Kamara ‘Pure Shadow Play’
Thessaloniki, Thessaloniki PGI, Greece
Dimitrios Kioutsoukis has brought to reality his grandfather’s dream of rebuilding their family winery and producing magnificent wines.
This Assyrtiko is hand-harvested and naturally fermented in temperature-controlled stainless steel tanks with indigenous yeasts and three months bâtonnage on fine lees. There are no oenological substances added. The result is a very bright golden colour and that gorgeous distinct haze sought after by natural wine enthusiasts. Rich, intense nose with aromas of pear and quince revealed at the beginning giving their place to the aromas of sage. A fuller wine with very good weight and a very long finish.
- Thessaloniki PGI
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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.
"Assyrtiko originates on Greece’s islands (e.g. Santorini) rather than here but it has become Greece’s white wine calling card. Natural ferment, zero sulphur, lots of lees contact and bâtonnage (lees stirring), this has a little more weight and heft than you might expect with herbal citrus aromas, textured lemon and pear flavours and some crunchy touches on the crisp finish."
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.