OUR PHILOSOPHY IS SIMPLE:
WE WANT THE BEST, WE CHASE PERFECTION, AND WE DO IT WITH PASSION.
PASSION IS ABOUT CREATION.
CREATION TAKES HARD WORK, COMMITMENT AND DEDICATION.
IN SHORT, WE GO WITH PASSION FOR PERFECTION...WINES ARE OUR CREATIONS.
WINERY SPIRIT
Authentically Macedonian, the Kamnik winery expresses the greatness of the ancient
Macedonian traditions, spirits and soil, in a truly contemporary wine style.
Blending past and future, traditions and the sophisticated state-of-the-art approach,
nature and science, challenges us to find the most captivating wine tastes.
The aims and visions of the winery team are set to keeping the historical
and traditional values alive, adapting them to the demands of the modern fine
wine market, simultaneously examining the opportunities that the advanced
technological applications unfold for us.
VINIFICATION
The vinification starts immediately after harvest and it begins with the white
varieties as they are first ripe. The processes of vinification take place in special
inox tanks and wooden vats. In order to achieve proper kinetics
of the fermentation, each tank and vat is separately controlled and monitored
for temperature, with data being graphically displayed several times a day.
When it comes to red grape varieties, the pneumatic punch down system
of the wooden vats enables exceptional color extraction with extremely fine
tannins, and preservation of all the aromatic compounds.
AGEING
Once the initial fermentation is completed, the white wines undergo the “Sur Lie”
method. The red wines are aged in barriques, where they usually complete their
malolactic fermentation process. In order to ensure a rich spectrum of varietal
characteristics, all the stages, from fermentation to ageing in oak barrels,
are mostly processed for each type of grape separately. Shortly after
the homogenization, the wines are bottled and then aged for some extra time
in the winery cellar before they are sent out to the world. The ageing process runs
under strictly controlled temperature and humidity conditions, within a period
ranging between 14 and 32 months, mostly in new 225 l
French and American oak barrels.
