Karimalis Estate

Overview & Philosophy

Karimalis Estate is a family-run winery located on the Greek island of Ikaria, one of the world’s Blue Zones, known for its long-living inhabitants and sustainable way of life.
The estate is operated by George and Eleni Karimalis, later joined by their daughter Iliana, who brings modern oenological training and chemical engineering expertise to the family tradition.
The Karimalis family has cultivated vines on Ikaria for centuries. The modern winery was founded in 1997, when George and Eleni returned to their ancestral land to revive traditional Ikarian viticulture.
Their mission is to recreate the ancient “Pramnios” wine mentioned by Homer, using local varieties and natural methods.
The estate combines organic viticulture, minimal-intervention winemaking, and sustainable living, also serving as a model for agritourism and ecological education on the island.

Vineyards & Terroir

  • The estate manages approximately 3.5 acres of vineyards around the village of Pigi, with additional plots in the Kalabele and Stefanes areas of Ikaria.

  • All vineyards are certified organic, and farming practices avoid chemical fertilizers and synthetic inputs.

  • Vineyards are planted on terraced, hilly terrain typical of Ikaria, with strong maritime influence from the Aegean Sea and significant altitude variation.

  • The soils are volcanic and rocky, with a mixture of sand and clay that promotes drainage and mineral complexity.

  • Native cover crops and natural composting maintain soil health and biodiversity.

  • Grapes are hand-harvested at optimal ripeness, usually in small batches for separate vinification.

Main varieties:

  • Red: Reteno, Kountouro (Mandilaria), Fokiano.

  • White: Mpelgeri and Assyrtiko.

Winemaking Philosophy & Practices

  • Karimalis Estate follows a minimal-intervention approach in both vineyard and cellar, aiming to produce wines that express the island’s volcanic terroir.

  • Fermentation is spontaneous, using only indigenous yeasts.

  • Additives are avoided — no enzymes or chemical corrections are used.

  • Sulfur is added only in minimal quantities, depending on the vintage.

  • Lees and grape marc from fermentation are returned to the vineyards as compost to enrich the soil organically.

  • Wines are fermented in stainless steel tanks under temperature control and aged either in stainless steel or oak barrels, depending on the wine style.

  • The winery’s cellar maintains natural temperature stability (around 18°C), housing both aging barrels and storage for up to 14,000 bottles.

  • Bottling is done on site, without excessive fining or filtration.

Wines & Styles

The estate produces small quantities of wines that showcase Ikaria’s native grapes and the island’s rugged, maritime terroir.

Key Wines:

  • Kalabele – Dry white wine from Mpelgeri and Assyrtiko; crisp, aromatic, and mineral-driven.

  • Aralle – Dry red wine made from Fokiano and Kountouro; medium-bodied, earthy, and spicy.

  • Philosopher – Barrel-aged red with extended maceration, structured and complex.

  • Akissare – Semi-sweet rosé with vibrant fruit and gentle floral notes.

Each wine is labeled PGI Ikaria, emphasizing its geographical origin and authenticity.

Annual production: Approximately 10,000 bottles, entirely estate-grown and bottled.

Sustainability & Agrotourism

  • Karimalis Estate functions as both a winery and agrotourism center, offering accommodation, vineyard tours, and workshops.

  • Two restored traditional Ikarian stone houses serve as guest lodgings surrounded by vineyards.

  • The property integrates renewable energy, solar power, rainwater harvesting, composting systems, and wastewater recycling.

  • Visitors can participate in wine tastings, grape harvests, cooking classes, olive and vegetable farming, and learn about Ikarian culture and longevity.

  • The estate’s ecological model has made it a reference point for sustainable rural tourism in the Aegean.

Strengths & Distinctive Qualities

  • Heritage: Centuries of continuous family involvement in Ikarian viticulture.

  • Revival of Pramnios Wine: A project to reconnect with Ikaria’s ancient wine culture.

  • Organic Certification: Fully certified organic vineyards, using closed-loop composting.

  • Natural Winemaking: Indigenous yeasts, minimal sulfur, and no chemical intervention.

  • Terroir Expression: Volcanic soils and maritime influence give distinct minerality and salinity.

  • Sustainability Leadership: A model of energy efficiency, recycling, and biodiversity preservation.

  • Cultural Integration: Combines wine, gastronomy, and hospitality in harmony with the island’s slow-living ethos.

  • Next-Generation Vision: Iliana Karimalis continues to modernize practices while preserving family and regional traditions.