Type: White, dry
Organic, Biodynamic agriculture
Suitable for Vegetarians
Varietal Composition: Aspro Potamisi 100%
Region: Tinos Island, Cyclades, Greece
Soil: Granite sand
Winemaking: 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 sulfites added at end of alcoholic fermentation (2015 vintage only). Malolactic fermentation. Unfined, unfiltered.
Residual sugars (gr/lt): 1
Total acidity (gr tartaric acid/ lt): 4.2
Jerome Charles Binda, owner and winemaker of Domaine de Kalathas says about 10+12:
"The naturally low-acidity of Aspro Potamisi might trouble those used to sharper, chiseled whites from Greece, from varieties like Assyrtiko for example.
Yet these very ripe grapes of warm and 2015 vintage produced an original wine of smooth exotic aromas, the iodine finish and the puzzling bitterness adding complexity and contributing to create an "umami" wine, a characteristic emphasized by what could be perceived as a real "memory of sugar", an impression of native sweetness conveyed by the sun-roasted, rich old-vine Potamisi whose sugars were nonetheless almost totally reduced by its indigenous yeasts. Sometimes I sense aromas like fresh almond or sweet lemon, sometimes roasted pineapple or even lychee is what strikes me first.
I personally enjoy this white wine with, for example, delicate grilled Barbounia fish, crayfish stew, Tarte Tatin (but with no cinnamon), or simple lamb Païdakia chops.
I usually don't chill this wine too much and prefer temperature room or slightly fresher, to fully express its unfiltered wine potential and its natural balance."
Jerome Charles Binda, a former graphic designer and an art dealer in France, decided to come to Tinos in 2011 and become a farmer and a winemaker, focusing on the extraordinary potential he sensed in the Tinian heritage grapes. Following his intuitions and helped by family and friends, he is aiming to produce a rich palette of natural wines. Commited to produce the finest expression of the island's granitic non-phylloxeric sandy terroir he endeavours in using manual techniques in the vineyards and the cellar. Organic-certified, he is building his own interpretation of biodynamic wines with patience and humility, according to the specificity of Tinos biotope.
Hand-harvesting and feet-treading before gentle vertical pressing, whole-clusters maceration, little temperature control, low-intervention winemaking follow in the cellar an obstinate pursuit of healthy and self-sustained grapes in the vineyard.
Domaine de Kalathas produces white, rosé, orange, light red and deep red wines, fermented and aged in stainless-steel vats, also experimenting small cuvées in different types of clay vessels. Since 2016 all the cuvées are vinified and bottled with no added sulphur.