RENÁTA PROCHÁZKOVÁ tel. 773 819 308 renata@vinoecuore.cz


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založil v roce 1997 Yiannis Boutaris, jedna z předních osobností v řeckém vinařském průmyslu, když opustil Boutari Wine Group, prémiovou rodinnou vinařskou společnost, kterou jeho dědeček založil v roce 1879.

Vinařství se nachází v oblasti Naoussa v severozápadním Řecku přibližně 100 km západně od Soluně (Thessaloniki). Hrozny se pěstují ve vinařských oblastech Naoussa a Amyndeon. Jedna z nejpodstatnějších odrůd vinařství je odrůda Xinomavro (řec. kyselé černé). Jemná barva, sofistikovaná struktura vína a pevné třísloviny se dají přirovnat k italskému Barolu. Červené víno vyrobené z Xinomavra v oblasti Naousa se stalo jedním z nejdůležitějších a nejuznávanějších řeckých vín.

was founded in 1997 by Yiannis Boutaris, one of the leading figures in the Greek wine industry, when he left the Boutari Wine Group, the premium family wine company that his grandfather established in 1879.

Today, Stellios Boutaris, member of the fifth generation of winemakers, leads Kir-Yianni into the next phase of its history, by dynamically exploiting the cornerstones of the Kir-Yianni philosophy: desire for innovation, respect for tradition and true knowledge of the wine, from the grape to the end consumer.


Yiannis Boutaris plants 40 hectares of Xinomavro vines on the eastern foothills of Mt Vermion, in Yianakohori, near the town of Naoussa. Later this vineyard will become Ktima Kir-Yianni.


Yiannis Boutaris plants 20 hectares of white varieties on the highlands to the west of Mt Vermion, in the area of Amyndeon.


Merlot and Syrah vines planted in selected vineyard parcels of Ktima Kir-Yianni are perfectly adjusted to the area’s mesoclimate, giving great results.


An old winery in the village of Agios Panteleimon is bought. This building, nicknamed “Paranga” -the “Shack”- will become the Kir-Yianni winery in Amyndeon.


This is the year when Kir-Yianni is founded and the first vintage is entirely vinified in the newly built winery within Ktima Kir-Yianni.


Stellios Boutaris, son of Yiannis, becomes managing director of Kir-Yianni.


Mihalis Boutaris returns from his studies in UC Davis. A period of intense experimentation and research on Xinomavro begins.


The year when the new generation of Xinomavro wines is born based on the results of our experiments of the previous period.


28 hectares of vineyards are re-planted with Xinomavro and other Greek and international varieties, focusing on the right vineyard sites and appropriate Xinomavro clones


10 more hectares are acquired by Stellios Boutaris, making Ktima Kir-Yianni one of Greece’ s largest vineyards.


The first Kir-Yianni Wine Bar opens at the Athens International Airport followed by a second one in 2015


Balancing between the hundred-year long family tradition and the use of new, innovative techniques in winemaking, our aim in Kir-Yianni is to produce wines that appeal to the taste of the modern consumer reflecting the potential of the Greek vineyard and of its indigenous varieties, such as the noble red Xinomavro.

Our activities are entirely based on the principles of integrated farming. This is a management decision based on a concern to protect the environment as a valuable component of a civilization that is now under threat. Moreover, the integrated farming can ensure the production of high-quality products in Ktima Kir-Yianni.

Proper care in the vineyard, strict selection on the vine and in the cellar, microvinification and meticulous blending form the core of our practices and endow Kir-Yianni wines with typicity, aging potential and a consistent quality from vintage to vintage.



Winemaking starts in the vineyard. Each part of Ktima Kir-Yianni is harvested separately, two or three times depending on the ripeness of the grapes, which are then transferred to the winery, for a second stage of selection on the double sorting table.

By harvesting and treating each vineyard block separately, our aim is to give prominence to the distinct character of the grapes coming from different parts of Ktima and to create wines that reflect the distinct qualities of their terroir. These wines will mature in different types of oak barrels, which are carefully selected according to their origin, capacity, burning or size of pores, in order to highlight the particular character of each block.

The last stage of the winemaking process is the meticulous blending of the special expressions produced from different vineyards. Our commitment is to produce wines showing balance between their different components, consistency from vintage to vintage and long aging potential.


Wine in the area of Naoussa has a long history dating back many centuries. The first written documents testify that vine growing and winemaking were practiced already by the 16th century.

During the whole period of the Turkish rule and until the end of the 19th century and the beginning of the 20th, the wine of Naoussa travels around the Central and Eastern Europe, but also to Alexandria in Egypt. During this time vine was the main crop in the area, exports were flourishing and the people of Naoussa prospered. The main grape variety grown in the vineyards of Naoussa was Xinomavro, trained in gobelet style and planted in dense rows.

The outbreak of phylloxera and the difficult conditions created by the two World Wars led to the destruction of the Naoussa vineyard, which was recreated only after 1970. One of the milestones in the modern history of winemaking in the area was the declaration in 1971 of Naoussa as a VDQS region (OPAP, now PDO, Naoussa), one of the two protected appellations for 100% Xinomavro. Today, Naoussa is one of the most prominent wine producing regions of Greece, with 500 ha under vine and about 20 wineries located in the area.

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