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
Herbal and vegetal notes in the palate, with an intensive expression of bergamot and kumquat along with resin and thyme. Hints of Chios mastic at finish prove the quality of the pine resin used. Balanced acidity with a fruity and herbal feeling in the long lasting aftertaste.
*Natural wines are suitable for Vegans & Vegetarians
Country & Region
Kamara, Oraiokastro Thessaloniki, Greece
140m above sea level. The soils are Silty, Clay, and Loam.
- 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.
Fish dished, cheese, white meats, salads