Classification: Greek wine with little intervention
Type of wine: White wine
Closure: Cork
Vegan: Suitable for vegans
Country: Greece
Region: Ikaria (island in the Aegean Sea)
Producer: Karimalis Winery
Grape variety(ies): Begleri 50% and Assyrtiko 50%

Character: Full-bodied, moderate acidity. Golden to amber color with aromas of green apple, peach, flowers, tea, and dried orange peel with hints of honeycomb.

Winemaking: This is a minimal intervention wine made from the local grape varieties Begleri 50% and Assyrtiko 50%. Certified organic grapes. Pre-fermentation cold extraction is carried out for 24 hours at 5 °C. Aged for 6 months with the lees in an antioxidant environment, 4 months in a stainless steel tank with controlled temperature for natural clarification, stabilization by cooling, and bottling without filtration. Vinification takes place using indigenous yeasts that reflect the unique terroir of the island and produce wine with balanced flavor and the unique aromas of green apple, blossom, and citrus fruit.

Producer information: The winery has a history with methods stemming from a five-century family tradition, as evidenced by the maintained records. The winery as we know it today was built in 1997 by George and Eleni Karimalis. They were entrusted with a 500-year-old vineyard, which they restored and began Karimalis Winery and an agro-tourism business. Wine is made from the grapes harvested in the vineyard where the winery stands, and from two other vineyards belonging to the family. These are the 'Kalabele' near the village of Nas and the 'Stefanes' near the village of Pigi.

All vineyards are certified by the Organic Farming Organisation for their organically produced crops. The Karimalis vineyards consist of local varieties of vines, such as Reteno, Kountouro (Mantilaria), and Fokiano for the red varieties, and Begleri and Assyrtiko for the white. All produced wines carry the BGA Ikaria (Protected Geographical Indication) label and are products with minimal intervention. Vinification takes place using indigenous yeasts that reflect the unique terroir of the island and naturally produce wine with a fairly high alcohol content.

The name Kalabele comes from the Greek words "kalo ampeli", which literally means "good vineyard". It is the name of an ancestral field of the Karimalis family, which is believed to have the best conditions for a vineyard. The altitude, slope, and climate of the area together ensure high-quality wine. The slope is actually managed by terraces, called "ohte" in the local language.

Serving suggestion: Paired with fish, shellfish, calamari, pasta and risotto with white sauces, lamb, salads, and cheeses such as feta, gorgonzola.

Allergens: sulfites