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Santorini 2016 - Artemis Karamolegos Winery
Artemis Karamolegkos Winery

SANTORINI 2016 - ARTEMIS KARAMOLEGOS WINERY

  Greece / Santorini
€39.60
€36.00
QTY
ADD TO CART At your doorstep in 1 - 3 days

The perfect expression of Santorini!

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Why do we love it?

If you want to discover the possibilities of Santorini, then this is your chance! Santorini 2016 of Artemis Karamolegos Winery is here to impress you. A classic and crystalline expression of the Santorini terroir from the best vineyards of the island that has aged in the bottle and is ready to show you its potential.

The blend is traditional and aromatic, from 90% Assyrtiko and 10% Athiri and Aidani. The grapes come from the villages of Pyrgos, Exo Gonia, Fira, Akrotiri, Emporio and Megalochori. Each variety and each "village" is fermented separately and the final blending is done differently depending on the specificity of each vintage. The wine matures for 5 months with its fine wine lees to gain oiliness, able to balance its sharp acidity. Needless to say, it can easily age for a decade.

Enjoy Santorini Artemis Karamolegos Winery now, it will blow your mind!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Santorini of Artemis Karamolegos Winery has gold color and aromas of minerality, petrol, honey, wet stone, dough, nuts, lemon, grapefruit and white flowers.

In the mouth it has medium (+) body, oiliness and sharp acidity all, in perfect balance. Beeswax, nuts, citrus fruits and stonefruits are dressed in a mineral and petrol mantle.

Technical stuff
Color White
Type Dry
Year 2016
Alcohol 13.5%
Origin Santorini
Variety Assyrtiko
Aromas Minerality, petrol, honey, wet stone, dough, nuts, lemon, grapefruit, white flowers
Bottle Size 750ml
Barrique -
Serving temperature 11°C
Aging 6 years
Closure Cork
Organic No

SANTORINI 2016 - ARTEMIS KARAMOLEGOS WINERY

PAIR IT

Pair it with linguine alle vongole, grilled seabass, over roasted pork with lemon

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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