KTIMΔ
LEMONIES

Every year around mid-August, the Muskat grapes—quietly ripening all summer under the sun and near the sea—finally reach their moment. Their perfume fills the air: floral, sweet, a little wild. When the sugar levels, measured carefully in the grapes, hit just the right point, we know—it’s time.

We harvest in the early mornings, before the sun gets too strong. We wake up early, gather with friends and family, and head to the vineyard with baskets and sleepy smiles.
The grapes are picked by hand, gently, crate by crate.

In a process much like how wine was made in ancient times, we create two kinds of natural wine from these grapes. One is a white Muskat, made with a soft pressing—light, fresh, full of aroma. The other is an orange wine, where the juice stays in contact with the skins for a while. This gives it a golden color and a deeper, more earthy taste.

We don’t add anything. No chemicals, no sulfites, no lab-grown yeast. Fermentation starts naturally, with the wild yeasts that live in the vineyard. We don’t filter the wine either—we just let it be what it wants to be.

And if there’s one thing we’ve learned over the years, it’s this: natural wine takes time. You can drink it young, but it truly comes into its own after about two years. That’s when the flavors settle, the texture deepens, and the wine becomes something richer—a true expression of the land and the hands that made it.

Each bottle carries a bit of the land—the wild herbs, the lemons, the salty wind from the sea, the sun. And also, the memory of those early harvest mornings, with people we love, sharing work, laughter, and something that feels meaningful.