The Knack Project

Overview & Philosophy

The Knack Project is a small-scale, independent winemaking venture based in Central Greece, created by Dimitris and Georgia Kioutsoukis, the same family behind Kamara Wines, known for their pioneering work in natural winemaking.
The project was born out of a desire to explore low-intervention, spontaneous winemaking in a more experimental, free-spirited way — producing approachable natural wines that are vibrant, alive, and expressive of Greek terroir.
The name “The Knack Project” reflects the team’s philosophy: intuitive, creative craftsmanship guided by experience and instinct rather than rigid formulas.
Every wine is made by hand, in small lots, with native yeasts, no fining or filtration, and minimal or zero sulfur.

Vineyards & Terroir

  • Location: The vineyards are located around Oraiokastro, near Thessaloniki, in Northern Greece.

  • Altitude: Approximately 150–250 meters above sea level.

  • Soils:

    • Predominantly clay-limestone and sandy loam, rich in minerals.

    • Excellent drainage and natural balance favor healthy, low-yielding vines.

  • Climate:

    • Mediterranean with continental influence — hot, dry summers, cool nights, and moderate rainfall.

    • Winds from Mount Paiko and the Thermaic Gulf maintain ventilation and reduce disease pressure.

  • Farming:

    • 100% organic and biodynamic principles applied, without synthetic treatments.

    • The vineyards are dry-farmed and hand-tended, with natural cover crops and compost-based soil management.

  • Harvest:

    • All grapes are hand-harvested, usually in small 15-kg crates.

    • Fruit is sorted carefully before natural fermentation.

Grape Varieties

The Knack Project focuses on indigenous Greek varieties, often co-fermented or blended in unconventional ways to create playful, expressive wines.

White Varieties:

  • Roditis – Fruity and lightly oxidative; foundation for several blends.

  • Assyrtiko – Adds structure, minerality, and freshness.

  • Malagouzia – Brings aromatics and floral lift.

Red Varieties:

  • Xinomavro – Provides structure, spice, and acidity.

  • Limniona – Soft tannins and red fruit brightness.

  • Mandilaria – Color, grip, and earthy character.

Winemaking Philosophy & Techniques

The Knack Project embodies a natural, experimental, and intuitive approach to winemaking.
Each wine is crafted with minimal intervention and maximum respect for the fruit.

  • Fermentation:

    • 100% spontaneous fermentation using indigenous yeasts.

    • Co-fermentation of varieties is common for balance and complexity.

  • Additives: None — no enzymes, tannins, or commercial yeasts.

  • Sulfur: Minimal or zero added sulfur (≤ 20 mg/L total).

  • Fining / Filtration: All wines are unfined and unfiltered.

  • Vessels:

    • Fermentation in stainless steel, amphorae, or neutral oak barrels.

    • Aging occurs in a combination of old oak and stainless steel, depending on the cuvée.

  • Lees Contact: Extended lees aging adds texture and stability without chemical intervention.

  • Bottling:

    • Bottled by gravity in small batches.

    • No sterile filtration; natural sediment or light spritz may remain.

Signature Wines & Portfolio

White & Orange Wines

  • The Knack White:
    Blend of Roditis, Malagouzia, and Assyrtiko; spontaneously fermented; bright citrus, stone fruit, and herbal tones; light texture with saline minerality.

  • Orange Knack:
    Skin-contact Roditis and Malagouzia; amber-hued, floral, and spicy with firm grip and natural haziness.

  • Assyrtiko Natural:
    Pure expression of Assyrtiko from organic vineyards; saline, linear, and energetic with lemon zest and flinty notes.

Red & Rosé Wines

  • The Knack Red:
    Co-fermented Xinomavro, Limniona, and Mandilaria; light-bodied, fresh red with strawberry, pomegranate, and spice notes.

  • Rosé Knack:
    Direct-pressed blend of red and white grapes; vibrant pink, dry, and refreshing; reminiscent of wild berries and Mediterranean herbs.

  • Pet-Nat Knack:
    Naturally sparkling wine (ancestral method); bottled mid-fermentation; cloudy, lightly fizzy, with bright fruit and zesty acidity.

Technical & Operational Details

  • Region: Oraiokastro, Thessaloniki, Northern Greece.

  • Altitude: 150–250 meters.

  • Soil Type: Clay-limestone and sandy loam.

  • Farming: Organic and biodynamic principles; hand-harvested.

  • Annual Production: Approximately 20,000 bottles total across all cuvées.

  • Fermentation Vessels: Stainless steel, amphora, and old oak.

  • Aging: 6–10 months depending on the wine.

  • Bottling: On-site, gravity-fed, unfiltered, and minimally sulfured.

  • Certification: Practicing organic; biodynamic principles applied, uncertified.

  • Distribution: Wines exported widely to natural wine markets across Europe, the U.S., and Asia.

Strengths & Distinctive Qualities

  • Playful and creative approach — experimental, intuitive, and unpretentious natural wines.

  • Focus on indigenous Greek varieties, interpreted through a modern, natural lens.

  • Biodynamic and organic vineyards producing vibrant, healthy fruit.

  • Wild fermentations and unfiltered bottlings that express life and energy in every vintage.

  • Balanced natural style: low-alcohol, refreshing wines with texture and precision.

  • Transparent expression of Greek terroir, without oak dominance or manipulation.

  • Strong connection to the Kamara philosophy — the same craftsmanship, but with greater creative freedom.

  • Wines that bridge fun and authenticity, appealing to both natural wine enthusiasts and curious newcomers.