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Nykteri 2019 - Artemis Karamolegos Winery
Artemis Karamolegkos Winery


  Greece / Santorini
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

An amazing Nykteri from the volcanic terroir of Santorini!


Why do we love it?

We already know that Nykteri Artemis Karamolegkos Winery is an amazing wine and one of the most impressive expressions of Santorini's terroir.

Artemis Karamolegos Winery is one of the oldest on the island of Santorini (started in 1952) and has very old vines, some of which are over 100 years old. With passion and devotion, they make wines that bear the volcanic imprint of the island.

In Santorini, Nykteri is the wine that comes from grapes harvested during the night in order to be pressed before the heat of the day.Nykteri Artemis Karamolegos consists of a blend of Assyrtiko (90%) with Athiri and Aidani. The grapes come from the vineyards of Pyrgos and Megalochori in Santorini with vines reaching the age of 100 years. The harvest is traditionally late, giving rich body and intensity to the wine. The wine is fermented in large oak barrels (a small percentage of first use) and matures for about 16 months, with frequent batonnage. The result has a honeyed, smoky and at the same time intense, mineral character.

Nykteri Artemis Karamolegos Winery is a complex Greek wine which now that it's fresh it is extremely delicious and impressive, but if you keep it in your cellar for some time, it will reward you!









Tastes Like

Nykteri Artemis Karamolegos Winery has medium golden color and intense aromas of honey, vanilla, smoke, toast, peach, orange, candied lemon, quince, nuts, and minerals.

In the mouth, it is explosive, with a rich body and electric acidity. The impressive concentration gives you the feeling that you are chewing the fruit. Ripe peach, lemon, grapefruit, honeycomb, orange peel, toasted sourdough bread and a hint of wet stone fill up the palate.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 14%
Origin Santorini
Variety Assyrtiko, Athiri, Aidani
Aromas Honey, vanilla, smoke, orange, candied lemon, quince, nuts, ripe peach, lemon, grapefruit, honeycomb, orange peel, toasted sourdough bread.
Bottle Size 750ml
Barrique 16 months
Serving temperature 11°C
Aging 7+ years
Closure Cork
Organic No



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.


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