The centuries-old cultivation of the Xinomavro grape variety in the Amyntaios region yields the exceptional Xinomavro Vegoritis. This variety is characterized by its high acidity, presenting a challenge that we bravely undertake to tame while preserving its rich tannins. Xinomavro offers a diverse range of wines, from dry reds suitable for long aging to blanc de noir (white from red grapes), rosé, sparkling, and even sweet wines made from dried or dehydrated grapes. On the nose, Xinomavro exhibits a distinctive vegetal character, highlighted by notes of tomato, red pepper, and ripe red fruits. Additionally, aromas of olive pâté, both green and black, can be detected. In fresh Xinomavro wines used for rosé production, aromas of red fruits such as strawberry, cherry, gooseberry, and cranberry emerge, accompanied by floral notes of rose and violet. As these wines age, their aromatic profile expands to include earthy notes of mushrooms and truffles, as well as hints of spices, leather, tobacco, and chocolate, especially when oak barrels are used in the aging process.