{"product_id":"kamara-nimbus-ritinitis","title":"Kamara \"Nimbus Ritinitis\"","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eGrapes: \u003c\/b\u003eAssyrtiko\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion: \u003c\/b\u003eThessaloniki, Greece\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVintage: \u003c\/b\u003eNV\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eViticulture: \u003c\/b\u003eOrganic\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSoils: \u003c\/b\u003eClay + Schist\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVinification: \u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eThe skins of Assyrtiko macerate in stainless steel tanks with the must for 5-8 days at low temperature. The grapes are destemed. After removal of the pomace, the must produced by the first run juice ferments at 18º- 21º C for 20-30 days. During the fermentation high quality pine resin from the mountains of Evia is added, following the ancient recipe. \u003c\/span\u003e\u003cspan lang=\"EN-GB\"\u003eSpontaneous alcoholic fermentation with indigenous yeasts, no oenological substances added,\u003c\/span\u003e\u003cspan lang=\"EN-US\"\u003e followed by spontaneous malolactic fermentation. \u003c\/span\u003e\u003cspan lang=\"EN-GB\"\u003eThe produced wine is racked from the very dense sediments and stirred on fine lees for three months in old barriques\u003c\/span\u003e\u003cspan lang=\"EN-US\"\u003e.\u003c\/span\u003e\u003cspan lang=\"EN-GB\"\u003e No protein stabilization, only tartaric stabilization. No fining, no filtration. No sulphites added.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAging: \u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFining or Filtering: \u003c\/b\u003eNone\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSulfur: \u003c\/b\u003eNone\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eNotes from the Importer:  \u003c\/b\u003eDimitrios Kioutsoukis’s family hailed from East Romylia back to the early 1900’s. The family had always harbored a dream to make wine like their ancestors, but lacked the finances to start a winery. Dimitrios trained and worked as a chemical engineer originally, and worked for many years in the medical field, to save money to fulfill this winemaking dream. The region he lived in, Thessaloniki, in northern Greece, had been well known for the cultivation of vines, but since phylloxera cultivation had all but died out. He studied winemaking through the UC Davis extension program and decided in 2010 to plant 11 hectares of vines of Greek varieties including Assyrtiko, Malagousia, Roditis, Xinomavro, Limnio, Muscat, and Moschfilero.\u003c\/p\u003e\n\u003cp\u003eFrom the very beginning the vineyards were worked only in accordance with long-standing traditions, like manual pruning, hoeing of weeds, and harvesting, and use of natural sprays made from plants like nettle and yarrow, and composting and fertilization with natural manure. They always sought to do as few treatments as possible, to maintain balance with the natural way of the vines and nature. Then in 2015, with his daughter Stavroula, an agronomist and oenologist, he took the giant step of converting all his production to natural methods. The wines are now all naturally fermented with indigenous yeasts, have no products added or subtracted, are not filtered, and have zero sulfur added at bottling. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e","brand":"Buvons Wine LB","offers":[{"title":"Default Title","offer_id":47882904600763,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"url":"https:\/\/www.buvonswine.com\/products\/kamara-nimbus-ritinitis","provider":"Buvons Wine LB","version":"1.0","type":"link"}