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%) Vinification is done with whole bunches pressed in membrane press, controlled fermentation at 18 degrees Celsius, low sulphur use, no chemical additives. Second fermentation is done in bottle. Sur latte 9-18 months. Released 3 month after degorgement.
The Cuvee Speciale Brut with a complex straw yellow color character from the aromas of yeasts, citrus fruits, stone fruits and strawberries. The wine has a medium body. Its rich creamy foam is persistent, producing fine bubbles from the refreshing acidity of Xinomavro followed by an intense aftertaste. The production of this exceptional wine is limited and numbered.
Balances with fatty dishes, such as cheese pie, kokoretsi, it can accompany everyday Greek cuisine dishes, like chicken and fish.
The extra Brut Cuvee is a sparking rose wine, and a blend of Xinomavro, ungrafted (98%) and Limniona(2%). Vinification is done with whole bunches pressed in membrane press. Temperature controlled fermentation at 18 degrees Celsius, low sulphur use, no chemical additives. Second fermentation in bottle. Sur latte 9-18 months. Released 3 month after degorgement.
Bright pink color, tasting note Fruity, mineral and slightly yeasty nose, aromas of strawberry, rasberries. Everlasting tiny bubbles. The wine’s impressive structure is based on acidity and some tannins finished off with a long citrus aftertaste. Cold climate type of sparkling wine.
Pairs with varieties of cheese and sweets with fresh strawberries