The Land of Xinomavro.
The wine from Naousa was the only wine that could endure even the longest journey and arrive unspoiled over atlantic. All the rest would be delivered as vinegars. That was one of the stories that followed the fame of the local wine since the 20th century.
Yet the beginning of vine-growing in Naousa goes back thousands of years. Mount Vermio, the northwestern flank of Naousa, was the home of Semeli, the mother of Dionyssus, the God of Wine. In the same area, Aristoteles founded his Academy; among his pupils was Alexander the Great.
However, the town of Naousa was founded in the 14th century and soon the fame of the local wine was widely spread. Exports to Austria, Hungary and Egypt were reported as early as the 18th century. “Town for its exquisite wine renowned” was stated by Meletion in 1728 (Geography, 1st edition), while in 1826 for Pouqueville “The wine of Naousa is one of the best in Makedonia…” and for Cousinery in 1831: “The wine of Naousa is to Makedonia what Burgundy wine is to France … I am in a position to say that the wine of Naousa is the best in the Ottoman Empire.”
In 1971, Naousa was accorded PDO status (Protected Designation of Origin), the country’s first appellation.
That small piece of land in Macedonia, in the northern of Greece stands out for its amazing assets. Mount Vermio offers desirable elevation, southeastern exposure and adequate rainfall; the summers are hot and dry. The soil is perfect for vine growing.
The TSANTALI Stranza Estate spreads on the southeast slopes of the mountain at a high altitude. Thanks to its ideal orientation, the vineyards are well protected from the northerly cold winds. The rich and consistent soil gives richly colored wines with vibrant aromas and a wealth of tannins, which soften subsequent to ageing.
» Climate: Continental, excellent for viticulture, with many hours of sunlight and abundant rainfall in winter. Cold temperatures and even snow are not rare in wintertime Naousa. Spring is also relatively rainy. The Vermion mountains in the Northwest of Naousa protect from the cold northerly winds and prevent late frosts. The summer is warm, with many hours of sunshine and little rain, ideal for Xinomavro to achieve full maturity.
Please see HERE the official Tsantali Naousa website.
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2008 Tsantali Naousa reserve, PDO Naoussa. 86 points.
Regional: Roasted lamb ribs. World: lamb casseroles, prime meat, game, grilled vegetables, asian dishes, matured hard cheeses.
Medium dark ruby. Medium+ viscosity. Cool berry nose, cool cedary notes, earthy and nutty notes, hint of medicinal herbs. Polished, preseerved red berry and plum fruit on the palate, some metallic and tarry notes, light herbaceous notes and some old oak, integrated tannins, quite polished and has some substance, restrained style, attractive to good finish.