Xinomavro

Xinomavro most likely originated in Greece. Its VIVC prime name is Xynomavro, variety number 13284, and VIVC records one parent as confirmed by markers: Heunisch Weiss (Gouais Blanc). The second parent is unknown.

• VIVC prime name: Xynomavro; variety number 13284
• Country of origin: Greece
• Parent confirmed by markers: Heunisch Weiss (Gouais Blanc)
• Second parent: unknown

Xinomavro is an indigenous Greek grape, and northwestern Greece is both its place of origin and its most important growing area. Of the four PDO zones built on the variety, PDO Amyntaio was established in 1972.

• Place of origin and most important growing area: northwestern Greece
• 1972: PDO Amyntaio established

Xinomavro is planted in every nook and cranny of central and northern Greece, and it is solely responsible for or participates in the reds of four PDOs: Naoussa, Amyntaio, Goumenissa and Rapsani. Naoussa and Amyntaio lie in northwestern Macedonia. PDO Naoussa takes its name from the city of Naoussa; its wines are 100% Xinomavro by law and always red, from vineyards between 150 and 450m. PDO Amyntaio spreads mostly across a plateau at 570 to 750m. It is 100% Xinomavro, made as dry red, dry rosé and sparkling rosé, and its sandy soil has resulted in many relatively old, self-rooted vines. PDO Goumenissa, north of Thessaloniki, requires Xinomavro to be blended with Negoska, and PDO Rapsani, on the eastern slopes of Mount Olympus, requires a blend with Krassato and Stavroto.

• Planted across central and northern Greece; part of the reds of four PDOs
• PDO Naoussa: 100% Xinomavro, red only, vineyards at 150 to 450m
• PDO Amyntaio: 100% Xinomavro at 570 to 750m; dry red, dry rosé and sparkling rosé
• PDO Goumenissa blends Xinomavro with Negoska; PDO Rapsani blends it with Krassato and Stavroto

Xinomavro is a finicky, demanding grape: it needs the appropriate terroir, careful cultivation, low yields per hectare and the right weather conditions to show at its best. Soils vary widely even within one appellation, and detailed analysis in Naoussa has revealed at least 25 different soil types.

• Demanding: needs the right terroir, careful cultivation, low yields and the right weather to show at its best
• Naoussa: at least 25 different soil types identified

The still dry reds of Naoussa and Amyntaio are noted for high acidity and strong tannins, with a colour that runs from bright pale to deep red. Its aromas include red fruits, tomatoes, olives and tobacco. Beyond red wines, Xinomavro is made as rosé and sparkling wine. The reds are usually released when they are at least two years of age, after a significant proportion of that time in oak and in bottle, and their bottle-ageing potential is long. Wines of Greece rates the best Naoussa and Amyntaio reds as worthy of comparison to the great Nebbiolo-based reds of Barolo and Barbaresco.

• Naoussa and Amyntaio reds: high acidity and strong tannins; colour from bright pale to deep red
• Aromas of red fruits, tomatoes, olives and tobacco
• Usually released at least two years of age, after time in oak and bottle
• Made as red, rosé and sparkling wine

Blend rules differ across the four Xinomavro PDOs. Naoussa and Amyntaio are monovarietal appellations: PDO Naoussa wines are 100% Xinomavro and always red, and PDO Amyntaio is 100% Xinomavro across its dry red, dry rosé and sparkling rosé wines. PDO Goumenissa requires Xinomavro to be blended with Negoska, and PDO Rapsani requires a blend with Krassato and Stavroto. PDO Amyntaio dates from 1972.

• PDO Naoussa and PDO Amyntaio: monovarietal, 100% Xinomavro
• PDO Goumenissa: Xinomavro blended with Negoska
• PDO Rapsani: Xinomavro blended with Krassato and Stavroto
• PDO Amyntaio established 1972

Primary sources: https://www.vivc.de/index.php?r=passport%2Fview&id=13284 ; https://winesofgreece.org/varieties/xinomavro/ ; https://winesofgreece.org/articles/xinomavro-naoussa-amynteo/ ; https://winesofgreece.org/pdo/pdo-amynteo/ ; https://alpha-estate.com/product/xinomavro-sv/ Last verified 2026-10-20