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Terra Nera Aidani 2023 - Artemis Karamolegos Winery

Santorini is not only about Assyrtiko!

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Terra Nera Aidani 2023 - Artemis Karamolegos Winery

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

Terra Nera Aidani 2023 by Artemis Karamolegos smells like summer, carries a breezy island character, and delivers refreshing vibrancy that captures the authenticity of Santorini through a rarer, indigenous white variety. It comes from selected vineyards in Kamari and Exo Gonia, from vines around 20 years old.

The Artemis Karamolegos winery, deeply rooted in tradition yet guided by a modern outlook, transforms Aidani into a deliciously expressive wine. Careful winemaking highlights the variety’s fruity character, while time on the lees adds volume and balance. Naturally, the island’s signature mineral spark is very much present.

Give it a try!

Tastes Like

On the nose, it shows aromas of ripe peach, fresh lemon, lime, and apricot, along with notes of lemon blossom and kumquat, and a subtle hint of wet stone.

On the palate, it has medium body and refreshing acidity. The flavours follow the nose: ripe peaches, kumquat, lemon, and lime fill the mouth, with a delicate mineral touch adding depth and a sense of freshness.

Aroma
Body
Acidity
Aromas
ripe peach, fresh lemon, lime, and apricot, along with notes of lemon blossom and kumquat, and a subtle hint of wet stone.
Technical stuff
Color White
Type Dry
Year 2023
Alcohol 13,5%
Origin Santorini
Variety Aidani
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 4 years
Closure Screw cap
Organic No

PAIR IT

Enjoy it with fava, dolmadakia, lemon‑braised chicken, or any kind of seafood.

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
butter

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 40 gr butter 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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Artemis Karamolegkos Winery

Terra Nera Aidani 2023 - Artemis Karamolegos Winery

-20%
€26.70
€21.33
Aroma
Body
Acidity
Aromas
ripe peach, fresh lemon, lime, and apricot, along with notes of lemon blossom and kumquat, and a subtle hint of wet stone.

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