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

04852

Available / In Stock

Domaine de Kalathas St. Obéissance

108,40 €

Sometimes you choose a place, and sometimes it chooses you. In the case of Jérôme Binda, it is hard to say which truly happened, but his arrival on Tinos and his decision in 2011 to become a winegrower there marked a new “translation” of the potential of the island’s granitic terroir. Sainte-Obéissance is a typical example of the umami-driven signature found in the wines of the island. Savoury, vibrant, ripe, and tropical in fruit, with a very subtle nutty nuance, refreshed by a saline mineral dimension that defines the finish. It is difficult to describe aromatically, yet tasting it inevitably awakens flavour memories you thought had long been forgotten.
Vintage
2021
Country
Greece
Sweetness
Dry wine
Variety
Rozaki,Aspro potamisi
Bottle Size
1,5lt
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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 months in stainless steel tanks on fine lees. Bottled without fining, filtration, or added sulphites.
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 directly pressed in a vertical press from grapes of ancient vineyards, consisting of Aspro Potamisi (80%) and Rozaki (20%), which were foot-trodden. The two varieties were fermented separately with native yeasts, and their blend subsequently underwent spontaneous malolactic fermentation. The wine remained on fine lees for approximately 16 months and was bottled without any fining, filtration, or addition of sulphites.
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