Full bottle 1,568 g. Ungrafted gobelet vines planted in 1919. Sandy clay loamy soil over limestone conglomerates. Destemming, light crushing, cold soak, alcoholic fermentation by indigenous flora isolated from the specific block, at gradually increasing temperatures, kept on lees for 24 months with regular stirring. 24 months in new Allier andJupilles French oak casks, medium grain, white toasted and 12 months in bottle before release. No treatment or filtration before bottling. TA 6.41 g/l, pH 3.39. This seems to be getting lighter in colour with every vintage. In 2020, it is mid to light cherry red. Intense Xinomavro aromas of both sweet and sour cherry, wild flowers/herbs, just a hint of tomato leaf. Open and fragrant and with a stony/mineral dustiness to add another dimension to the fruit. Juicy, with masses of sweet/sour red fruit on the palate but no unwanted sweetness, immensely fresh, intense and finely balanced. Dry tannins yet not as marked by them as I might have expected for the variety. Pure, direct, long and with a very long life ahead. Benchmark, ageworthy Xinomavro with more depth on the mid palate then the Hedgehog Xinomavro. 17.5 points