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Pyritis 2017 - Artemis Karamolegos Winery
Artemis Karamolegkos Winery

PYRITIS 2017 - ARTEMIS KARAMOLEGOS WINERY

  Santorini
SORRY GUYS, WE RAN OUT OF THIS ONE

Decanter Awarded It With 95 points!

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Why do we love it?

Pyritis 2017 from Artemis Karamolegos Winery in Santorini, is an epic wine, highlighting the grandeur of Assyrtiko and scored, easily, 95 astronomical points on Decanter! Exuberant but elegant, it expresses the terroir of the best vineyards on the island.

The winery of Artemis Karamolegos is one of the oldest on the island and produces wines from different vineyard sites highlighting the many faces of the island and the various expressions of Assyrtiko. Pyritis is the result of a union of three different vineyards, each one over 120 years old. Two are located in Pyrgos and one in Megalochori. Very low yields, minimal interventions and 10 months maturation on its fine lees, contribute to the creation of one of the best Assyrtikos in Santorini (Decanter confirms).

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Grapefruit, peach, butter, citron, honeysuckle and orange meet on a mineral background of smoke and flint. The mineral footprint of the island is crystal clear. Dense structure, luscious body, high acidity and high concentration. It changes in every sip, unfolding its personality and impresses everyone that tastes it.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 14%
Origin Santorini
Variety Assyrtiko
Aromas Grapefruit, peach, butter, citron, honeysuckle, orange, smoke, flint.
Bottle Size 750ml
Barrique -
Serving temperature 12°C
Aging 10 years
Closure Cork
Organic No

PYRITIS 2017 - ARTEMIS KARAMOLEGOS WINERY

PAIR IT

with grilled fish, liguini with shellfish and bottarga or lamb with herbs in the wood stove.

Pasta with seafood sauce

  • 1 tbsp. of olive oil
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tsp. of paprika
  • 400g chopped tomatoes
  • 1 liter of chicken broth (from cube is fine)
  • 300 grams of macaroni
  • 240g pack of frozen seafood mix
  • some parsley leaves, finely chopped,and slices of lemon for serving

Heat the olive oil in a wok or a large pan. Add onion and garlic and saute them in moderate heat for 5 minutes until they are softened. Add paprika, tomato and broth and let the mixture boil.

Reduce the heat to simmer and add the pasta. Cook for 7 minutes by stirring occasionally to avoid sticking together. If you use a ready mix of seafood, defrost it and add it in the end, cooking for another 3 minutes. Season with salt pepper as desired. Finally, sprinkle with parsley and serve with slices of lemon.

 

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