Dimitrios Kioutsoukis and his family decided to give up city life to be more connected to nature, moving to Thessaloniki and planting 11 ha of organically farmed vines. All of their wines are low intervention, with native ferment, no sulphur additions and bottling without fining or filtration. From sandy clay schists, at 140m altitude, this xinomavro was native fermented and aged for one year in older barrels. Intense and warming black liquorice, cassis, anise, fills the fresh palate, neatly packaged in 13.5 degrees, and housed with lightly dusty tannins. Lovely fresher view of xino.