Markos is the third generation of a family of viticulturists and winemakers at Markovitis Winery, formerly Chateau Pegasus, and the first producer in Greece to practice organics. Based in Naoussa, a region in the north of Greece, near Thessaloniki, famous for making Nebbiolo-style wines that can be just as age-worthy. Marko's grandfather planted 24 hectares of the Xinomavro grape in 1970 in the foothills of Vermio mountain, in the north-western part of the zone, on gentle slope, between a forest of oaks. Xinomavro can seem austere in youth, with grippy tannins and high acid. This structure mellows with age, the wines acquire a fragrant lift and develop complex earthy notes, not unlike Pinot Noir. Markos’ Xinomavro is the only wine made on the estate, made with 100% de-stemmed fruit and aged in old barrels.

Naoussa is one of Greece’s most prestigious wine regions, situated in the foothills of Mount Vermion in northern Macedonia. The vineyards lie at altitudes between 150 and 400 metres, benefitting from a warm Mediterranean climate tempered by cool mountain breezes. Summers are hot but rarely extreme, while winters are relatively cold and wet, allowing vines to rest fully. The region’s complex soils, composed of limestone, marl, schist and clay, provide excellent drainage and contribute to the structure and minerality of the wines.

Viticulture in Naoussa can be challenging: the area receives significant spring rainfall, which increases the risk of diseases such as downy mildew, and summer droughts can stress younger vines. Careful canopy management and sustainable practices are therefore vital to ensure balanced fruit.

The signature grape of Naoussa is Xinomavro, a native red variety known for its high acidity and firm tannins. It is often compared to Nebbiolo, both for its ageing potential and its complex, savoury aroma profile. In Naoussa, Xinomavro is typically vinified as a varietal wine, producing medium- to full-bodied reds with flavours of sour cherry, red plum and raspberry, alongside notes of tomato leaf, black olive, dried herbs and spice. With age, these wines develop earthy, truffle-like nuances and elegant structure, making them some of Greece’s most distinguished and long-lived reds.

Xinomavro is one of Greece’s most noble and distinctive red grape varieties, primarily grown in the northern regions of Macedonia, particularly Naoussa, Amyndeon, and Goumenissa. Its name translates to "acid-black," reflecting its naturally high acidity and deep colour, though the grape’s tannins and structure are more defining than its pigmentation.

Viticulturally, Xinomavro is a challenging variety, sensitive to climate, prone to irregular yields, and highly reflective of its terroir. It thrives in cooler continental climates with well-drained soils, which help maintain acidity and develop complex aromatics. The grape ripens late, requiring careful vineyard management to achieve optimal balance between sugar, acid, and phenolic maturity.

Xinomavro is almost exclusively planted in Greece, though small experimental plantings exist in countries like the United States and Australia, where adventurous winemakers are exploring its potential.

Wines made from Xinomavro are typically dry, with firm tannins, vibrant acidity, and remarkable ageing potential. Key styles include robust reds, elegant rosés, and increasingly, sparkling wines from cooler areas like Amyndeon. Classic flavour profiles feature red fruits (cherry, raspberry), sun-dried tomato, olive tapenade, herbs, earth, and spice. Often compared to Nebbiolo, Xinomavro is celebrated for its complexity, longevity, and strong sense of place.