LCBO 39964 · Macedonia, Greece
This unfiltered Xinomavro was manually pressed with a traditional press called a stereocilia. It is fermented for two months with natural yeast and aged for 12 months in a large clay amphora. It shows intense red berry fruit with tea, olive, herbs and earthy notes; medium-bodied with crisp acidity and silky tannins.
ORIGIN / STORY
酒庄历史、命名故事和公开逸闻只采用可追溯资料；没有来源，就保留空白。
This unfiltered Xinomavro was manually pressed with a traditional press called a stereocilia. It is fermented for two months with natural yeast and aged for 12 months in a large clay amphora. It shows intense red berry fruit with tea, olive, herbs and earthy notes; medium-bodied with crisp acidity and silky tannins.
目前只有 LCBO 商品事实，尚未完成酒庄创立、酒名来源和年份沿革的一手资料核验。该栏目已进入逐款研究队列，JIC 不会在没有来源时补写历史。
暂未找到可以独立核验的传奇、名人轶事或标志性事件。页面先保留证据边界，后续找到酒庄、档案、菜单或采访原件后再补充。
HOW TO ENJOY
JIC 场景建议
建议温度 · 13–16°C；这是按酒型给出的 JIC 建议，瓶标或酒庄说明优先。
PEOPLE / PLACES
人物、餐厅与知名场合必须有公开记录。普通消费者评价与产品事实分开呈现。
暂未收录可核验的公开饮用者评价。这里不会把广告代言、匿名转述或无链接截图冒充名人偏好。