Apostolos Thymiopoulos, from a multi-generational family of winegrape growers in the Naoussa appellation, located in the northern Greek region of Macedonia, began bottling his own wine in 2003. Farming is organic and (certified) biodynamic. Xinomavro is the star grape in Naoussa - one that’s often compared to Italy’s nebbiolo, because of its tendency to give light-colored yet structured, complex, and age-worthy wines. This bottling is a blend of higher- and lower-altitude vineyards. The grapes are 75% destemmed and macerate for 18 days. Fermentation is in stainless steel and aging in used 500-liter oak barrels for 12 months. 13% alcohol. The expressive nose suggests dusty red fruits and minerals; on the palate the wine is bright, zippy, and fine, with good acidity and well-balanced tannins. For food: Lamb, of course, but also sausages, moussaka, and even tomato sauces (thanks to the wine’s vibrant acidity).