Koiniariko
Introduction
Koiniariko is one of the rarest and most 'noble' red varieties of Northern Greece, centered in Epirus and Macedonia. It was considered nearly extinct until a few decades ago, but thanks to the efforts of certain winemakers (led by the region of Metsovo), it is being revived, offering wines with exceptional finesse often compared to French Pinot Noir due to their elegance.
Tasting Notes
Color: Light ruby to brick, with low color intensity. Aromas: An elegant 'nose' of strawberries, wild cherries, and orange, framed by notes of cinnamon, clove, and earthy elements (mushroom, truffle) as it ages. Palate: Elegant and airy, with 'electric' acidity and silky tannins. The finish is long, leaving a sensation of sweet spices and red fruits.
Gastronomy
Meats with Delicate Flavors: Beef fillet, rabbit, or poultry with light mushroom sauces. Game: Feathered game (partridge, quail) or dishes with truffle. Local Flavors: Smoked Metsovone cheese (which matches the wine's smoky character) or pies with wild greens.
Terroir
Region: The main revival hub is Metsovo, but it is also found in Western Macedonia (Siatista, Kozani) and sporadically in Thrace. Terroir: As a true mountain variety, Koiniariko loves high altitudes and poor, rocky soils. Low temperatures and the mountainous climate are essential to maintain its aromatic richness without being 'burned' by the sun.
Summary
Recent Articles
