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Akissare (rock rose) is an aromatic, bee-feeding plant, which thrives on the land of Ikaria and has many medicinal properties. Its leaves are rich in propolis and polyphenols that boast antioxidant qualities.
Sensory analysis: This is a minimal intervention wine made from the local grape variety of Fokiano 100%. Vinification takes place with the aid of indigenous yeasts that reflect the unique terroir of the island and offer a balanced acidity, balanced flavor and aromas of fresh red fruits, with notes of honey and honeycomb that justify its title. It has a unique unique pink colour, just like that of the rock rose flower.
Winemaking: Pre-fermentation cold extraction for 18 hours, natural fermentation with indigenous, wild yeasts and natural stabilization-clarification by cooling without the use of filters.
Maturation: Aged for 5 months on the wine lees in an antioxidant environment. One months in a stainless steel tank with controlled temperature for natural clarification-stabilization by cooling and bottling without filtration by placing natural cork
The millennia long tradition of producing the ancient ‘Pramnios’ wine of Homer’s time has been preserved in our wine production. Though contemporary methods are used, our ancestral spirit, care and devotion are present in the production of our wine. These are ingredients that come from a five-century long family tradition, as shown by the records kept. The winery was being constructed in 1997. Initially, the winery was the sole business endeavour of the Karimalis family, while agrotourism and oenotourism developed with time.Wine is made from the grapes harvested from the actual vineyard in which the winery stands, as well as from two other vineyards that belong to the family. These are the ‘Kalabele’ near the village of Nas and the ‘Stefanes’ near the village of Pigi. All the vineyards are certified by the Organic Farming Organisation for their organically produced crops. The Karimalis vineyards cover an area of 3,5 acres (15 stremma) and they comprise local varieties of vines, such as Reteno, Kountouro (Mantilaria) and Fokiano for the red varieties and Mpegleri and Assyrtiko for the white ones. All the wines produced are labeled PGI Ikaria (Protected Geographical Indication) and are minimal intervention products. Vinification takes place with the aid of indigenous yeasts that reflect the unique terroir of the island and naturally produce wine quite high in alcohol content.
