Νatutrally sweet red wine, from the sun dried grapes of 6 Assyrtiko, Aidani, Athiri, Mavrotragano, Mandilaria and Mavrathiro, native varieties to Santorini.
Climate: Dry, with limited rainfall during winter and spring. Moderate temperatures during winter. Warm to moderate temperatures during summer, usually without periods of extreme heat due to cooling northern winds. Humidity levels range from 60 to 80%, offering a breath of coolness to the vines.
Vineyard / Viticulture: Anhydrous, with the only source of water the low rainfall and high humidity, especially early in the morning. The average yield is low, about 3000 - 4000 kilos per hectare but the quality of the production is excellent because of the concentration of all the solids parts existing in the berries (sugars, acids, aromatic compound, etc). Particularly resistant to hot and dry conditions of the island, the vines have a rich and strong root system that penetrates the layers of volcanic soil (ash, lava, pumice and rust covering the limestone and shale rock subsurface origin during successive eruptions.) The vines are pruned with the traditional pruning technique, the 'kouloura', which is a form of pruning of a low basket in which grapes are protected, without injuring the production, from the hard blows of sand entrained by the wind. The fine, sandy soil, poor in nutrients, with little clay content, protects the vineyards of Santorini from phylloxera, that’s why the vines are ungrafted. In addition, due to the low rainfall combined with the winds prevailing on the island, the vineyards of Santorini are not significantly affected by the various vine diseases. The grapes come from the privately owned vineyards of the Koutsoyannopoulos family, age οf more than 70 years.
Vinification: Family, secret recipe. Τhe name “Kamaritis” comes from the Greek word “Kamara” (underground room), a place where wines used to age in the past. When the grapes reach the desired degree of ripening (14-15 Be), they are collected and sun-dried for about 10-14 days. Five kilos of sun-dried grapes produce one liter of Kamaritis. So great is the degree of concentration! The vinification takes place in the facilities of our winery under controlled conditions. Then, the wine matures in oak barrels in the natural underground canava (cellar) of our winery, under stable and controlled temperature (14-15 οC) and humidity (70%) for at least 10 years before bottling. Without the addition of sugars and alcohol and with the ideal aging conditions, Kamaritis wine is 100% naturally sweet, with an aromatic and delicious evolution that captures even the most demanding taster. After bottling at our winery, the aging process continues in the bottles for many more years. The production is limited. You can find it only in our winery.
Harvest: End of August til middle of September.
Tasting Notes: Rich aromas of coffee, dark chocolate, dried red fruits, prunes and dried nuts. A fine balance between intense sweetness, notes of tannins and fresh acidity, keeping the wine eternally young.
Αging potential: Unlimited.
Food pairing: it accompanies excellently dried fruits, nuts, cakes, chocolate or vanilla ice cream, or by the glass, before or after a meal.
7 – 9 οC