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Pnoe Arktos Elevation Vineyards
€16.40
€14.30
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It will be the talk of the town tomorrow!

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Why do we love it?

Pnoé Arktos Elevation Vineyards is an impressively aromatic and highly expressive wine, an ideal pairing for all the lemony vegetable and seafood dishes that Mediterranean cuisine adores. It’s the first sample of Karamolegos’ work in Amyntaio, and as the quality suggests, the future looks more than promising!

In case you haven’t heard, Artemis Karamolegos, in addition to Santorini, has embarked on a new venture called Arktos Elevation Vineyards to conquer Amyntaio. With the same passion and dedication, they create wines that capture the essence of the region and its diverse terroir.

For Pnoé Arktos Elevation Vineyards, we have an extraordinary and unique blend of Assyrtiko (80%), Sauvignon Blanc (10%), and Xinomavro (10%), grown at high altitudes. The wine fermented and matured exclusively in stainless steel tanks, allowing each variety’s distinct characteristics to shine through. The fruit, acidity, vegetal notes, and the enchanting touch of Xinomavro make this wine incredibly enjoyable, making it almost impossible to part with for the next few months.

Try Pnoé Arktos Elevation Vineyards now, the wine that will be the talk of the town tomorrow.

 

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has explosive aromas of lemon, lime, grapefruit, white peach, fig leaves, green bell pepper and white rose. Hints of wet stone, lemon blossom and tomato leaves add extra complexity.

On the palate it is juicy, with medium body and crisp acidity, with the full spectrum of citrus fruits taking the lead.

Technical stuff
Color White
Type Dry
Year 2024
Alcohol 13.5%
Origin Amynteo, Greece
Variety Assyrtiko, Xinomavro, Sauvignon Blanc
Aromas lemon, lime, grapefruit, white peach, fig , green bell pepper, white rose, wet stone, lemon blossom, tomato leaves
Bottle Size 750 ml
Barrique -
Serving temperature 9-12°C
Aging 2 years
Closure Cork
Organic No

PNOE ARKTOS ELEVATION VINEYARDS

PAIR IT

with shellfish, grilled sea bass, sushi, lemon chicken, feta cheese with honey or Greek fava.

Chicken Piccata

  • 2 chicken fillets (breast or thigh)
  • 3 tbsps. of butter
  • 3 juicy lemons
  • 150 ml. white wine (preferably Sauvignon blanc or Assyrtiko)
  • 150 ml. chicken broth, hot
  • 1 bunch of parsley
  • Olive oil
  • Flour for all purposes
  • Capers
  • Salt
  • Freshly ground pepper

First mush up, in a mortar, a pinch of salt, a few peppercorns, some lemon zest and 1 1/ tablespoon of olive oil.

Cut the fillets along with a sharp knife, creating 2 slices of each breast.

Brush the fillets with the mortar mixture by lightly massage the chicken and then flour the fillets.

In a large pan add 2 tablespoons of butter and 2 tablespoons of olive oil. When they heat up, we sauté the chicken until it gets a nice golden color and we remove it from the pan.

In the same pan add the broth and the wine. Allow to boil and then put the fillets back into the pan.

Leave it to high heat until the sauce begins to thicken slightly.  As long as the sauce cools, it will thicken even more, so do not let the whole sauce evaporate.

Add 1 tablespoon of butter, the lemon juice from the two lemons and a few slices of lemon, shake the pan and add the capers.

Remove it from the fire, add chopped parsley and serve with thin pasta, rice or boiled potatoes!

 

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