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Domaine Kalathas 'Sainte-Obeissance' Aspro Potamisi-Rozaki

If you're looking for a rosé for supper, this is NOT for you! If you're looking for a gold/pink/orange indigenous blend to drink at room temperature over several hours with like-minded friends, then this is definitely for you. The aromas are subtle and change over a one-hour period. I would decant this to allow the multitude of amazing flavours to be expressed. Wonderful clean expression of stone fruit. If you like Viognier and Condrieu, this is for you. Jean Binda has produced a unique expression of the vine from ancient vines. Not an everyday drink, but an experience to treasure.

Jerome recommends pairing with Asian cuisine, such as curries, Thai delicate and precise flavours, raw fish, and all sorts of chili-oriented cooking. It enhances the flavours of hot condiments as well as the way it stands to the heat of wasabi, kimchi or even habanero. Serve only lightly chilled.
As low as £45.00

Type: Dry White
Varietal Composition: Aspro Potamisi 80%, Rozaki 20%
Region: Tinos Island, Cyclades, Greece
Vinification: Organic, Biodynamic wine. 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 separate stainless steel vats for two months with its own yeasts. Natural refermentation and reduction of 10g of sugars in the following spring. Malolactic fermentation. Blending with 20% Rozaki fermented separately, before the winter. No added sulphites. Unrefined, 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 cuvées in different types of clay vessels. Total production is under 10,000 bottles.

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