Nimbus Albus White 2022 - Kamara Winery (BD & vin nature)

White blend of local Malagouzia and Assyrtiko. Nimbus means cloud and Albus means white. Spontaneous fermentation and malo in stainless steel barrels and unfiltered. Rich botanical aromas with ripe stone fruit, grapefruit zest, chamomile and a creamy, salty finish. With 1 to 2 days of cold maceration, the wine still manages to get a light glow, or, something cloudy. Energetic and full of life, characteristics that the wine seems to have on the person or person who consumes it. Very tasty with Risotto, Creamy cheeses, Grilled chicken with lemon, Green salad

• Country / Region: Greece / Macedonia
• Grape variety(ies): 50 % Malagouzia, 50% Assyrtiko
• 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 wine cellar: Both grape varieties completely destemmed. 1 to 2 days cold maceration. Both spontaneous alcoholic and malolactic fermentation separately on stainless steel. Juice is then mixed. 3 months batonnage on old wooden barrels of 225 liters. 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 uses traditional methods and, except for the Retsina, no sulphites are added anywhere