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BERKMANN WELCOMES GREEK PRODUCERS TO THE FAMILY

Berkmann Wine Cellars adds to its diverse portfolio, Greek rising star, Thymiopoulos Vineyards. This follows Berkmann’s recent partnership with Greek fine wine producer, T-OINOS, internationally recognised for producing some of the world’s best white wines.

Alex Hunt MW, Purchasing Director at Berkmann Wine Cellars, explains:

“We are constantly on the lookout for wines with unique local character that can broaden the range of styles we offer our customers. After several recent forays off the beaten track in Italy and Spain, Greece was a logical next step. It has the three necessary attributes for us: distinctive terroirs, local varieties brimming with character, and the technical know-how to express them precisely and deliciously.”

Emma Dawson MW, Senior Buyer at Berkmann Wine Cellars, added:

“I have been working with Apostolos Thymiopoulos for over seven years and seen him grow into one of the stars of the new wave of Greek winemaking. We are delighted that he agreed to make these exclusive blends and labels for Berkmann, which demonstrate fantastic value. The white, a Malagouzia-Assyrtiko blend, is akin to a lively, fresh Viognier, and the red, a Xinomavro, I would describe as a ‘Baby Barolo’. We hope that these wines will be well-received, warranting further expansion into this exciting territory.”

The Thymiopoulos family have been growing grapes in the Naoussa region of Greek Macedonia for generations, winemaker Apostolos’ father, Sergios began by selling to local wineries. Seizing the opportunity to begin making wines under the family name, Apostolos released his first vintage in 2005, focusing on the local Xinomavro grape and taking advantage of the family’s old bush vines, to produce high-quality modern examples of the indigenous variety.

Maintaining the same low-intervention approach to viticulture of previous generations, his methods incorporate organic and biodynamic practices; guinea fowls and turkeys are used for pest control and the use of herbicides is avoided. Fermentation is carried out using wild yeast and the wines are bottled unfiltered, with only the minimum addition of sulphur.

T-OINOS is a project inspired by estate owner Alexandre Avatangelos and Gerard Margeon, the head sommelier of the Alain Ducasse Group, the wines are the first in 3,000 years to be produced from the volcanic soil of Tinos, a World Heritage-listed island of the Cyclades.