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Fume Blanc 2024 - Arktos Elevation Vineyards
Arktos Elevation Vineyards

FUME BLANC 2024 - ARKTOS ELEVATION VINEYARDS

  Greece / Amynteo
€23.20
€20.30
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A complex and elegant Sauvignon Blanc by Artemis Karamolegos!

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Why do we love it?

If you loved Sauvignon Blanc from Arktos Elevation Vineyards, get ready to fall for Fumé Blanc 2024! This is a barrel-aged Sauvignon Blanc from the cool, mountainous microclimate of Amyntaio—elegant, complex, and full of finesse.

Artemis Karamolegos’ latest “venture” in Amyntaio gives him the freedom to experiment with more... exotic varieties like Sauvignon Blanc. Grown at 700 meters elevation in Agios Panteleimonas and Xino Nero, the grapes ripen slowly, preserving their natural acidity. Fermentation in stainless steel tanks keeps the wine’s pure, fruity character intact, offering precision and a strong sense of place. A 4-month aging in French oak barrels adds complexity and volume on the palate. The result is sharp yet rich, with a refined varietal profile and a “spicy” signature from the oak maturation.

Fumé Blanc 2024 from Arktos Elevation Vineyards is a wine to enjoy now—or over the next five years—promising memorable moments, especially when paired with the right dish.

 

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has bright lemon color and subtle aromas of green apple, white nectarine, lime, lemon, bell pepper, and underripe pineapple. Hints of hazelnut, cedar, and toast round out the elegant bouquet.

On the palate, it’s medium-bodied with lively, citrusy acidity. Juicy citrus and underripe tropical fruits mingle with notes of lemon blossom and fresh-cut grass. The finish is spicy and persistent.

Technical stuff
Color White
Type Dry
Year 2024
Alcohol 13%
Origin Amyntaio, Greece
Variety Sauvignon Blanc
Aromas green apple, white nectarine, lime, lemon, bell pepper, pineapple, hazelnut, cedar, toast
Bottle Size 750 ml
Barrique 4 months
Serving temperature 9-12°C
Aging 2 years
Closure Cork
Organic No

FUME BLANC 2024 - ARKTOS ELEVATION VINEYARDS

PAIR IT

Pair it with: cannelloni with pistachio pesto, lemon, and smoked ham; risotto with peas, lime, and shrimp; or spinach pie with goat cheese

Zucchini pie with Kalathaki of Limnos cheese

  • 1 pack of phyllo pastry
  • 1200 g zucchinis
  • 400 gr of Limnos Kalathaki cheese
  • 1 onion, chopped
  • 4 leeks, chopped
  • 1 small bunch of dill
  • 3 large eggs
  • 80 ml. olive oil
  • 1 ½ tsps. of cumin
  • 1 tsp. of sugar
  • Fresh pepper
  • Salt
  • Sesame

Let the phyllo pastry in its packaging, for 2 hours, outside the refrigerator, to defrost well. Pass the zucchinis from the coarse part of the grater and place them in a strainer. Salt them and press them gently to drain the fluids. Allow them to stand for 30-40 minutes to remove all excess moisture.

In a deep pan or a pot, pour half of the olive oil and start sautéing the chopped onion and leeks for 2-3 minutes. Add the zucchinis and continue sauté for 5 minutes until the mixture is dry.

Then chop the dill and add to the pan cumin, sugar, pepper, some salt and the dill. Remove from the heat and allow the mixture to cool slightly. Preheat the oven to 180 ° C. In a bowl, crumble kalathaki cheese, add the eggs and stir the mixture well.

Brush a medium sized pan with some olive oil, spread half the phyllo pastry, brushing each one with some olive oil. Apply the filling and close with the remaining phyllo pastry, brushing again each one with olive oil. Close the pie well and cut the excess pieces with a sharp knife.

Add 2 tablespoons of water to the remaining olive oil, mix well and smear the surface of the pie. Sprinkle some sesame, and bake at 180 ° C for about 50 minutes.

 

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