Thymiopoulos Rose de Xinomavro

What it tastes like Textural and savoury with wild strawberry, cherry, blood orange, tomato leaf, and dried herbs. There’s vibrant acidity, subtle tannin, and a saline, almost orange-wine-like complexity beneath the fresh fruit. Why you should buy it One of the most distinctive rosés in Greece — serious, food-friendly, and layered. It combines the freshness of rosé with the structure and savoury depth that Xinomavro is known for. Great value for such characterful winemaking. What to enjoy it with Grilled octopus, Mediterranean vegetables, feta, tuna, tomato-based dishes, or charcuterie. It’s especially good with food that can overpower lighter rosés. Wine Story Made by Apostolos Thymiopoulos, one of the leading figures in modern Greek wine, this rosé comes from high-altitude vineyards around Fytia in Naoussa. Fermented with wild yeasts and aged partly in old oak, it’s crafted with minimal intervention to express the character of Xinomavro and the cooler Macedonian terroir. If you like these, you’ll love this wine Tavel Rosé, lighter styles of Nebbiolo, or structured rosés from Bandol.