Kayafas

Thymiopoulos family has been in agriculture and grape-growing in the village of Trilofos for generations. Apostolos Thymiopoulos was the first to vinify the family vineyards while studying oenology. He truly believes in sustainable winegrowing and minimum intervention during the whole winemaking process. 

Kayafas is made from single Xinomavro parcel planted on limestone soil 44 years ago near Trilofos village. Grapes are 80% destemmed, fermented with indigenous yeasts and macerated for 40 days. Aged 12 months in second-use, 500-litre French oak barrels.

Kayafas has a deep ruby color with violet hues. Intense and complex nose, with aromas of red fruits such as strawberry, sour cherry, raspberry, and red currant. Hints of tomato, lavender, vanilla, marjoram, nutmeg, green pepper, rose, and tea complete the special set. In the mouth, it has full-body, high but ripe tannins, and crisp acidity. Juicy cherry, cranberry, strawberry, sour cherry, vanilla, cinnamon, pepper, cocoa, tea, lavender, dried rosemary, olive leaves, tomato paste, and violet fill-up the mouth in every sip.