Stalisma rosé 2022 - Kamara Winery (BD & vin nature)

Stalisma is the Greek name for the dozing of herd animals during the warm summer days, in fresh shady places. And that is exactly how Stalisma rosé tastes. Very refreshing and relaxing with aromas of sun-dried tomatoes and black olives. Mouth-filling, rich, berries and cherries, razor-sharp acidity and a little bit of residual sugar. The Greek summer in your glass!

• Country / Region: Greece / Macedonia
• Grape variety(ies): 100% Xinomavro
• In the vineyard: Vines on a soil of salty clay and loam. Vines facing east, at 140 meters above sea level. Biodynamic farming
• In the cellar: Spontaneous fermentation for 20-25 days. Two months sur-lies on old wooden barrels. Unfiltered, without addition of So2
• Quality mark: Biodynamic and Vin Nature, Vegan
  

Kamara Estate. The Kioutsoukis family, led by Dimitrios and his daughter Stavroula, produces pure wines based on biodynamic principles. They themselves see biodynamics primarily as an intermediate phase towards full permaculture, an ecologically sustainable system in which the estate is in complete harmony with nature. The aim is to produce wines that are both versatile and an expression of this philosophy and terroir, with as little intervention as possible.

In the early 1900s the Kioutsoukis emigrated from Eastern Rumelia (former independent region of the Ottoman Empire located on the coast of the Black Sea) to Greece. The region was known for its specific and special wines, knowledge that the family brought with them to Thessaloniki. However, it was not until 2010 that the family dream of having their own winery came true.

After training as a chemical engineer, Dimitrios decided that his dream lay in his family heritage. After a few years of work experience, he had saved enough money to finally fulfill his family dream. With the help of family and friends, he planted about 11 hectares of vines on the slopes of Mygdonia, Northern Greece, near Thessaloniki. Previously, there were vines here that were hundreds of years old, but unfortunately, all destroyed by phylloxera. Wine, therefore, had not been made there since the early 1900s.

Until the arrival of Dimitrios. In his own orchards he works only with local grapes such as Assyrtiko, Malagousia, Roditis, Muscat, Moschofilero, Xinomavro and Limnio. He works completely biodynamically, with as little intervention as possible, only applies traditional methods and, except for the Retsina, no sulphites are added anywhere.