Botilia.gr uses cookies in order to perfect the user experience. By using this website, you accept the usage of cookies and the Cookie Policy. Dismiss

FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} piece in cartpieces in cart
Cart Expires in:

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} piece pieces

SOME MAY SEE THE GLASS HALF FULL.
ONE THING IS FOR SURE. YOUR CART IS DEFINITELY EMPTY!
WHY DON'T YOU PUT SOME GREAT WINES IN HERE?

Santorini 34 2018 - Artemis Karamolegos Winery
Artemis Karamolegkos Winery

SANTORINI 34 2018 - ARTEMIS KARAMOLEGOS WINERY

  Santorini
€27.50
23.00
€23.00

Available only for botilia.gr members

JOIN ή LOGIN

An Ode to the Terroir of Santorini!

SEND PAGE TO FRIEND

Why do we love it?

Can you imagine how an Assyrtiko from 120 year old vines from one of the best vineyard sites in Santorini would taste? No? It doesn't matter, you don't have to imagine it, you can just taste Santorini 34 of Artemis Karamolegos Winery!

Santorini 34 is dedicated to the enormous history of Santorini’s terroir, as the 34 on the label refers to the 34 continuous centuries that the vineyard of Santorini has been cultivated. Assyrtiko comes from 120 year old ancestral vines from the best vineyards in the villages Pyrgos, Exo Gonia, Fira, Akrotiri and Megalochori. The wine matures for 9 months on its fine lees to acquire an oily, buttery sensation that will balance its sharp acidity. A 10% of the wine matures for 5 months in third-use oak barrels. Each element is very carefully thought out to create an epic wine, worthy of the island's history and heritage.

Needless to say, it can be aged for a decade (to say the least!).

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Santorini 34 is an Assyrtiko you can chew. Incredible concentration, structure, oily texture and sharp acidity, all in perfect balance. Juicy citrus fruits and stonefruits are dressed in a smoky, mineral cloak that perfectly reflects the island's terroir.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 14%
Origin Santorini
Variety Assyrtiko
Aromas Grapefruit, peach, butter, citron, honeysuckle, orange, smoke, flint.
Bottle Size 750ml
Barrique 5 months (10%)
Serving temperature 12°C
Aging 10 years
Closure Cork
Organic No

SANTORINI 34 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.

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}