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Introduction

Domaine Karanika was founded by Laurens M. Hartman – Karanika and Annette van Kampen. Laurens is the son of a Greek mother and a Dutch father. Both he and his wife Annette have lived all their life in the Netherlands and had worked for about 15 years in various management positions in publishing before one day they decided to pursue their dream: to produce top-quality wine. Over the years, they were trained as winemaker, oenologist and vineyardist in Europe and the US. They seriously considered all options, from Australia to Germany, but their love for the amazing Xinomavro variety led them to Amyndeo in Greece.

Karanika works the vineyards in a traditional and organic way with some elements of biodynamics. This means no use of synthetic fertilisers nor aggressive chemical pesticides. Diseases – if any – are dealt with by using of ‘homeopathic’ sprays. The soil is revitalized with the use of cover crops, like clover and peas, and animal compost from the neighbour shepherd. Composted grape pomace, a natural grape by-product, as well as fresh pomace is used to increase soil fertility.

The thermo-isolated Karanika winery is a three-storey, gravity-flow building situated between the villages of Amyndeo, Vegora and Levea, on a slope at the shores of lake Vegoritis.

The exclusive design of the building allows the wines to be made without pumps and filters.

The activities in the vineyards and the winery follow the biodynamic calendar of Maria Thun.

The Amyndeo Terroir

Amyndeo or Amyntaio, named after the grandfather of Alexander the Great, is an area in the far north west of Greece towards the border of Albania and FYROM. Around 650 meters above sea level, it lies on the far side of Mount Vermio, blocked off from the influence of the Aegean. These features of Amyndeon’s setting cause the local climate to be entirely continental, though moderated somewhat by the influence of Lake Vegoritis, pushing the Xinomavro vintage for red wine back to mid-October.

Amyndeo has the coolest climate of all the wine-producing regions of Greece. Soil tends to be a sandy clay around Xinonero, on the slopes west of Amydeon, and a sandy loam around Ayios Panteleimonas, on the plain area just west of lake Petron – all with considerable variation in calcium content from vineyard to vineyard.

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