Naoussa PDO

Overview

Naoussa produces Greece’s most celebrated red wines from Xinomavro, a noble grape variety often called “the Nebbiolo of Greece” for its combination of high acidity, firm tannins, and remarkable aging potential. Located on the southeastern slopes of Mount Vermio in northern Macedonia, Naoussa benefits from altitude, continental climate, and limestone-clay soils that bring out Xinomavro’s full complexity. The wines are powerful when young but develop extraordinary complexity with age, revealing notes of tomato, olive, and sun-dried fruit alongside the initial red berry character. For enologists, Naoussa offers essential study in Xinomavro cultivation, continental Greek terroir, and the production of age-worthy wines from indigenous varieties.

Geographical Context

Location and Topography

Position: Northern Greece; Central Macedonia; Imathia regional unit

Mountain: Southeastern slopes of Mount Vermio

Elevation: 150-450 meters

Vineyard Area: ~600 hectares (PDO)

Orientation: Southeast-facing predominantly

Climate

Classification: Continental Mediterranean

Growing Season: 16-18°C average

Winter: Cold; snow possible

Summer: Hot days; cool nights (altitude)

Rainfall: 600-750 mm annually

Diurnal Range: Significant; preserves acidity

Soils

Primary Types:

• Limestone-clay: Dominant
• Sandy loam: Some areas
• Gravel: Alluvial deposits

Terroir Impact: Limestone = mineral intensity; structure

The Xinomavro Grape

Character

Name Meaning: “Acid-black” (xino = sour; mavro = black)

Characteristics:

• High acidity
• High tannin
• Medium color (surprisingly pale for name)
• Late ripening
• Age-worthy

Aromatics:

• Fresh: Red cherry, strawberry
• Aged: Tomato paste, olive, dried herbs, leather

Comparison to Nebbiolo

Similarities:

• High tannin + high acidity
• Pale color for structure level
• Age-worthy (decades)
• Terroir-sensitive
• Tar and roses notes

Differences:

• Different aromatic profile
• Xinomavro’s tomato/olive character unique

Wine Regulations

PDO Requirements

Classification	Aging	Oak
Naoussa PDO	12 months minimum	Optional
Naoussa Reserve	36 months (12 oak)	Required
Naoussa Grande Reserve	48 months (24 oak)	Required

Other Requirements

Grape: 100% Xinomavro

Yield: Maximum 70 hL/ha

Alcohol: Minimum 11.5%

Wine Styles

Young Naoussa

Character:

• Ruby with garnet hints (not deep)
• Red cherry, strawberry
• Firm tannins
• High acidity
• Needs time or decanting

Accessibility: Challenging young; rewards patience

Reserve/Grande Reserve

Character:

• Garnet, brick edges
• Tomato paste, olive
• Dried fruit, leather
• Sun-dried herbs
• Integrated tannins
• Complex, evolved

Aging: 10-30+ years for top examples

Evolution Profile

Young (1-5 years): Tight, tannic, primary fruit

Developing (5-15 years): Opening; secondary notes emerging

Mature (15-25 years): Peak complexity; tomato, olive, leather

Old (25+ years): Ethereal; remarkable longevity

Key Producers

Quality Leaders

Boutari (Kir-Yianni): Historic; benchmark quality

Thymiopoulos: Modern excellence; natural approach

Dalamara: Consistent quality; female winemaker pioneer

Karydas: Small; traditional excellence

Alpha Estate: Quality range

Historic Estates

Boutari: Pioneer (since 1879)

Tsantali: Historic; quality range

Rising Stars

Foundis: Small production; terroir-focused

Diamantakos: Quality-focused

Technical Considerations

Viticultural Practices

Training: Traditional bush vine and modern VSP

Vine Age: Old vines valued

Harvest: October; late ripening

Yield Control: Essential for quality

Winemaking Approaches

Traditional:

• Extended maceration
• Large oak aging
• Austere, tannic
• Long aging before release

Modern:

• Controlled extraction
• French barrique
• More approachable
• Earlier release (still needs time)

Quality Factors

Tannin Management: Critical; avoid over-extraction

Acidity: Preserve; defines character

Oak Integration: Balance with fruit

Patience: Essential; wines need time

Historical Context

Ancient Origins

• Xinomavro cultivation for millennia
• Ottoman period: Viticulture continued
• Phylloxera devastation late

Modern Development

• 1971: OPAP (original Greek AOC) established
• 1990s: Quality renaissance
• 2000s: International recognition
• Present: Greece’s premier red wine PDO

Market Position

Production Statistics

PDO Area: ~600 hectares

Annual Production: ~3-4 million bottles

Producers: ~30 bottling estates

Pricing

Level	Price (€)
Entry PDO	€10-18
Quality Estate	€18-30
Reserve	€25-50
Grande Reserve/Icon	€40-100+

Export Markets

Primary: USA, UK, Germany, Belgium

Position: Greece’s premium red wine

Value: Excellent quality/price for age-worthy wine

Food Pairing

Classic Matches

Greek Cuisine: Lamb, goat, grilled meats

Mediterranean: Tomato-based dishes (echo wine’s character)

Cheese: Aged hard cheeses; feta

Service

Temperature: 16-18°C

Decanting: Essential, especially young wines (2-4 hours)

Aging Recommendation: Best after 8-15 years

Comparison: Naoussa vs. Nemea

Aspect	Naoussa	Nemea
Grape	Xinomavro	Agiorgitiko
Climate	Continental	Mediterranean
Style	Powerful, tannic	Softer, fruitier
Acidity	Very high	Moderate
Aging	Exceptional	Good

Conclusion

Naoussa represents Greek winemaking at its finest, producing age-worthy red wines from Xinomavro that stand comparison with the world’s greatest tannic varietals. For enologists, the appellation offers essential study in Xinomavro cultivation, the management of high tannin and acidity, and the crafting of wines designed for decades of aging. The comparison to Nebbiolo is apt—both varieties reward patience with wines of extraordinary complexity. As international recognition grows and production quality rises, Naoussa’s position as one of Europe’s undervalued great wine regions becomes increasingly evident.

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Last updated: January 2026