Domaine Kalathas '10+12' Aspro Potamisi
Jerome recommends pairing with delicate grilled Barbounia fish, crayfish stew, Tarte Tatin (but with no cinnamon), or simple lamb Paidakia chops. Serve only lightly chilled.
Type: Dry White
Varietal Composition: Aspro Potamisi 100%
Region: Tinos Island, Cyclades, Greece
Vinification: Organic, Biodynamic agriculture. Hand-harvested in 15-20 kg cases, 24 hours in the cases in a cooling room at 14°C, feet-trod and slow vertical press. Débourbage at 10°C for two to three days, then alcoholic fermentation in stainless steel vat for 15 to 20 days with its own yeasts. 10 mg/L sulphites added at end of alcoholic fermentation (2015 vintage only). Malolactic fermentation. Unfined, unfiltered. Soil is granite sand.
Suitable for Vegetarians and Vegans
Domaine de Kalathas, Tinos, Aegean Islands
In 2011, Jerome Charles Binda, a former graphic designer and art dealer in France, decided to move to Tinos and become a winemaker. His focus was on the extraordinary potential he sensed in Tinian heritage grapes and vineyards, of indigenous varieties such as Rozaki, Aspro and Mavro Potamisi, Koumariano and Kondoura, all of which are ‘franc-de-pied’, and some up to 200 years old. He became committed to producing the finest expression of the island's granitic, non-phylloxera, sandy terroir, and he employed manual techniques in both the vineyard and the cellar. Following his intuition, and helped by family and friends, he aimed to produce a rich selection of natural wines. Organic-certified, he is building his own interpretation of biodynamic wine with patience and humility, according to the specificity of the Tinos biotope. An obstinate pursuit of healthy and self-sustaining grapes in the vineyard is followed by low-intervention winemaking in the cellar: All the grapes are hand-picked and hand-sorted meticulously. The grapes are foot-trod before gentle vertical pressing, whole-cluster maceration, and little temperature control. There are no oenological corrections and no inputs whatsoever, including sulphur. The wines are exclusively self-fermented grape juice and are not fined or filter before bottling. Domaine de Kalathas produces white, rosé, orange, light red and deep red wines, fermented and aged in stainless-steel vats, while also experimenting with small cuvees in different types of clay vessels. Total production is under 10,000 bottles.