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Karanika
Laurens Hartman and Annette van Kampen left fifteen years in Dutch publishing to chase a single idea: sparkling wine to rival Champagne. Their love of Xinomavro brought them to Amyndeo, where they farm organically with biodynamic practice, following the Maria Thun calendar and treating vines homeopathically when needed. The three-storey gravity-flow winery above Lake Vegoritida works without pumps or filtration — an approach Tom Stevenson has called as refined as artisanal sparkling wine gets.
