A one-of-a-kind revolutionary Blanc de Noirs Méthode Champenoise on the Greek Xinomavro grape, from the Amyntaio-appellation in Macedonia, Northern Greece. The vines grow in the old sandy, dried-out seabed in a temperate continental climate.

Whole grape bunches are pressed in a basket press and fermented at temperatures of 18 -22 degrees Celsius. It has low sulphur use, no chemical additives. 2nd fermentation is done in the bottle for 12 months. Released 1 month after degorgement.

The wine is pinkish yellow in the glass, has beautiful sparkles and mousse and characteristic aromas of lime, bruised apples and citrus, with a hint of salt and roses. Creamy yet fresh and crisp acid with the flavour of freshly harvested strawberries. It is quite dry, showing off the naturally high acidity of the Xinomavro grape in a beautiful balance and matching the bitterness of walnut peel. Has a long and complex aftertaste.

It is described as a world-class sparkling wine and has received rave reviews from champagne experts. Every year, the Brut Cuvee Speciale by Domaine Karanika confirms the unique qualities of the Amyntaio terroir for sparkling wines.

The wines has been served at many restaurants and wine bars over time since 2013. Latest to be enjoyd at Høfde4 at Blåvand, Tèrra of Copenhagen and, on the other side of the waters, Bise of Malmo.