Hey guys! I’m doing an interview with Dimitrios Kioutsoukis the lead winemaker at Kamara Estate later today, situated in the North Greece. Any fundamental questions you think I’d need to ask?
Hey guys! I’m doing an interview with Dimitrios Kioutsoukis the lead winemaker at Kamara Estate later today, situated in the North Greece. Any fundamental questions you think I’d need to ask?
* The history of the farm (actual farm, not family), especially in the context of its abandonment in 1900s. * (Related to above) How much work needed to be done to restore the biodiversity of the farm? * To what level would he consider the farm organic or biodynamic? * Are there any animals that live on the farm permanently that contribute to the environment there? * Which of the “natural wine faults” has been the most difficult to work with? (Mousiness, ropiness etc.) * Does the wine law in Greece facilitate the natural wine space, or is it difficult to navigate?
Thank you ! And congrats on landing an awesome interview.
hihihonhon
It’s really nice to see Greek wines get more and more appreciation. Side note, I’m curious if there are any wines outside of Greece that use pine resin or other odd additions.
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* The history of the farm (actual farm, not family), especially in the context of its abandonment in 1900s.
* (Related to above) How much work needed to be done to restore the biodiversity of the farm?
* To what level would he consider the farm organic or biodynamic?
* Are there any animals that live on the farm permanently that contribute to the environment there?
* Which of the “natural wine faults” has been the most difficult to work with? (Mousiness, ropiness etc.)
* Does the wine law in Greece facilitate the natural wine space, or is it difficult to navigate?
Thank you ! And congrats on landing an awesome interview.
It’s really nice to see Greek wines get more and more appreciation. Side note, I’m curious if there are any wines outside of Greece that use pine resin or other odd additions.