Kamara Pure Rosé Pét Nat
Xinomavro, Malagouzia, Assyrtiko
Oraiokastro, Oraiokastro, Greece
The story behind this wine is that one of Dimitrios's daughters wanted a sparkling for her wedding. It is entirely made by hand with fermentation in the bottle with the must of Xinomavro. The wine is not disgorged, making it slightly hazy with a coppery rose cast — a real gutsy wine, medium-bodied with tingling acidity and beautiful balance. A wild wine with notes of herbs, dry spice, sweet clementines and rising bread, all swirling around on fine, foamy bubbles.
Check out Gareth's video on how to open a bottle of Pét-Nat!
Pét-nat is a wild sparkling natural wine fermented in the bottle. Since there is no disgorging, CO2 is trapped, and the gas absorbs into the wine as bubbles. The atmospheres are similar to Champagne so expect a pop. Some quick tips to avoid wasting any of those precious fun bubbles!
1. chill before you swill. Between 8-10
2. secure two glasses and a good opener.
3. pop (carefully) & pour (quickly).
Father and Daughter Team
What happens when an entire family is passionate about nature? They abandon city life and move to the countryside. This is the story of the Kioutsoukis family (Dimitrios, Eleftheria and their children). Dimitrios Kioutsoukis with his family assistance and inspiration planted 11 hectares of vines (mainly Greek grape varieties: Assyrtiko, Malagousia, Roditis, Xinomavro) in northern Greece near Thessaloniki, an area well known from ancient times for its wines.
Dimitrios, a chemical engineer with a degree from the University of California Davis in winemaking and his daughter Stavroula (agronomist-oenologist) carry on the family tradition. They are passionate about permaculture principles using more organic methods in viticulture and winemaking. Their main goal is to give birth to wines that are versatile,unique, and that express both their philosophy and the terroir.
Seeking the real taste of life they created Kamara pure, low intervention natural wines. All Kamara pure wines are naturally fermented with indigenous yeasts, have no oenological substances added and are bottled without filtration and no added sulfites.
Dimitrios Kioutsoukis with his family assistance and inspiration planted 11 hectares of vines (mainly Greek varieties: Assyrtiko, Malagousia, Roditis, Xinomavro) in northern Greece near Thessaloniki, an area well known from ancient times for its wines.