The PDO Naoussa (ΠΟΠ Νάουσα) wine production zone was established in 1971 and includes the areas of Kopanos, Lefkada, Marina, Anthemion, Naoussa, Giannakochori, Stenimachus, Rodochori Trilofos, Fitia and Dobra, in the north-western part of the prefecture of Imathia. This is one of the most important Xinomavro vineyards, thus the combination of Xinomavro-Naoussa is one of the most dynamic and renowned twin sets in the arena of dry red wines of Greece.

Terroir
Amid a gorgeous natural setting around the picturesque town of Naoussa and overlooking the Gulf of Thermaikos, the city of Thessaloniki and Halkidiki peninsula, there lies the PDO Naoussa . The climate is temperate Mediterranean, with continental influences, cold winters and relatively hot summers. Most of the vineyards extend on the south-eastern slopes of Vermio at an altitude ranging from 150-400m. The diversity of terrains, altitudes, aspects and soils on the hilly slopes of Mt Vermio, result in significant differences among the vineyard sites and, thus, allow for the existence of many smaller distinct terroirs. The soils show great variation, even within the same vineyard.

Variety/ies: Xinomavro

Types of wines:

• Red dry wine
• Red semi-dry wine
• Red semi-sweet wine

Wine Styles
According to legislation, PDO Naoussa applies exclusively to red wines, produced from 100% Xinomavro. The stylistic spectrum is rather varied as a result of the diversity of the different available terroirs. In general, the PDO wines display pale color, high level of tannins, which needs time to soften, and high acidity. The aromas range from fruits such as strawberry and sour cherry to vegetal characteristics such as tomato and olives, sweet spices and some floral notes.

PDO Naoussa wines can be made in a unique and traditional style. The wines are given longer macerations and extended maturation in wood in order to soften the harsh tannins. The resulted wines are pale-colored and quite austere when young, developing more intense vegetal and earthy aromas and are approachable only after additional ageing in the bottle. “Modern” styles are more fruit-driven with greater color and more approachable upon release. Fruit is more concentrated, tannins are powerful yet less aggressive, and oak can be noticeable. Both styles display a great ageing potential, that can exceed well beyond the decade, developing complex earthy aromas, of mushrooms and truffle as well as dried fruit notes.