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An enchanting barrel aged Santorini!

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The third generation of winemakers, the Artemis Karamolegos continues the family tradition in the village of Exo Gonia Santorini. The special composition of the soil of the island which is volcanic limestone, has bonded well with the unique grape varieties that have learned to survive in these extreme conditions. Their combination is the chracteristic difference that distinguishes the wines of the island and places them in a prominent place in the international wine map.

Santorini Barrel 2011

Sophisticated Assyrtiko of Santorini, aged in French oak barrels for six months on the lees. The method of "batonnage sur lies" contributed in achieving the maximum integration of aromas and flavors of the variety in a white wine with the character of the island.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

The deep gold color indicates at first glance that the wine is barrel aged.

The soft but firm aromas of honey, vanilla, wood and apricot don't leave anyone indifferent.

The full volume body rewards anyone for trying it. Its acidity is discreet and balanced with the generous body. It has a long aftertaste and leaves a vanilla feeling in the mouth.

Technical stuff

Color:	white
Type:	dry
Year:	2011
Alcohol:
Origin:	Santorini
Variety:
Aromas:	honey, vanilla, wood, apricot
Bottle Size:	750ml
Barrique:	-
Serving temperature:	8°C
Aging:	3 years
Closure:	Cork
Organic:	No

SANTORINI BARREL 2011 - ARTEMIS KARAMOLEGOS

PAIR IT

Combine it with grilled fish, shellfish with lemon, and white meat in light dishes.

Steamed mussels with turmeric

700 g mussels
1 green onion, chopped
1 Garlic, chopped
1 tsp. turmeric
1 glass of white wine
Olive oil
Salt (Optional)
Pepper

Wash the mussels under plenty of water, removing the sand and seaweed and thoroughly cleaning the shell.

Saute the onion and garlic and add the mussels. Then add 1 tablespoon sweet turmeric and one glass of wine. Let the alcohol evaporate a little and cover the pot to boil for 5'-6 '.

Agitate the pot, remove the cover and serve on a deep dish.

Add freshly ground pepper (salt is optional) and garnish with a sprig of fresh thyme.

TIP: During the wash, throw the open mussels. After cooking, throw the closed mussels.

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