Kamara Pure Wines

Overview & Philosophy

Kamara Pure Wines is a family-run winery located in Oraiokastro, near Thessaloniki in northern Greece.
The project was founded in 2010 by Dimitrios Kioutsoukis and his daughter Eleni Kioutsoukis, following a long family history in agriculture and winemaking.
The estate is dedicated to crafting natural wines from indigenous Greek grape varieties, following biodynamic and organic principles.
The word Kamara (Greek for “arch”) references both the ancient winemaking heritage of the region and the Kioutsoukis family’s return to traditional, non-industrial practices.

Kamara’s guiding philosophy is “nothing added, nothing taken away” — all wines are made with wild yeasts, no fining or filtration, and no added sulfur (or minimal amounts only when essential for stability).
The estate produces wines that express place, grape, and people, combining the authenticity of Greek terroir with a creative, experimental spirit.

Vineyards & Terroir

  • Location: The vineyards lie on the slopes of Oraiokastro, northwest of Thessaloniki, Macedonia, about 15 km from the Aegean Sea.

  • Vineyard Area: Approximately 11 hectares, all certified organic.

  • Altitude: Ranges from 150 to 300 m above sea level.

  • Soils: Mostly clay-limestone with schist and sandy components, providing natural drainage and good mineral content.

  • Climate: Mediterranean with strong continental influence — hot, dry summers balanced by cool nights and coastal breezes that moderate ripening.

  • Farming: Certified organic since the early 2000s; no synthetic pesticides, herbicides, or fertilizers are used. The estate employs biodynamic composts, cover crops, and manual cultivation.

  • Vine Age: Many vineyards are 25–40 years old, with select old vines of native varieties.

  • Harvest: Always manual, in small crates, with rigorous sorting.

Grape Varieties

Kamara focuses on indigenous Greek grapes, some of which are rare or nearly forgotten. Key varieties include:

  • White Grapes: Assyrtiko, Malagouzia, Roditis, and Muscat of Alexandria.

  • Red Grapes: Xinomavro, Limnio, Mandilaria, and Negoska.

  • Experimental & field blends: Often combinations of local and ancient vines in small co-fermentations.

Winemaking Practices

  • Fermentation: 100 % spontaneous fermentation using indigenous yeasts.

  • Additives: No enzymes, nutrients, or stabilizers added.

  • Sulfur: Used minimally or not at all — many cuvées are zero-zero wines (no added SO₂).

  • Fining / Filtration: None — wines are bottled raw and living.

  • Vessels: Stainless steel tanks, concrete vats, old oak barrels, and amphorae for natural micro-oxygenation.

  • Aging: Depending on the wine, aging ranges from 6 months (for fresh whites) up to 18 months (for structured reds or amphora wines).

  • Maceration: Skin contact is a defining feature — whites and rosés often undergo 5 to 30 days maceration; reds can see extended post-ferment maceration.

  • Bottling: Unfiltered and unclarified; some wines may continue to evolve slightly in bottle.

Wine Portfolio & Styles

Kamara produces a diverse portfolio of natural, low-intervention wines, many of which are named for Greek myths or historical references.

Signature Wines

  • Nimbus Albus (White) — Skin-contact white (Assyrtiko & Malagouzia), amber-hued, textured, with citrus peel and saline minerality.

  • Nimbus Rosé — Xinomavro-based rosé with wild strawberry and herbal notes, naturally sparkling in some vintages.

  • Nimbus Red — Blend of Xinomavro, Negoska, and Limnio; juicy and earthy with firm tannins.

  • Pet Nat Rosé — Naturally sparkling Xinomavro; lively, unfiltered, and bottled before fermentation finishes.

  • Retsina of Kamara — Naturally fermented Savatiano retsina using pine resin from the mountains of Halkidiki, made with restraint and balance.

  • Stalisma Orange — Skin-contact Malagouzia aged in amphora; complex, floral, and gently tannic.

  • To Katsouni — Red field blend of Xinomavro and Negoska, long maceration, no sulfur added.

  • Kiouki Natural Series — Experimental small-batch wines exploring spontaneous fermentations, co-ferments, and aging in amphora or concrete eggs.

All Kamara wines are vegan and made without synthetic additives.

Technical & Operational Details

  • Certification: Certified organic (BIO Hellas) and farmed biodynamically.

  • Annual Production: Approximately 60,000 bottles, entirely estate-grown and bottled.

  • Fermentation Vessels: Stainless steel, amphora, and large neutral oak casks.

  • Bottling: On-site, with minimal handling and no sterile filtration.

  • Export Markets: Widely distributed internationally, especially across Europe, the U.S., and Japan.

  • Cellar Practices: Gravity-fed system, lunar cycle bottling, and no temperature manipulation.

Strengths & Distinctive Qualities

  • Pioneers of natural winemaking in northern Greece, leading the Greek “new wave” of artisanal producers.

  • Deep focus on indigenous grapes, highlighting Macedonia’s ancient varieties.

  • Zero-zero philosophy — many wines contain no additives or sulfites, offering raw authenticity.

  • Diverse stylistic range: skin-contact whites, amphora-aged reds, pét-nats, and natural retsina.

  • Biodynamic ethos that integrates soil health, biodiversity, and lunar cycles.

  • Family-run authenticity — every step from pruning to bottling is hands-on.

  • Strong export recognition, with Kamara Pure Wines featured in natural wine festivals and international markets.

  • Wines praised for vitality, texture, salinity, and a strong sense of place — unpolished, living expressions of Greek land and culture.