Domaine Karanika produce the finest quality sparkling and still wines in total harmony with nature. Their organic/ biodynamic vineyards at the Amyndeo plateau in the far North-west of Greece include old to very old ungrafted Xinomavro vines, the younger Assyrtiko and the almost forgotten Limniona.
Karanika’s winemaking philosophy is that real quality is achieved only when there is complete balance in all aspects of the growing and winemaking process.
This includes minimal handling of grapes and wines with few to none chemical additions. They follow nature, instead of trying to control it. That means: no pumping to transport must and wines, but gravity, pillage, adding only sulphites and Montmorillonite clay to the wine, and the use of ‘homeopathic’ sprays in the vineyard instead of fertilisers and pesticides. They work according to Maria Thun’s biodynamic calendar in the winery and vineyard therefore the wines ‘breathe terroir’, are crystal clear, very aromatic and have considerable length. No bombastic heavyweights but subtle and elegant wines.
Xinomavro
This dry red wine is released only in the absolute best of vintages. Latest release 2013 – an iconic year for xinomavro in Amyntaio. Very aromatic: red berries, dried tomato, spicy and floral in the nose. These aromas come back on the palate, lots of tannins, but very ripe and soft, deep ruby red, no sign of ageing, endless aftertaste, medium body, complete ripeness with only 12,5% alcohol. Can age for the next 20+ years.
Xinomavro Rose
The xinomavro rose is hand harvested. Maceration is done for 8 hours. Spontaneous fermentation with indigenous yeasts follows at controlled temperature between 18 – 20 °C, Indigenous yeasts are used and no filtration is done. Maturity is 18 months in the bottle.
Xinomavro rose is a highly aromatic wine with red fruit flowery aromas. Pleasant acidity with good length.
Very versatile for food pairings.
The extra Brut Cuvee is a sparking white wine, a blend of Xinomavro (90%) and Assyrtiko(10%) Destemming, pressing and remaining for a short period with the marc. Alcoholic fermentation is carried out with indigenous yeasts at a controlled temperature of 18 degrees. Minimal addition of sulfites and no additives. The second fermentation takes place in the bottle and remains with the lees for 12 -16 months (méthode traditionnelle). Available on the market three months after disgorgement. The foam, persistent and of high quality, is achieved by the second fermentation in the bottle, according to the traditional method. Velvety pink gold color, persistent bubbles and abundant foam. Fruity, metallic nose with subtle yeast aromas in the background. Delicate aromas with notes of chalk that suddenly lead in the mouth to wild roses, wild strawberries and blackberries. The impressive structure of the wine is based on acidity and mild tannins and ends in an impressively long aftertaste.
The extra Brut Cuvee is a sparking rose wine, and a blend of Xinomavro, ungrafted (98%) and Limniona(2%). Vinification Destemming, pressing and remaining for a short period with the marc. Alcoholic fermentation is carried out with indigenous yeasts at a controlled temperature of 18 degrees. Minimal addition of sulfites and no additives. The second fermentation takes place in the bottle and remains with the lees for 12 -16 months (méthode traditionnelle). Available on the market three months after disgorgement. The foam, persistent and of high quality, is achieved by the second fermentation in the bottle, according to the traditional method. Velvety pink gold color, persistent bubbles and abundant foam. Fruity, metallic nose with subtle yeast aromas in the background. Delicate aromas with notes of chalk that suddenly lead in the mouth to wild roses, wild strawberries and blackberries. The impressive structure of the wine is based on acidity and mild tannins and ends in an impressively long aftertaste.