The winery has a history and methods coming from a five-century long family tradition, as shown by the records kept. The winery as we know it today was constructed in 1997 by George and Eleni Karimalis, restoring a 500-year-old vineyard that had been passed down to them and started Karimalis Winery and an agritourism business with agrotourism and oenotourism developing with time. Wine is made from the grapes harvested from the actual vineyard in which the winery stands, as well as from two other vineyards that belong to the family. These are the ‘Kalabele’ near the village of Nas and the ‘Stefanes’ near the village of Pigi.
All the vineyards are certified by the Organic Farming Organisation for their organically produced crops. The Karimalis vineyards cover comprise of local varieties of vines, such as Reteno, Kountouro (Mantilaria) and Fokiano for the red varieties and Begleri and Assyrtiko for the white ones. All the wines produced are labeled PGI Ikaria (Protected Geographical Indication) and are minimal intervention products. Vinification takes place with the aid of indigenous yeasts that reflect the unique terroir of the island and naturally produce wine quite high in alcohol content.
Since antiquity, Ikaria has been connected to god Dionysus, the cultivation of vineyards and the production of the ancient Pramnian wine. The island is also renowned for the longevity of its people, which is associated with the local way of life. Aralle comes from the Greek word «aragma», which means “to unwind and sit back and relax”, a pastime that is highly appreciated in the Ikarian culture.
This is a minimal intervention wine made from the local grape varieties of 50% and Kountouro (Mantilaria) 50%. Vinification takes place with the aid of indigenous yeasts. The extraction takes place for 5 days at 20° C in an antioxidant environment. This is followed by staying with the lees for 16 months and natural clarification without the use of filters. After aging, it remains in the bottle for another 6 months with a natural cork. Low sulphites. No filtering No additives that reflect the unique terroir of the island and yield wine of full body, balanced flavor and the aroma of plums and cherries. In appearance the wine has a purple color. On the nose aromas of ripe fruits such as cherry and plum, in the second background we find aromas of laurel and black pepper. In the mouth it is rich with black fruits, vanilla and milk chocolate in the foreground, good integration of tannins and acidity and a rich aftertaste with spicy notes. Aralle can be aged for 5-8 years Parings include meat in all forms
The name Kalabele comes from the Greek words «kalo ampeli», which literally means “good vineyard”. It is a landmark name of an ancestral field of the Karimalis family which is believed to have the best conditions for a vineyard. It is the elevation, the inclination and the climate of the area that conspire in offering high quality wine. The inclination is actually managed by terraces, called «ohte» in the local tongue.
This is a minimal intervention wine made from the local grape varieties of Begleri 50% and Assyrtiko 50%. Certified organic grapes/ Pre-fermentation cold extraction is performed for 24 hours at 5 ° C, natural fermentation with the participation of native, wild yeasts, which are created in the unique soil-climatic conditions of Ikaria, natural stabilization-clarification by cooling without the use of filters. Wine with minimal interventions. Ripening Stay for 6 months with the wine lees in an antioxidant environment, for 4 months in a stainless steel tank with controlled temperature for natural clarification, stabilization by cooling and bottling without filtration. Vinification takes place with the aid of indigenous yeasts that reflect the unique terroir of the island and yield wine of balanced flavor and the unique aromas of green apple, blossom and citrus fruit.
Of gold to amber color, on the nose aromas of green apple, peach, flowers, tea and dried orange peel. In the mouth full, with balanced acidity, light tannins. Long aftertaste leaving a beautiful greasy sweet.
Paired with fish, shell fish, calamari, pasta and risotto with white sauces, lamb, salads and cheese like feta, gorgontzola.
Ikaria is one of the five regions of the world where residents live much longer than average. This longevity has been associated with the Ikarian way of life, its gastronomy and the indulgence of local Pramnian wine, known since the times of Homer.
This is a minimal intervention wine, Philosopher blends together 50% Fokiano and 50% Kountouro (also known as Mandilaria). Vinification takes place with the aid of indigenous yeasts that reflect the unique terroir of the island, Aged for 24 months in oak barrels with additional bottle ageing taking place to offer a full-body, rich flavor and a naturally occurring high alcohol content.
Rich aromas of caramelized spices (cinnamon, nutmeg), date, and cedar lifted by a thread of eucalyptus. Silky tannins fully integrated into the wine carried earthy flavors of forest spices and new leather, a suggestion of dried bing cherry. Lingering finish.
Paired with lamb stifado spiced with cinnamon, crispy roast potatoes, and steamed green beans.
Karimalis – Ikarian Orange Pet Nat
Ikarian Orange Petnat, a sparkling orange wine, made with Begleri variety, fermentation is done with organic grapes and indigenous-wild yeasts, five months aged on the wine-lees with disgorgement. Single fermentation in the bottle, no additives, no filtering, low Sulphites. Fermentation completed in the bottle, thus trapping the naturally produced carbon dioxide that makes the wine sparkling.
Accompanies: Cheeses (White and yellow), cold dishes and salads
Karimalis – Ikarian Rose Pet Nat
Ikarian Sparkling Rose is made with the Fokiano variety, fermentation is done with organic grapes and indigenous-wild yeasts, five months aged on the wine-lees with disgorgement. Single fermentation in the bottle, no additives, no filtering, low Sulphites. Fermentation completed in the bottle, thus trapping the naturally produced carbon dioxide that makes the wine sparkling.
Accompanies: Cheeses (White and yellow), cold dishes and salads