Reimagining Wines is the motto of the winery. This is the story of Kioutsoukis family (Dimitrios, Eleftheria and their children). Dimitrios Kioutsoukis with his family assistance and inspiration planted 11 hectars 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 (chemical engineer- UC Davis winemaking) and his daughter Stavroula ( agronomist- oenologist) carrying on the family tradition and passionate about permaculture principles use more than organic methods in viticulture and winemaking. Their main goal is to give birth to wines versatile, unique that express both their philosophy and the terroir.
Seeking the real taste of life they created the Kamara pure wines, low intervention wines (natural wines).
All Kamara pure wines are naturally fermented with indigenous yeasts, have no oenological substances added and they are bottled without filtration and no added sulfites
Label: Nimbus albus
Origin: North Greece
Appellation: PGI Thessaloniki
Region: Slopes of Kamara-Oraiokastro Thessaloniki
Variety: Malagousia-Assyrtiko (50-50% blend)
History of this label: The label is a painting of our lakes during a cloudy day, as Nimbus means cloud and Albus white. The Nimbus series are natural non filtered wines, giving their hazy hue and an uplifting but soft and round feeling, kind of what drinking a cloud would taste like.
Bright golden colour with greenish highlights recalls the colour of a fino sherry. Rich, intense nose, with all natural flavours evolving in mouth. A robust botanical sense combined with stone fruits, leaving in the finish earthy expression with hints of frankincense, lavender and chamomile. The fine alcoholic expression is perfectly harmonious with the low acidity in the palate.
|Malagousia||Richter 110||2.4ha/2008||Clay-Loam||Eastern||140m above sea level|
|Assyrtiko||Richter 110||1.44ha/2010||Silty-Clay-Loam||Eastern||140m above sea level|
Each variety destemed and ferments separately in stainless steel tanks (controlled fermentation temperature 18º- 21º C) with indigenous yeasts, no oenological substances added. Spontaneous malolactic fermentation. The produced wines are mixed, racked from the very dense sediments and stirred on fine lees for three months in old barriques (225 liiters each). No protein stabilization, only tartaric stabilization. No fining, no filtration. The maceration before the fermentation lasts 1-2 days depending on the year in low temperature (5-8ο C), that gives to the wine its gold unique color. No sulfites added.
Aging potential up to 5 years. The wine is bottled with a natural cork closure, in order to ensure a unique aging capacity. Ideal serving temperature between 12-16ο C.