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Boutari Nouassa is a dry Greek red wine from the Nouassa region of Greece and is considered to be the best area for Xinomavro production (there is talk of development of a cru system).
Boutari Wines was founded in 1879 by Ioannis Boutaris and is one of the historic wineries in Greece. It operates six wineries in Greece in some of the most important wine-producing areas (Naoussa, Goumenissa, Crete, Santorini, Mantinia and Attica) and one in the South of France. The broad variety of its products, which include more than 40 labels, covers an extensive range of preferences by consumers around the world.
Often dubbed Greece’s answer to Barolo, Boutari Wines played a pioneering role by releasing the country’s first bottled PDO red wine in the 1950s, putting Greek varietals on the global map and reviving Xinomavro when it teetered on extinction.
Boutari Nouassa is a landmark wine as it is the first red wine bottled as a VQPRD to be sold on the Greek market. It is made from 100% Xinomavro grapes, which are aged for 12 months in French Limousin and Allier oak barrels.
Cold Maceration: Grapes undergo cold maceration for 24 hours.
Rosé Bleeding: A small percentage of juice is bled off for rosé production.
Alcoholic Fermentation: Controlled fermentation using selected yeast strains at 19–23°C.
Extraction: Gentle extraction with minimal pumpovers before fermentation starts (7–10 days).
Pressings: No pressings are included in the final blend.
Malolactic Fermentation: Wine undergoes malolactic fermentation.
Aging: Matured in French oak barrels for 12 months.
Initial Filtration: Mild filtration using large cross-section diatomaceous earth.
Final Filtration: Polishing filtration with sheet filtration.
Deep red colour with an intense personality. It produces a rich bouquet of ripe red fruit, blackberry and plum, together with sun-dried tomato and the aromas derived from ageing, cinnamon and wood. A rich body, good balance and structure, soft tannins in its finish.
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