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Xinomavro: Greece's Noble Red Grape
If there is one Greek red grape every wine lover should know, it is Xinomavro.
Pronounced roughly ksee-NOH-mah-vroh, the name translates as "sour black" - a fitting description for a grape known for its naturally high acidity, firm tannins and deep, savoury character.
Often compared to Nebbiolo or Pinot Noir, Xinomavro can produce wines that are aromatic, structured and incredibly expressive of where they are grown. With age, it can develop wonderfully complex savoury aromas - think black olive, sundried tomato, dried herbs and earthy spice alongside red and dark fruit.
But Xinomavro isn't a one-style grape. Its expression changes dramatically depending on where it is grown and how it is made.
Where does Xinomavro come from?
Xinomavro is one of Greece's most important indigenous red grapes, primarily associated with northern Greece.
Its birthplace is Naoussa, in Macedonia, where it produces structured, age-worthy reds with firm tannins, bright acidity and aromas often compared to Nebbiolo.
But Naoussa isn't the whole story.
Xinomavro is also central to Amyndeon, where the higher, cooler vineyards can produce lighter and more aromatic expressions, including rosé and sparkling wines.
And then there is Rapsani, on the slopes of Mount Olympus.
Xinomavro from Rapsani
Rapsani PDO is one of just four PDO appellations dedicated to Xinomavro and the only one outside Macedonia. Here, Xinomavro is traditionally grown as part of a blend with two other indigenous varieties, Krassato and Stavroto.
The vineyards sit on the dramatic slopes of Mount Olympus, where altitude, mountain breezes and the influence of the Aegean help create wines with freshness and structure.
One of the producers reviving this tradition is Papadopoulos Viticulture, founded by brothers Dimitris and Nikos Papadopoulos in 2015. They work with old vineyard parcels and use spontaneous fermentation with wild yeasts, no temperature control and minimal sulphur, aiming to express the character of Rapsani with as little intervention as possible.
What does Xinomavro taste like?
Young Xinomavro can be surprisingly bright and aromatic, with flavours and aromas of:
Sour cherry and red berries
Pomegranate
Plum and darker fruit
Dried herbs
Black olive
Tomato and sundried tomato
Earth and spice
The combination of high acidity and firm tannins gives the wines structure, while their savoury character makes them particularly compelling with food.
And this is where Xinomavro gets really interesting. With bottle age, the fruit becomes less dominant and those savoury, tertiary characteristics become more pronounced. Black olive, sundried tomato, dried flowers, leather and earthy spice can emerge, giving mature Xinomavro an extraordinary complexity.
It's one of the reasons the comparison with Nebbiolo makes sense - not because the wines taste the same, but because both grapes can produce wines with high acidity, pronounced tannins, perfume and a remarkable ability to develop with age.
Try Xinomavro from Rapsani
If you're new to Xinomavro, Papadopoulos Rapsani 2024 is a brilliant place to start.
It's a traditional Rapsani blend of Xinomavro, Krassato and Stavroto, made from vineyards on the slopes of Mount Olympus. It's a dry, minimal-intervention red with 12.5% ABV, combining ripe fruit with wild herbs, savoury character and the freshness that makes Rapsani so distinctive.
If you want something more concentrated and contemplative, Papadopoulos also makes Basilica 2024, a characterful single-vineyard Xinomavro-based red blend from a cru plot in Rapsani. It's an excellent example of how the grape can take on more depth and complexity while retaining its freshness.
And for something particularly rare, Papadopoulos Tortura 2024 is a single-vineyard Rapsani cru made from Xinomavro, Stavroto and Krassato. Only 656 bottles were produced, with forest fruits, wild herbs, savoury complexity, fresh acidity and velvety tannins.
Xinomavro and food
Xinomavro's combination of acidity and tannin makes it a fantastic food wine.
Try it with:
🍖 Lamb and goat - particularly slow-cooked or grilled.
🍅 Tomato-based dishes - the wine's acidity and sundried tomato character work beautifully with tomato's natural acidity and aroma.
🍄 Mushrooms - earthy flavours complement Xinomavro's savoury character.
🧀 Hard and aged cheeses - the tannins have enough structure to stand up to richer, salty cheeses.
And, naturally, it is brilliant with Greek food. Think lamb chops seasoned with Aegean herbs, slow-cooked goat, aubergine and rich tomato-based dishes.
Xinomavro: Greece's answer to Nebbiolo?
This is one of our favourite ways to introduce the grape to people who already love Italian wine.
If you love Nebbiolo, there's a good chance Xinomavro will fascinate you.
Both can offer:
High acidity + firm tannins + perfume + savoury complexity + serious ageing potential
But Xinomavro has its own identity. Its characteristic combination of red fruit, olive, tomato, herbs and spice gives it a distinctly Greek personality.
And that's exactly why we think Greek wine is so exciting. Rather than trying to reproduce familiar international styles, its most interesting wines come from indigenous grapes that are deeply connected to their landscapes and traditions.
Discover Xinomavro
If you're curious about Xinomavro but don't know where to start, we've made it easy.
The Greek Wine Discovery Case brings together six bottles from small Greek producers and is designed to introduce you to different grapes, regions and styles - including Xinomavro from Rapsani.
Or, if you'd rather start with a single bottle, Papadopoulos Rapsani 2024 is one of our favourite ways to discover the grape beyond its more familiar expressions from northern Greece.
Want to learn more? Explore our guide to Greece's indigenous grape varieties or our Rapsani PDO guide.
