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Santorini 34 2021 - Artemis Karamolegos Winery

A sharp and complex Santorini, an ode to the island’s terroir!

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Santorini 34 2021 - Artemis Karamolegos Winery
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Artemis Karamolegkos Winery
At your doorstep in 1 - 3 days
Free Shipping
Free Shipping*
Free returns
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Why do we love it?

Can you imagine what an Assyrtiko from 120-year-old vines, grown in Santorini’s finest vineyard sites and aged in bottle for a few years, might taste like? No? That’s perfectly fine — you don’t have to imagine it. Just taste Santorini 34 2021 from 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.

Santorini 34 2021 from Artemis Karamolegos Winery is beginning to show its potential — but it clearly has a long way to go!

Tastes Like
Santorini 34 2021 is an Assyrtiko you can almost chew. Incredible concentration, structure, richness, and razor-sharp acidity — all in perfect balance. Juicy citrus and stone fruits, toast, and nutmeg are layered with mineral and smoky notes that speak clearly of the wine’s origin.
Body
Acidity
Aromas
Grapefruit, peach, butter, citron, honeysuckle, orange, smoke, flint.
Pairs with
shellfish, grilled fish, salads
Technical stuff
Color White
Type Dry
Year 2021
Alcohol 14%
Origin Santorini
Variety Assyrtiko
Bottle Size 750ml
Barrique 5 months (10%)
Serving temperature 12°C
Aging 10 years
Closure Cork
Organic No

PAIR IT

with pasta with smoked trout, grilled fish, oven roasted lamb 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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Artemis Karamolegkos Winery

Santorini 34 2021 - Artemis Karamolegos Winery

€51.20
Body
Acidity
Aromas
Grapefruit, peach, butter, citron, honeysuckle, orange, smoke, flint.
Pairs with
shellfish, grilled fish, salads

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