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The vineyards of Kir-Yianni sit at 700 meters elevation in the Amyndeon appellation of northwestern Greece. The cold winters and hot summers of the region are mitigated by the influence of four nearby lakes. Relatively young (6-8 year old) assyrtiko vines are planted in sandy, nutrient-poor soils, allowing the wine to develop intense aromatics. Fermentation occurs in tank, followed by 4-5 months of maturation on fine lees, which results in a wine of textural complexity and savory character. In the glass this is medium-bodied, with waxy peach and golden pear notes, delicate white flower notes on the nose, and a savory, saline finish and mineral texture. This is a wonderful companion to foods like fried or baked fish, pasta in light cream sauce, or cheeses.