Style
Type
Sparkling
Winemaker
Laurens Hartman Karanika & Annette van Kampen
Appellation
Amyndeon
Varieties
Assyrtiko, Xinomavro
Farming
Organic
Vineyard
Nestled in the far north-western reaches of Greece, Amyndeon, or Amyntaio, named after Alexander the Great’s grandfather, boasts a unique terroir that sets it apart from other wine-producing regions. Situated at an elevation of approximately 700 meters above sea level and shielded by Mount Vermio, Amyndeon enjoys a continental climate with a touch of influence from the nearby lakes, most notably Lake Vegoritis, the largest among them. These geographical characteristics contribute to a winegrowing climate unlike any other in Greece, allowing Xinomavro grapes for red wine production to ripen well into mid-October.
Amyndeon stands out as the coolest wine-producing region in Greece, and its soils exhibit diversity across the vineyards. In the slopes west of Amyndeon, sandy clay predominates around Xinonero, while a sandy loam characterizes the plain area just west of Lake Petron, near Ayios Panteleimonas. Notably, the old ‘ampelotopi’ area in Levea, located just above Domaine Karanika’s winery, features sandy lime soil with a marl underlayer, boasting a notably high calcium content. This unique soil composition, akin to the terroir found in Champagne, imparts remarkable pH values—typically on the lower side—for the grapes.
Domaine Karanika recognizes the significance of these diverse terroirs within the Amyndeon Appellation. As part of ongoing experimentation, the winery cultivates grapes in seven different villages within the appellation: Amyndeo, Agios Panteleimonas, Petres, Xinonero, Levea, Pedino, and Aetos. This meticulous exploration allows Domaine Karanika to harness the distinctive characteristics of each terroir, resulting in wines that truly reflect the essence of this extraordinary region.
Vinification
Grapes in different grades of ripeness pressed in basket press. Assyrtiko: wild fermented in barriques of 225 – 2000 liter. Xinomavro: temp controlled fermentation from 16 - 22 degr C. Very low sulphur, no chemical additives. Second fermentation in bottle. Sur latte for 48-90 months. Released 6 months after degorgement.
Assyrtiko 70%, Xinomavro (ungrafted) 30%
Aging
This marriage between the lovely and elegant white Assyrtiko and the extraordinary structured Xinomavro wine remained on its lees for at least 48 months acquiring highly complex and a unique character that can be envied by several champagnes worldwide.
Features
Cork, Crown cap
Available Sizes (L)
0.750
Distribution Area
Delaware, New Jersey, New York, and Pennsylvania
Tech Sheets
Tasting Note
Attractive white gold, with persistent bubbles. White blossom and yeast zooming like bees in a field of flowers, lemon curd and fine pastry meander shamelessly to the nose. Expect big flavors, a mix of fresh mint, anise taste, yellow apple and perfectly balanced acidity-bitters that playfully stay in the mouth for a very long time.
2 Commerce Dr. Suite 3 Moorestown, NJ 08057
Office 800.245.0184
Fax 856.985.5848
