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Ktima Alpha Ximomavro Reserve Old Vines 2016

Ktima Alpha Ximomavro Reserve Old Vines 2016
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Our Price:  £23.30Earn 23 Loyalty Points

Producer:  Ktima Alpha
Grape Varieties:  100% Xinomavro
Optimum Drinking:  Within 8 years
Wine Style:  Complex full bodied red
Alcohol by Volume:  14%
Closure:  Natural Cork
Country:  Greece


In stock, immediate despatch  

Ktima Alpha Ximomavro Reserve Old Vines 2016

Producer note

Alpha Estate is located in Amyndeon, North West Greece. It is the brainchild of two visionaries, 2nd generation vine grower Makis Mavridis and Bordeaux trained wine maker Angelos Iatrides. Angelos is one of the most talented winemakers working in Europe. This pristine estate in the cool highlands of Western Macedonia employs the most up to date vineyard techniques and winemaking technology to produce world class wines from French and indigenous Greek varietals.

Tasting notes

Bright dark ruby colour. Complex nose with typical bouquet of sundried tomatoes, smoky black fruits, strawberries, dark cherries, liquorice and spices. Full bodied, with rich fruit depth, blackberries, plums, herbaceous hints and oak on the back. Solid, velvety tannins and long after taste with persistent aromas.


Sandy clay soil of excellent drainage.


The density of plantation is 3900 vines/ha and the yields do not exceed 4000 kg of grapes per hectare (250hl/ha). In order to avoid extreme water deficits during summer, "root zone drying irrigation" is applied to assure the optimum conditions for the maturation of grapes. As the vines became old enough green harvest procedure is applied on the third or fourth year of each variety.


De-stemming, no crushing, cold soak - skin contact, alcoholic fermentation at gradually increasing temperatures, maintenance of wine "sur lies" for eight months with regular stirring. Eighteen to twenty four months in Allier French oak casks medium grain and eighteen to twenty four months in the bottle.


Xinomavro 100%

Food match

Perfect match with juicy red barbecued meats, roasted lamb, goat, spicy sausages, red baked peppers in olive oil and rabbit stew.

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