Domaine de Kalathas was established by Jerome Charles Binda on the Cycladic island of Tinos, Greece, in 2011. The island sits in the middle of the Aegean Sea and is home to the rare sandy granitic soil of the Kalathas Valley, on which Jerome and his eldest son Gabriel create incredibly distinctive wines from their 10 hectare plot of rocky terraces. 

Alongside olive trees, fruit trees and vegetables, Jerome works with native local varieties - Rozaki, Aspro and Mavro Potamisi, Koumariano and Kondoura - grown on ungrafted crawling vines which have never been affected by phylloxera and most of which are over 100 years old. Some are as old as 200 years old. The domaine is self-sustained by its own wells of water and solar power, grows vegetables for local consumption and through its Kaloriziko Project, initiated three years ago, promotes youth engagement with the vines and olive groves in an effort to preserve heritage agricultural techniques and promote the sustainable use of resources on the island. Farming is certified organic with biodynamic- and permaculture-inspired practices employed in tending the vines, which are grown using semi-wild training in an effort to preserve healthy biodiversity in the vineyard. 

Jerome produces a range of cuvees which differs slightly year-to-year. Generally speaking, the whites, rosés and light reds are foot-trodden and gently pressed in a vertical basket press, while lengthier macerations are also used for other cuvees. Alcoholic fermentations take place in large stainless steel vats with very little or no temperature control. Very few rackings or bâtonnages are performed during élevage, which generally lasts for at least one year to eighteen months before the wines are bottled.