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Papas 2020 - Artemis Karamolegos Winery
Artemis Karamolegkos Winery


  Greece / Santorini
ADD TO CART At your doorstep in 1 - 3 days

A top single-vineyard Assyrtiko, a hymn to the terroir of Santorini!


Why do we love it?

Santorini Papas Artemis Karamolegos Winery is the third wine of the premium single vineyard Assyrtiko series of Karamolegos Winery and is an anthem in both terroir and Assyrtiko, emphasizing the different aspects of Santorini. For many, it is thought to be the best of the 3!

The Winery of Artemis Karamolegos is one of the most historic on the island and has some of the oldest vineyards in Santorini. Specifically, Santorini Papas comes from a single vineyard in Megalochori with centuries-old vineyards (150 years old). These vines have been hardened by drought, strong winds, hot Santorini sun, and nutrient-poor soil and give little but over-concentrated grapes.
The wine ferments and matures in stainless steel tanks, with its fine wine lees for 22 months. Then, it spends 2 months in oak tanks and another 12 months in the bottle after bottling, to enhance its complexity.

If you ask us about aging potential, we will tell you that you can forget Santorini Papa Artemis Karamolegos Winery in your cellar for over a decade, as long as you manage to hold back!









Tastes Like

Santorini Papas Artemis Karamolegos Winery has pale lemon color and impressive aromas of lemon, flint, grapefruit, dough, chamomile, pear, white peach, and honeysuckle. In the mouth, it has a rich body and sharp acidity. The juicy and rich fruit is accompanied by notes of dough, saltiness, tobacco, and honeycomb.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 14%
Origin Santorini
Variety Assyrtiko
Aromas Lemon, flint, grapefruit, dough, chamomile, pear, white peach, honeysuckle.
Bottle Size 750ml
Barrique 2 months
Serving temperature 12°C
Aging 10 years
Closure Cork
Organic No



with grilled grouper with lemon and oil sauce, orzo with quinces, mussels, and scallops, or with a seafood carbonara with bottarga.

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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