Kamara | Nimbus Ritinitis

Natural wine has no uniform definition. It is a general term used to describe artisanal wine made using organically and/or biodynamically grown hand-picked grapes which are vinified with little or no intervention. Winemakers often rely on indigenous yeast to catalyse natural fermentation, avoiding the use of any chemicals, additives or sulphites.

The result is wine which is alive, energetic, vibrant and unexpected – a welcomed contrast to the industrial practices of the wine industry. Valentina Passalacqua

Name of Estate/Domaine
Kamara Pure

Terroir
140m above sea level. The soils are Silty, Clay, and Loam.

Vinification

• The skins of Assyrtiko macerated in stainless steel tanks with the must for 5-8 days at low temperature.
• During the fermentation high quality pine resin from the mountains of Evia is added, following the ancient recipe. 
• Spontaneous alcoholic fermentation.
• Indigenous yeasts.
• Spontaneous malolactic fermentation. 
• Stirred on fine lees for three months in old barriques. 
  
• No protein stabilization, only tartaric stabilization.
• No fining.
• No filtration.
• No sulfites added.

Food Pairing
Fish dished, cheese, white meats, salads