Boutari's vineyard in the mountainous winemaking region of Goumenissa (goo - MEN - ee - sah), to the northwest of Thessaloniki, Greece, was planted in 1991. Today, this vineyard is organically cultivated. The vineyard, with its variations in both soil composition and depth, primarily produces red grape varieties. The majority of the estate is planted with the red varietals of Xinomavro and Negoska. The Boutari Filiria Estate constitutes one of the most densely planted vineyards in the Goumenissa region, with over 400 vines per hectare. The estate faces west, has a characteristically Mediterranean climate, and is located at an altitude of 600 feet.
Boutari's Goumenissa winery is a point of reference for the area as it was the first and, for many years, the only winery in the region - first opening its doors to the public in 1984. Its contributing role to local development - cultural, social, economic as well as viticultural - is extremely important. Visitors may participate in guided tours of both the estate and the winery, taste local wines, and view a presentation on the production of wine and its closely intertwined relationship with the Goumenissa region.
Boutari's Filiria Estate produces two estate selections which are imported into the United States: Filiria, a dry, red wine from the Goumenissa A.O.C., and Merlot Xinomavro, a dry, red wine from the Vin de Pays Macedonia, Greece.
Filiria Estate - Goumenissa
Vin de Pays - Macedonia, Greece
Dry Red Wine
50% Merlot from the Gerakona community vineyard and 50% Xinomavro from Boutari's proprietary vineyard in Filiria. Merlot harmoniously blends with Xinomavro, creating a wine with deep red color and velvety taste that is also rich in body. Merlot was first planted at Goumenissa in the early 1990's.
The two varieties are vinified separately. After destemming, the grapes are softly crushed and deposited into stainless steel tanks. Boutari practices 'cold soak' maceration. Before the actual fermentation begins, the grapes are left at 50ºF for 3 days. The temperature is then allowed to rise, and alcoholic fermentation begins. Malolactic fermentation follows in new French oak barriques, where the wine will age for 12 months. After barrel aging is completed, Zinomavro is bottle aged for an additional 4 months.
Deep, rich red color with a complex bouquet of red and black berries. Full-bodied with a solid tannic structure and a long finish.
Ideally paired with red meat dishes with sauces as well as with aged cheeses.
(fil - eer - YAH)
Appellation of Origin of High Quality (A.O.C.), Goumenissa, Macedonia, Greece
Dry Red Wine
50% Xinomavro and 50% Negoska. The Xinomavro varietal produces characteristically bold red wines that lend themselves to aging. The Negoska varietal makes Xinomavro softer and more elegant by softening its tannins and generally rounding off the wine.
Xinomavro and Negoska grapes undergo a soft pressing from which the pulp of each varietal is obtained. The pulps are then blended together in stainless steel tanks in equal portions. Boutari practices 'cold soak' maceration. Before the actual fermentation begins, the grapes are left at 50ºF for 3 days. The temperature is then allowed to rise, and alcoholic fermentation begins. Malolactic fermentation follows in new French oak barriques, where the wine will age for 12 months. After barrel aging is completed, Filiria is bottle aged for an additional 10 - 12 months.
Deep red color with scarlet hues. Rich and complex aromas of black cherries, blueberries, dark chocolate, coffee beans and herbs. Soft on the palate, rich in body; elegant, with an herbaceous finish.
An ideal accompaniment to red meat dishes with rich, slightly sweet sauces and with soft cheeses.