Kamara
Kamara is a Greek winery, born from a life choice of a family. In 2010, Dimitrios and Eleftheria Kioutsoukis decided to move with their children to the area north of Thessaloniki, at the foot of Mygdoni, to dedicate themselves to agriculture. Dimitrios, after working for many years as a chemical engineer, left the profession and took professional courses on wine. With the help of his daughter Stavroula, an agronomist and oenologist, he created the Kamara estate, with the intent to produce wines that can express the authentic face of the territory. In the eleven hectares of vineyard, predominantly Greek grape varieties have been planted: Assyrtiko, Malagousia, Roditis, Xinomavro, but there is also space for the international Merlot and Syrah.
In the area of Thessaloniki, viticulture has an ancient history. The cultivation of the vine has always been lush and was abandoned only after the destruction caused by phylloxera. The mild climate and soils composed of sands, clays, and schists are very suited for vine cultivation. From the beginning, the vineyards have been managed only with manual labor and natural fertilization, according to the principles of organic agriculture. Subsequently, biodynamic practices were also introduced experimentally on a part of the plots, with the intent to extend them to the entire estate. Thanks to these choices, the vineyard is a vital ecosystem rich in biodiversity, with a rich wildlife, composed of birds, rabbits, wild boars, foxes, snakes, pelicans, frogs, weasels, and other animals, living in harmony with the natural environment, without damaging the vineyards.
Also in the winery, Dimitrios works with simple and natural vinifications, without using additives and trying to intervene as little as possible in the process of transforming the grapes into wine. The idea is to let the grapes express their potential directly, with spontaneous fermentations, indigenous yeasts, no racking, aging on fine lees, light or completely absent filtration, using only old barrels to avoid the transfer of aromas and no addition of sulfites. The result is a range of wines with a strong artisanal character and a strong personality, which express very well the philosophy of the winemaker and the territory of the Thessaloniki area. They are genuine and healthy labels, dedicated to those who love to drink wines of great expressive purity.
Kamara is a Greek winery, born from a life choice of a family. In 2010, Dimitrios and Eleftheria Kioutsoukis decided to move with their children to the area north of Thessaloniki, at the foot of Mygdoni, to dedicate themselves to agriculture. Dimitrios, after working for many years as a chemical engineer, left the profession and took professional courses on wine. With the help of his daughter Stavroula, an agronomist and oenologist, he created the Kamara estate, with the intent to produce wines that can express the authentic face of the territory. In the eleven hectares of vineyard, predominantly Greek grape varieties have been planted: Assyrtiko, Malagousia, Roditis, Xinomavro, but there is also space for the international Merlot and Syrah.
In the area of Thessaloniki, viticulture has an ancient history. The cultivation of the vine has always been lush and was abandoned only after the destruction caused by phylloxera. The mild climate and soils composed of sands, clays, and schists are very suited for vine cultivation. From the beginning, the vineyards have been managed only with manual labor and natural fertilization, according to the principles of organic agriculture. Subsequently, biodynamic practices were also introduced experimentally on a part of the plots, with the intent to extend them to the entire estate. Thanks to these choices, the vineyard is a vital ecosystem rich in biodiversity, with a rich wildlife, composed of birds, rabbits, wild boars, foxes, snakes, pelicans, frogs, weasels, and other animals, living in harmony with the natural environment, without damaging the vineyards.
Also in the winery, Dimitrios works with simple and natural vinifications, without using additives and trying to intervene as little as possible in the process of transforming the grapes into wine. The idea is to let the grapes express their potential directly, with spontaneous fermentations, indigenous yeasts, no racking, aging on fine lees, light or completely absent filtration, using only old barrels to avoid the transfer of aromas and no addition of sulfites. The result is a range of wines with a strong artisanal character and a strong personality, which express very well the philosophy of the winemaker and the territory of the Thessaloniki area. They are genuine and healthy labels, dedicated to those who love to drink wines of great expressive purity.
