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Mystirio 2018 - Artemis Karamolegos Winery
Artemis Karamolegkos Winery

MYSTIRIO 2018 - ARTEMIS KARAMOLEGOS WINERY

  Greece / Santorini
SORRY GUYS, WE RAN OUT OF THIS ONE

Extremely Limited Production Wine!

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Why do we love it?

Mystirio by Artemis Karamolegos Winery, the natural orange Assyrtiko, is here to surprise you and excite you! Mystirio is proof that Assyrtiko of Santorini is a bone-crunching wine, with tremendous acidity and structure, just like red wine.

The grapes come from a single vineyard, with centuries-old vineyards in Pyrgos. They follow the red vinification protocol. The juice stays with the skins for 14 days and then begins to ferment with its indigenous yeasts. The wine matures for 10 months with its lees to acquire a buttery sensation, able to balance its sharp acidity and the light tannic substance. The perception that Santorini's Assyrtiko has tannins is highlighted by the 14-day extraction. The wine is bottled unfiltered, with no corrective interventions, and the added sulfites are minimal according to the philosophy of natural vinification.

Yes, of course, it has aging potential but if you try it once, we are sure you will not be able to keep it in your cellar.

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Medium orange color and intoxicating aromas of quince, orange jam, ripe apricot, bitter orange, honey, toast, flint, and almond. The mineral sensation meets the ripe, yellow fruit in the mouth where the rich body balances with the sharp acidity and the soft tannins.

Technical stuff
Color White (Orange)
Type Dry
Year 2018
Alcohol 14%
Origin Santorini
Variety Assyrtiko
Aromas Quince, orange jam, ripe apricot, bitter orange, honey, toast, flint, almond.
Bottle Size 750ml
Barrique -
Serving temperature 12°C
Aging 5+ years
Closure Cork
Organic No

MYSTIRIO 2018 - ARTEMIS KARAMOLEGOS WINERY

PAIR IT

with pasta with smoked trout, grilled fish or roasted pork with honey and orange glaze.

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.

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