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Terra Nera Rose 2022 - Artemis Karamolegos Winery
Artemis Karamolegkos Winery

TERRA NERA ROSE 2022 - ARTEMIS KARAMOLEGOS WINERY

  Greece
€13.80
€12.10
QTY
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A Cycladic blend of structure and aromas!

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Why do we love it?

In Exo Gonia of Santorini, the winery of Artemis Karamolegos continues a history of almost 70 years, combining family tradition with technology and new techniques both in winemaking and in the vineyard. Native as well as Cycladic varieties have swept the distinctions in Greece and abroad, with the winery being one of the first production units on the island!

Terra Nera rosé, is a blend of 70% of the aromatic and dark-colored Mandilaria, with 20% of the nervous Assyrtiko, from the winery's highest-quality vineyards. The free-run juice followed white vinification and fermented with selected yeasts in stainless steel tanks, then remained for about 4 months in contact with the fine lees. The combination created a very elegant rosé, with a lively pink color and a rich aromatic character.

If you are looking for a rosé wine that will go perfectly with all dishes, winter, and summer, then we highly recommend this one!

COLOR

AROMA

MEDIUM

BODY

FULL

ACIDITY

Tastes Like

In the glass, it is a deep and lively rosé. Intense aromas of strawberry, cherry, sour cherry, raspberry, rose and white pepper.

In the mouth, it is rich with a nice structure and crisp acidity. Aromas of freshly cut strawberries, violet, cherry, raspberry, and spicy notes of pepper.

Technical stuff
Color Rose
Type Dry
Year 2022
Alcohol 13%
Origin Santorini
Variety Mandilaria, Assyrtiko
Aromas Strawberry, cherry, sour cherry, raspberry, rose, white pepper
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 2 years
Closure Screw cap
Organic No

TERRA NERA ROSE 2022 - ARTEMIS KARAMOLEGOS WINERY

PAIR IT

Pair it with traditionally stuffed tomatoes with rice, braised meatballs with spaghetti, pork pancetta, and a variety of fatty cheeses and cured meats.

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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