Domaine de Kalathas St. Obéissance Domaine de Kalathas St. Obéissance
Domaine de Kalathas St. Obéissance
white
Organic Certified
Uniqueness

05476

Available / In Stock

Domaine de Kalathas St. Obéissance

56,50 €

Sometimes you choose a place, but sometimes the place chooses you. In the case of Jerome Binda, we don’t know which of the two actually happened, but his arrival on Tinos and his decision in 2011 to become a winemaker on the island marked a different “interpretation” of the potential of the island’s granitic terroir. Sainte-Obéissance is a classic example of the umami-rich signature found in the island’s wines. Delicious, lively, ripe, and tropical on the palate, with an exceptionally subtle dry-fruit sensation that is refreshed by the salty, mineral dimension the wine leaves on the finish. It’s hard to describe its aromas, but tasting it is sure to awaken flavor memories you thought were lost.
Vintage
2022
Country
Greece
Sweetness
Dry wine
Variety
Rokaniaris,Aspro potamisi
Bottle Size
750ml
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Data sheet

 Climate
Climate:
A warm Mediterranean island climate, influenced by the sea and strong winds.
Vineyard age
Vineyard age:
Yeasts
Yeasts:
Indigenous
Vinification
Vinification:
The grapes are first crushed by foot and then pressed vertically. The two varieties undergo separate alcoholic fermentation using indigenous yeasts. The blend undergoes spontaneous malolactic fermentation.
Ageing
Ageing:
18 μήνες σε ανοξείδωτες δεξαμενές σε επαφή με λεπτές οινολάσπες. Εμφιάλωση χωρίς κατεργασία ή πρόσθετα θειώδη.
Filtration
Filtration:
No

Region:
Tinos, Cyclades
Soils:
Granitic rocks with limestone veins
Altitude:
200 - 400m
Irrigation:
No
Cultivation:
Organic, permaculture
Harvest:
Manual
Malolactic fermentation:
Yes
Clarification:
No
Alcohol:
13,50%
Organic Certified:
Yes
Biodynamic:
No
Uniqueness:
Yes
Main grape :
Aspro potamisi
Producteur:
Domaine de Kalathas

More info

Its name in French comes from the small chapel located at the foot of the estate’s slopes. Despite its distinctive color, the wine was pressed directly in a vertical press from grapes of ancient vineyards of the Aspro Potamisi (80%) and Rozaki (20%) varieties, which were foot-crushed. The two varieties fermented separately with indigenous yeasts, and their blend then underwent spontaneous malolactic fermentation. The wine remained in contact with the fine lees for approximately 16 months and was bottled without any processing or addition of sulfur dioxide.
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