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This is a minimal intervention wine made from the local grape varieties of Ikaria, Begleri 50% and Assyrtiko 50%. Certified organic grapes. Use of Ikarian-indigenous-wild yeasts. Low sulphites. No filtering. No additives.
The name Kalabele comes from the Greek words «kalo ampeli», which literally means "good vineyard". It is a landmark name of an ancestral field of the Karimalis family which is believed to have the best conditions for a vineyard. It is the elevation, the inclination and the climate of the area that conspire in offering high quality wine.
Vinification takes place with the aid of indigenous yeasts that reflect the unique terroir of the island and yield wine of balanced flavor and the unique aromas of ripe citrus fruits and dried chamomile. Full body, moderate acidity and taste of green apple, citrus, with hints of honeycomb.
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.
