KAMARA WINERY
When the Kioutsoukis family emigrated from Eastern Rumelia, a region on the Black Sea coast, to Greece in the early 1900s, they brought with them their knowledge and passion for vineyards and wine.
Unfortunately, however, the family had to wait until 2010 to realise their dream of establishing their own winery, when Dimitrios Kioutsoukis founded Kamara Winery.
Dimitrios graduated in chemical engineering from the Polytechnic University of Thessaloniki and then worked for several years to save up enough money to realise his dream and that of his family.
After also deepening his knowledge of winemaking, Dimitrios finally managed to plant, with the help of his family, about 11 hectares of vineyards in northern Greece, near Thessaloniki.
Since the beginning, Dimitrios has exclusively grown native varieties such as Assyrtiko, Malagousia, Roditis and Xinomavro in his vineyard, favouring natural practices and traditional techniques. All Dimitrios' wines are naturally fermented with indigenous yeasts, without the addition of chemicals, and are bottled without filtration or the addition of sulphites.
The excellent location of his vineyard, the unique microclimate and the different types of soil ensure the quality and excellent ageing potential of his wines.
Since 2015, Dimitrios has taken a big step forward, aiming to produce natural wine on a large scale. Convinced that “nature is the true winemaker, man is its assistant”, Dimitrios creates wines that are delicately manipulated so as not to spoil their authenticity and maintain their character.
Unfortunately, however, the family had to wait until 2010 to realise their dream of establishing their own winery, when Dimitrios Kioutsoukis founded Kamara Winery.
Dimitrios graduated in chemical engineering from the Polytechnic University of Thessaloniki and then worked for several years to save up enough money to realise his dream and that of his family.
After also deepening his knowledge of winemaking, Dimitrios finally managed to plant, with the help of his family, about 11 hectares of vineyards in northern Greece, near Thessaloniki.
Since the beginning, Dimitrios has exclusively grown native varieties such as Assyrtiko, Malagousia, Roditis and Xinomavro in his vineyard, favouring natural practices and traditional techniques. All Dimitrios' wines are naturally fermented with indigenous yeasts, without the addition of chemicals, and are bottled without filtration or the addition of sulphites.
The excellent location of his vineyard, the unique microclimate and the different types of soil ensure the quality and excellent ageing potential of his wines.
Since 2015, Dimitrios has taken a big step forward, aiming to produce natural wine on a large scale. Convinced that “nature is the true winemaker, man is its assistant”, Dimitrios creates wines that are delicately manipulated so as not to spoil their authenticity and maintain their character.
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