Type: Red, Dry
Organic, Biodynamic wine
Suitable for Vegetarians
Varietal Composition: Syrah and Serine 90%, Mandilaria 10%
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, hand de-stemmed whole berries and whole clusters, semi-carbonic maceration and alcoholic fermentation with its own yeasts for 14 days. Malolactic fermentation. No added sulfites. Unfined, unfiltered.
Residual sugars (gr/lt): 0
Total acidity (gr tartaric acid/ lt): 6.9
Jerome Charles Binda, owner and winemaker of Domaine de Kalathas, says about Ela! Les Francais:
"This experimental wine is made from an attempt to find out whether old Serine and Syrah from the granitic upper Cornas area in France would adapt to Kalathas terroir and develop specific characteristics. I think it does and is very promising. Like for all our wines i chose to work for now only with stainless steel (with also a few experiments in clay vessels) so there will be no wood screen in between the fruit and the glass. While reducing my tool palette, especially for the micro-oxygenation process, it works for me as a help to try and understand the varieties I'm working with, while trying to develop a different approach in dealing with oxygen all through the process of crafting non-added-sulphur wines.
I think the fruit and the freshness are particularly present here, given we are talking about very young vines. I felt I could associate here a little Mandilaria of ours which would add some crispiness and help fluidize the already dense, concentrated spiciness of Syrah.
I enjoy this wine with terrines, salumeria, beef bourguignon, or a garlic-grated slice of wholegrain bread spreaded with fresh myzithra and fresh olive oil.
An apricot/black olive thin and crispy tart will do, too."
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.