barolo, with black cherry, cranberry, and spicy undertones.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Naoussa, Greece
Terroir: Loamy clay soils with continental climate
Aging: 18 months in oak barrels
Serving Temperature: 16-18°C

Kir-Yianni's Ramnista is an iconic wine from the Naoussa region, crafted to emphasise the depth and complexity of Xinomavro. It represents the estate's commitment to producing world-class wines.

Seafood: Grilled octopus or seafood paella.
Poultry: Roast goose or chicken cacciatore.
Vegetarian: Ratatouille or truffle risotto.
Meat: Braised beef short ribs or wild boar stew.

Aged Gouda: Rich and nutty, complementing the wine's tannins.
Parmigiano-Reggiano: Sharp and umami-rich, enhancing the wine's depth.
Kefalotyri: Salty and crumbly, balancing the wine's acidity.
Blue Cheese: Bold and creamy, contrasting beautifully with the wine's structure.

Braised Beef Short Ribs

Ingredients:

• 1.5kg beef short ribs
• 2 cups red wine
• 2 cups beef stock
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 160°C. Season the ribs with salt and pepper.
2. Heat olive oil in a large pot and sear the ribs until browned. Remove and set aside.
3. Sauté onion, carrot, celery, and garlic until softened. Stir in tomato paste.
4. Deglaze the pot with red wine and add beef stock, thyme, and ribs. Bring to a simmer.
5. Cover and braise in the oven for 2.5-3 hours until tender.
6. Serve with mashed potatoes or polenta.

Tip: Pair with Kir-Yianni Ramnista for a bold, flavourful experience.