From Vineyard to Bottle: The Natural Wine of Ktima Lemonies
Each year, around mid-August, the Muscat grapes at Ktima Lemonies reach maturity. After ripening throughout the summer, we monitor the grapes closely, measuring sugar levels and tasting regularly. When the balance feels right, the harvest begins.
We harvest early in the morning, before the heat of the day. Friends and family gather in the vineyard, and the grapes are picked by hand, carefully placed into crates to preserve their quality.
Using traditional, low-intervention methods, we produce two natural wines from our Muscat grapes. One is a white Muscat, made through gentle pressing to preserve freshness and aroma. The second is an orange wine, produced by allowing the juice to remain in contact with the grape skins for a period of time, resulting in a deeper color and more structured flavor.
Nothing is added during the winemaking process. We use no chemicals, no sulfites, and no commercial yeast. Fermentation occurs naturally with the wild yeasts present on the grapes and in the vineyard. The wine is not filtered and is allowed to develop at its own pace.
From experience, we’ve learned that natural wine benefits from time. While it can be enjoyed young, it typically reaches greater balance and depth after about two years of aging.
Each bottle reflects the conditions of the vineyard and the season in which it was made, as well as the collective effort of those who took part in the harvest. The result is a wine that is honest, minimal, and closely connected to the land it comes from.
