Xinomavro

Xinomavro is one of Greece’s most serious red grapes, and also one of its most expressive. It comes from northern Greece and has been grown there for centuries, even if its early history is a bit hazy. What’s clear is that it’s deeply tied to the region’s wine culture and has earned a reputation for producing wines with depth, structure, and real staying power.

Its heartland is in places like Naoussa, Amyndeon, and Goumenissa, all in northern Greece, where hot summers and cold winters suit the grape well. Naoussa, in particular, has become synonymous with top-quality Xinomavro. The grape is demanding and doesn’t travel easily, so most plantings remain in these northern zones, where growers understand how to handle its quirks and coax out its best qualities.

The name Xinomavro literally means “acid black,” which tells you a lot right away. These wines are naturally high in acidity and tannin, with dark-skinned grapes that give structure rather than sheer color intensity. Young Xinomavro can be firm and even a bit austere, but that backbone is exactly what allows the wines to age so well over time.

Flavor-wise, Xinomavro is often compared to Nebbiolo, and the resemblance makes sense. Expect red fruit like cherry and raspberry, along with savory notes of tomato, olive, dried herbs, and sometimes flowers. With age, the wines soften and gain complexity, becoming more nuanced and layered. They shine with food—especially grilled meats, game, and rich Mediterranean dishes—and reward patience in a way few grapes do. Xinomavro isn’t about instant gratification; it’s about character, evolution, and a strong sense of place.