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Limited production that makes it almost collectible!

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Malagouzia Kir - Yianni is a very special case, with fine aromatic character and crisp acidity. Its very limited production, on the other hand, makes it almost collectible.

Malagouzia was first planted on the hill of Samaropetra, in Florina, in 2004 while the first single-varietal version was released in 2020, with the harvest of 2019. The vines are in a privileged position and enjoy the ideal conditions for perfect ripening of the grapes while the poor, sandy soils contribute to low acreage yields. At the same time, the cool climate helps maintain the acidity at the desired levels to produce an elegant and refreshing white wine.

Malagouzia Kir - Yianni is a wine that you can enjoy plain but also with light appetizers.

Make one of the 4069 bottles yours, now!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Malagouzia Kir - Yianni has pale lemon color with greenish hues. Elegant and expressive nose, with aromas of white rose, mint, lemon blossom, citron, peach and lime.

In the mouth it has medium body, moderate (+) acidity and oily texture. Juicy white-fleshed fruits, white flowers and herbs fill up the palate in every sip.

Technical stuff

Color:	White
Type:	Dry
Year:	2021
Alcohol:	12.5%
Origin:	Naoussa
Variety:	Malagouzia
Aromas:	White rose, mint, lemon blossom, citron, peach, lime
Bottle Size:	750ml
Barrique:	-
Serving temperature:	8°C
Aging:	2 years
Closure:	Cork
Organic:	No

MALAGOUZIA 2021 - KTIMA KYR-YIANNI

PAIR IT

Pairs with green salad with orange fillet and gruyere, spinach risotto, squid stuffed with herbs and feta

Orzo with spinach, yogurt and gruyere

250 g orzo
150 g spinach
100 g chard
1 leek
2 green onions
1 onion
1 small bunch of chervil
2-3 tbsps. of dill
1100 ml. hot vegetable broth
150 g strained yogurt
250 g gruyere from Crete
Fresh mash nutmeg
Freshly ground pepper
Olive oil
Salt

Wash the spinach and cut it into chunks. Chop the herbs, onions and leeks. Chop the onion and saute it with 30 ml. olive oil, in a deep and spacious pan, for about 1 minute.

Add the barley to the pan and continue the salting for 1 minute, stirring constantly. Put the leek and the onions, mix for a while and add ¼ of the hot broth after lowering the fire.

Then add spinach, chard, chervil, dill and as much pepper and salt as you want. Stir often, gradually add the remaining broth until the orzo is cooked. We make sure it is bruised but not dry.

Remove from heat, add yogurt, some olive oil, grated gruyere and nutmeg. Stir well and serve with extra yogurt and gruyere.

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