# Naoussa Grande Reserve (2016)

- **Producer:** VAENI Agricultural Viticultural Winemaking Co-operation of Naoussa
- **Colour:** red
- **Type:** still
- **Grapes:** Xinomavro
- **Region:** Macedonia, Greece
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €15
- **Vegan:** No
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, strawberry, rose, violet, black pepper, vanilla, cloves, cedar, leather, tobacco, forest floor, wet leaves

## About this wine

Naoussa Grande Reserve is a benchmark expression of Greece's noble Xinomavro grape, crafted by the VAENI Naoussa Co-op. Founded in 1984, this cooperative represents over half of the active growers in the historic Naoussa PDO. The name 'Vaeni' refers to the traditional large wooden casks historically used in Northern Greece. This wine is only produced in exceptional vintages, showcasing the incredible aging potential and structural complexity of the region's terroir.

## Interesting facts

- Xinomavro translates literally to 'acid-black' and is often compared to Italy's Nebbiolo due to its structure and aging profile.
- The cooperative's name, Vaeni, is derived from the traditional large wooden casks historically used for winemaking in Northern Greece.
- This Grande Reserve is subject to strict PDO laws, limiting yields to maximize flavor concentration, and is only released in exceptional years.

## Food pairing

The high acidity and robust, firm tannins of Xinomavro require rich, savory dishes with high protein and fat content to soften the wine's structure. The classic tomato and olive notes of the grape pair beautifully with tomato-based stews and braised meats, while the wine's earthy complexity complements wild game and aged cheeses.

## Wine making process

Grapes are hand-harvested in small 20 kg containers to prevent crushing. The wine undergoes classical red vinification with skin contact and extraction for 5 to 6 days at controlled temperatures of 28°C to 30°C, followed by complete malolactic fermentation. It is aged for a total of four years before release: 24 months in 300-liter French oak casks, followed by an additional 24 months of bottle refinement in the winery's cellars.